French Chocolate Flan🇺🇸🇫🇷- Bruno Albouze - THE REAL DEAL

French Chocolate Flan / Yield 8. / Pour 8 pers.
Makes a 1’’x8’’/5x20cm diameter cake ring. Make a day ahead. A faire un jour avant.

Chocolate Custard
850g Whole milk / Lait entier
150g Heavy cream / Crème liquide
140g Bittersweet chocolate / Chocolat a 66/72%
230g Sugar / Sucre
100g Whole eggs / Oeufs
100g Egg yolks / Jaune d’oeufs
60g Corn starch / Maïzena

In a large saucepan, heat up milk and cream. Meanwhile, in a stand mixer fitted with the whisk attachment, beat to foamy stage eggs with yolks and sugar, then add starch. Set mixer on low and throw chocolate in the hot milk-cream mixture and stir t...

Read more

Citrus Marmalade Pancake Breakfast🇺🇸🇫🇷Bruno Albouze - THE REAL DEAL

Citrus Marmalade Pancakes / Yield 6. 7’’/18cm Ø.

300g Semolina
100g All-purpose flour
30g Sugar
3g Salt
10g Baking powder
10g Instant yeast, or 20g fresh yeast
700g Milk or water, warm
50g Whole egg
5g Lemon zest (oprional)
5g Orange Zest (optional)
40g Butter, for cooking.

Mix dry ingredients first, whisk in warm milk, the egg and zests. Let rest for 45 minutes. Heat up a nonstick frying pan, add some butter and cook pancakes for about 4 min on one side or until batter is set enough to be flipped. Cook the other side for a minute or so. Cool.

Citrus Marmalade (Lemon-Orange-Grapefruit)
200g Lemon
750g Orange su...

Read more

Potato Cauliflower Gratin🇺🇸🇫🇷Bruno Albouze -THE REAL DEAL

Potato Cauliflower Gratin 🇺🇸🇫🇷

Yields 8. / Pour 8 Personnes

1000g Cauliflower / Choux fleur
800g Potatoes (yukon gold), cooked / Pomme de terre cuite (bintje)
400g + 50g Mozzarella, sliced / Tranchée
400g Onion, sliced / Oignons fine lamelles
10g Butter / Butter
10g Olive oil / Huile d’olive.
Salt and pepper / Sel et poivre.

Saute onion with fat, season and cover. Cook for 8 min on low heat; stir up and repeat. Uncover and cook for an addional and 5 min; set aside.
Cook and peel off potatoes. Meanwhile, cook cauliflower florets in salted water for about 5 min or until fork tender (not too soft); drain and save some of the co...

Read more

Orange Cake🇺🇸Gâteau à l"Orange🇫🇷 Bruno Albouze - THE REAL DEAL

Orange Cake / Gâteau à l’Orange
Serves 8.

8 Tbsp soften butter /120g beurre en pommade
0.6 cup sugar /120g sucre
A pinch of salt / pincée de sel
2 ea. eggs /2 oeufs
1 cup cake flour, sifted /120g farine de gruau, tamisée
1 tsp baking powder /5g levure chimique
1 ea. orange, zest and juice / zeste et jus.

🇺🇸For best results, this cake should not be higher than 0.75 inch. Butter and sugar cake pan.
Sift flour and baking powder together; set aside. Cream butter with salt, sugar and zest. Add eggs gradually, then flour and orange juice.
Bake in fan oven at 400ºF/200ºC for ≈15 m...

Read more

Stromboli Tart - Bruno Albouze - THE REAL DEAL

Stromboli Tart Recipe / Serves 8.

The Stromboli tart is a remarkable combination of texture mingling chocolate, nuts and cocoa nibs (crushed cocoa beans) mimicking the magma and lava crust of the Stromboli volcano in Italy.

Chocolate Crust
12 Tbsp (180g) butter, softened
1/2 tsp (2g) salt
1/2 cup (100g) powdered sugar
3 Tbsp (40g) almon meal
1.8 cup (240g) all.p flour, sifted
3 Tbsp (30g) cocoa powdered, sifted
1 ea. (50g) whole egg.

Sift flour and cocoa powder together; set aside. In a food processor, cream butter, salt and sugar. Add the egg and powders in 2 times. Mix until combined and chill for a couple of hours (can be made in advance). Flour counter...

Read more

Salmon Souffle - Bruno Albouze - THE REAL DEAL

Salmon Souffle Recipe

Serve 8.

