My Peachy Fusion Salad-Bruno Albouze-THE REAL DEAL

Peachy Fusion Salad Recipe
Serves 4.

Pickled Fresno Chili Pepper
6 ea. Fresno chili pepper, washed and sliced
1 cup (250ml) apple cider vinegar or rice vinegar
1/2 cup (125g) water
2 Tbsp (20g) sugar
1.5 tsp (3g) salt
A few coriender seeds, black pepperconrs and one bay leaf.

Arrange chili pepper slices in a jar. Bring to a boil the rest of the ingredients and pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.

Spice-Roasted Almonds*
(Make more for snacks if desired)
1/2 lb. (225g) almonds or cashews
1/2 (≈15g) egg white
1 gram paprika spice
1 gram cayenne spice
1 gram garlic powder
3 gram salt.

*Quantity of spices are approximate; add more or less according to taste.

Heat up nuts in a 350ºF (180ºC) oven for 10 min. Meanwhile, sligthly beat the egg white with the spices and rub hot nuts with. Spread onto a tray lined with silicone mat. Put in a 350ºF (180ºC) oven and turn it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.

Arugula, soaked in ice bath for 5 min and well drained
2 ea. white and yellow peach, peeled and cut into wedges and balls*
Heirloom tomatoes assortment, peeled
A small block of feta cheese
Some red onion cut into thin strips
A few small basil leaves.

* Peaches can be substituted for sweet apricots or mango or baked apples.

Lemon juice and extra virgin olive oil: 1 to 2 (3 Tbsp/45ml lemon juice & 6 Tbsp/90ml olive oil)
Honey, salt and black pepper to taste.

Give a quick emulsion using a whisk and set aside. Whisk again before using.

Balsamic vinegar and fleur de sel.

Toss arugula with some of the vinaigrette and place in the center of the plate. Arrange tomatoes, peaches, onion strips, feta cheese pieces and pickled Fresno chili pepper slices (about 3). Add more vinaigrette and a drizzle of balsamic vinegar. Throw in some crushed and whole spice-roasted almonds. Season with fleur de sel and top some of the tomatoes with a small basil leaf. Enjoy!

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Yogurt Gateau /Cake - Bruno Albouze -THE REAL DEAL

Yogurt Gateau (Cake) 🇺🇸
The yogurt cake became populaire after WWII thanks to the flourishing yogurt business. Then, the used yogurt container would be saved and used to measure the other ingredients which made the cake accessible to children.

Serves 8. Greased Cake Pan ≈ 8.5x2 inch (22x5cm)
4 ea. (200g) eggs
1.3 cup (255g) sugar
5 Tbsp (75g) grapeseed or peanut oil
5.5 ounces (170g) unsweetened yogurt
5.5 ounces (170g) mascarpone or crème fraiche
2.3 cups (300g) pastry or cake flour, sifted
1.5 Tbsp (11g) baking powder
1 lemon zest, preferably organic.

Lemon Syrup
1/3 cup (80g) lemon juice
2 Tbsp (30g) water
3/4 cup (100g) powdered sugar.
Mix ingredients together.

Sift flour and baking powder together and set aside. In a stand mixer fitted with the whisk attachment, beat eggs, sugar and oil on high speed for 8 min. Add yogurt, mascarpone and lemon zest; mix on medium low until smooth. Add sifted powders; mix on low until well combined.
Fill up greased cake can within 1/2 inch (1.25cm) from the cake pan's rim.

Bake in a 350ºF (180ºC) oven for about an hour. Insert a toothpick into the center of the cake, it should come out clean. Let sit for 15 minutes and unmold onto a plate. Prick the cake and moisturize generously with the lemon syrup. Wait 5 min and do it again. Let cool to room temp and transfer to a clean plate. Decor cake with poached lemons if desired. Enjoy!
Yogurt cake can be refrigerated for up to 5 days.

Gâteau Au Yaourt 🇫🇷
Le gâteau au yaourt est devenu populaire après la second guerre mondiale grace a la démocratisation du yaourt. Le pot du yaourt utilisé sert à doser les autres ingrédients, ce qui simplifie sa réalisation et la rend accessible aux enfants.

4 oeufs
255g sucre
75ml huile de pepin de raisin ou d’arachide
170g mascarpone
170g yaourt nature
300g farine a gâteau
11g levure chimique
1 zeste de citron.

Sirop Au Citron
100ml jus de citron
30ml d’eau
100g sucre en poudre
Bien mélanger le tout. Remélanger avant utilisation.