Mornay Sauce
4 Tbsp (60g) butter
2 ounces (60g) flour
2 ea. (60g) shallots, minced
1.5 ounces (40g) tomato paste
2 cups (500g) milk, room temp
2.2 ounces (70g) gruyere or cheddar cheese, grated
4 ea. (80g) egg yolks
1 Tbsp (8g) lemon confit, miced or 2 lemon zest and a drizzle of juice
4 ea. (120g) egg whites
Salt / pepper / nutmeg to taste. A pinch of cayenne if desired.

1 lb. (450g) salmon, boned, skined and cut into pieces. Divide in 2 equal portions.

Melt butter and sweat shallots for about 5 min on medium heat. Add tomato paste and cook for 2 min. Add flour and cook for an additional 2 min. Pour in milk whisking constantly &...

Read more

Tourtière Landaise in 🇫🇷&🇺🇸-Bruno Albouze - THE REAL DEAL

Tourtière Landaise Recipe. Serves 8. / Pour 8 personnes.
Phyllo Dough / Filo Pâte

2 ea. farm eggs / 2 oeufs de ferme 🐣
2 Tbsp vegetable oil / 30g d’huile végétale
0.8 cup warm water / 200g d’eau tiède
A pinch of salt / pincée de sel
1.2 lb. bread flour / 500g farine T45/55.
Extra oil / Huile en plus.
12 Tbsp melted butter / 180g beurre fondu
0.9 cup sugar / 180g sucre.

Filling & Syrup / Garniture & Sirop
3 ea. apples such as Fuji / 3 pommes à cuire
1 tsp vanilla extract or paste / 5ml extrait de vanille
10 ounces prunes / 300g pruneaux d’Agen
3 Tbsp dark rum / 50g rhum bru...

Read more

Spanakopita / Greek Spinach Pie - Bruno Albouze - THE REAL DEAL

Spanakopita / Greek Spinach Pie Recipe / Serves 8.

1 lb. (450g)spinach, thoroughly washed
2 garlic cloves, crushed (optional)
4 ounces (120g) scallion or onion or shallot, chopped
1/2 tsp (2g) sugar
1 lb. (450g) feta sheep milk cheese, drained
3 ea. (150g) eggs
1 small bunch Italian parsley leaves, washed and chopped
A few dill weed, chopped
Olive oil
1 Tbsp (15g) butter
Salt & pepper to taste.
Phyllo dough.

In a hot and large pot, drizzle some olive oil and throw in garlic. Set on full blast, add half of the spinach and give a swift stir until volume goes down then add remaining spinach and continue to stir swiftly until wilted. Sieve wilted...

Read more

The Ultimate Fruitcake - Bruno Albouze - The Real Deal

Fruitcake Recipe

Yield a 3’’x3.25’’x20.5’’ (7.6x8.2x52cm) pate/terrine mold or loaf pan / Makes 22x1”/2.5cm slices. Make a day ahead.

5 cups (640g) pastry flour
1.5 Tbsp (18g) baking powder
1 lb. (450g) butter, softened
1 Tbsp (20g) crystalized ginger, chopped
1 tsp (5g) salt
2.7 cups (350g) powdered sugar
2 ea. orange zest
2 ea. lemon zest
10 ea. (500g) eggs.
Dry Fruits
5 ounces (150g) golden raisins soaked in 3oz/90g hot rum or orange juice or water
5 ounces (150g) candied orange peel, diced
10 ounces (300g) candied red cherry
10 ounces (300g) tutti frutti.

Cake Topping Decoration
Melted apricot jam. Assorted ca...

Read more

Pistachio Baklava - Bruno Albouze - THE REAL DEAL

Pistachio Baklava Recipe

Yield a 9x13 inch (23x33cm) baking tray / 35x1.3 ounces/40g bite size portions or smaller into 1 ounce/30g squares.

Pistachio Paste
7 ounces (210g ) pistachios
1.5 Tbsp (25ml) pistachio oil or neutral oil
A few drops of almond extract.

Process into meal and remove 2 ounces/30g for topping. Continue to blend until it turns into a spreadable paste. Set aside at room temp.

Ground Pistachio Mixture
7 ounces (210g) pistachios
5 Tbsp (50g) sugar.

≈1 lb. (450g) phylo dough
10 ounces (300g) clarified butter, or Ghee* warm.
*Oil can be used instead for vegan purpose.

Process pistachio with sugar to extra coarse. Line baking tray with ...

Read more