Tamiser la farine avec la levure chimique. Battre les oeufs avec le sucre et l’huile pendant 8 minutes a pleine vitesse. Ajouter le mascarpone le yaourt et le zeste de citron; bien mélanger. Incorporer les poudres et mélanger. Remplir le moule graissé en laissant un espace d’environ 1.25 cm.
Cuire a 180ºC pendant environ une heure. Attendre 15 minutes puis démouler et poser le gâteau délicatemnet sur une large assiette. Faire des trous dans le gâteau et l’imbiber généreusement avec le sirop au citron… puis recommencer.. Laisser refroidir.
Décorer le gâteau au yaourt avec des citrons pochés (facultatif). Bon appétit!

Une fois filmé, le gâteau au yaourt peut se conserver au frais pendant 4/5 jours.

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Peach & Lavender Tart - Bruno Albouze -THE REAL DEAL

Peach & Lavender Tart Recipe / Serves 8/10.

Hazelnut Crust / Pâte Sablée
10 Tbsp (150g) unsalted butter, room temp
A pinch fleur de sel or kosher salt
2.5 ounces (75g) powdered sugar
2.5 ounces (75g) hazelnuts, lightly toasted
1 ea. (50g) large egg
7 ounces (210g) all purpose flour
1 tsp (3g) baking powder.

Combine flour and baking powder; set aside.
In a food processor, turn hazelnuts into meal. Add powdered sugar and blend well. This mixture is called T.P.T (tant pour tant / 50/50). Transfer into a pastry bowl. Cream butter and salt and add T.P.T. Add the egg and process until smooth. Scrap down sides of the bowl as it goes. Add half of the flour; mix to combine and add the other half. Wrap up and chill completely.
Butter pastry rings generously. Flour work surface and work out half of the chilled pastry to soften – the dough should remain cool and supple. Roll out pastry into a ≈ 0.12 inch (3mm) thick sheet. Cut out into desired diameter and shape. If using perforated tart ring, roll out pastry and finish rolling onto a baking mat to the same thickness (≈3mm); chill to rest or freeze. Use perforated rings as a cookie cutter. Chill scraps for later use. Roll out remaining pastry and freeze. Measure out tart sides and cut into 1/4 inch (6mm) strips higher than the ring; keep cool. Moisturize bottom pastry if too dry. Apply half-frozen pastry strips against each side. Lightly prick pastry with a fork. Chill or freeze for about 15 min. Trim off excess pastry and keep frozen. Top tart shells with microwave plastic wrap; fill up with pie weights or rice or beans or cherry pits.
Prebake in a 350ºF (180ºC) oven for 20 min. Remove weights and bake again for 15 min more; cool to room temp.

Vanilla Custard / Flan
2 ea. (100g) eggs
0.4 cup (90g) sugar
A pinch of salt
1 tsp (5ml) vanilla paste or extract
2 Tbsp (30g) flour or corn starch
1 cup (250ml) half/half.

Blend well and chill until ready to use.

Lavender Ganache Montée / Enriched Chantilly

1.1 cup (270ml) heavy cream
0.10 ounce (3g) lavender greens or powder
0.10 ounce (2.5g) gelatin, soaked in cold water and drained
2 ounces (60g) white chocolate.

Melt white chocolate. Heat up 1/3 heavy cream, throw in lavender and let infuse for 20 min. Sieve and rewarm cream and mix in chocolate. Add gelatin and blend well. Add remaining chilled heavy cream; blend and chill overnight. Whip like a chantilly.

4 ea. white peaches
4 ea. yellow peaches
Lavender flowers (optional).

Cube 2 white peaches and set aside. Fill half way through prebaked tart shell with the vanilla custard. Top with peach cubes; pour more custard to the top. Bake in a 300ºF (150ºC) oven for about 30 min or until set. Cool to room temperature; remove rings and chill.

Cut remaining peaches into triangle wedges. Whip lavender ganache montée to medium-firm peaks and spread on chilled tart. Arrange peach wedges hormoniously into different directions. Enjoy!

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Cronut™ Taste of New York - Bruno Albouze - THE REAL DEAL

Cronut™ Recipe
A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel.

Yield: 8 x 3 ounces (90g). Make a day ahead.

0.55 lb. (250g) all-purpose flour
0.55 lb. (250g) bread flour
0.6 ounce (18g) instant yeast or 1 ounce (35g) fresh yeast
1.7 tsp (12g) salt
1/4 cup (40g) sugar
2 ea. (65g) egg whites, cold (save yolks for the custard)
0.75 cup (190g) water or milk
100g butter, cubed.

Butter for Tourage/Lamination
8.3 Tbsp (125g) European style butter, very soft but not melted.

Combine dry ingredients together: flours, sugar, salt and yeast. (If using active yeast; disolve in some warm water or milk from the recipe). If using fresh yeast; crumble it over the liquid). In the mixer bowl, mix all ingredients together on low speed until combined. Increase speed to medium (2nd) and mix until dough will pull away from the sides of the bowl; scraping sides of the bowl as it goes. It should take 6 minutes. The internal dough temperature should be at 75/80ºF (25/27ºC).
Make a tight ball and transfer dough in a oiled container, cover with a wet towel or plastic wrap and let rise in a warm area ≈75/85ºF (25/29ºC) for 90 minutes or until dough is almost tripled in size. Turn out on countertop and punch down the dough – shape into a tight ovale, flaten, cover and freeze 15 min on each side; it slows down fermentation process – keep refrigerated for an hour or up to 12 hours prior lamination.

Folding Process / Lamination (Tourage). Give 3 Single Turn (Letter Fold). The first turn gives 7 layers. The second turn gives 19 layers. The third turn gives 55 layers.
Single Turn /Tour Simple
Roll out chilled dough into a ≈7x22 inch (18x55cm) rectangle. Spread softened butter evenly to cover the entire surface of the dough. Fold like a business letter giving then the first single turn – Flaten a bit, cover and chill for 30 min to relax. On a floured work surface, roll out dough, seams set from noon to 6 into a ≈7x22 inch (18x55cm) rectangle. Fold like a business letter again giving the second single turn. (Always brush out any excess flour before folding). Repeat this step once (third and last single turn. Wrap up and chill for 20 min to relax. Roll out pastry a bit and chill again for an hour. Flaten pastry into an even 16x8.5x0.5 inch (42x22x1.25cm) rectangle; cover and chill overnight. Cut out pastry into 8x3.5 inch (9cm) diameter rounds. Make a hole using a 1.2 inch (3cm) cookie cutter. Arrange cronuts on tray lined with a Velesco silicone mat. Save scraps for next batch or cut into samples to fry. Cover cronuts loosely with plastic wrap and let proof for about 90 minutes or until it reaches 1.4 inch (3.5cm) height. For better handling, chill proofed cronuts 30 minutes prior frying.

Vanilla Pastry Cream (Custard)
2 cups (500g) milk
1/2 cup (125g) sugar
2 ea. (40g) egg yolks
1 ea. (50g) egg
1 tsp (5ml) vanilla extract
2 Tbsp (30g) flour
2 Tbsp (30g) corn starch.

Beat yolks, sugar, flour and corn starch together. Bring milk and vanilla to a boil and turn heat off. Temper yolk mixture with hot milk – pour into remaining hot milk; mix well. Turn heat back on and bring to boil; cook custard for 2 minutes whisking constanlty and swiftly. Transfer custard onto a frozen tray lined with plastic wrap, cover with plastic wrap in contact; let cool and chill. Smooth out chilled custard with a whisk before using.

Lemon Glaze
≈7 ounces (220g) powdered sugar
≈2 ounces (60g) lemon juice.

Mix both ingredients. Lemon glaze should have honey consistency; cover and set aside. Refrigerate after use.

Frying Cronuts
2 qt (2L) peanut or grapeseed oil.
Heat up oil to 350ºF (175ºC).

To get a thin lemony crust finish, glaze cronuts lightly while still warm/hot. Let conuts to come to room temperature before stuffing with custard. Top with lime zest and serve. Eat finished cronuts withing 3 hours. Enjoy!

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Herb Garden Potatoes - Bruno Albouze - THE REAL DEAL

Herb Garden Potatoes Recipe

Serves 8.

≈2lb. (900g) baby potatoes*, washed and eyes removed
1 Tbsp (15g) butter
1/2 Tbsp (7.5ml) olive oil
2 ea. shallots, minced
2 ounces (60g) fresh ginger, minced
1 qt (1L) chicken or veggie stock

*Baby potatoes can be peeled; precook in salted water first.

1 tsp thyme, chopped
1 tsp rosemary, chopped (save a couple of small sprigs for garnishing
≈1 Tbsp Italian parsley, chopped
≈1/2 Tbsp tarragon, chopped
≈1 Tbsp chervil, chopped
≈1/2 Tbsp chives, minced
≈1/2 Tbsp dill, roughly chopped (save some leaves for garnishing.

In a large frying pan, sweat shallots and ginger (do not color) for about 10 min on medium heat, stirring often. Throw in potatoes and sautee for a couple of minutes. Add stock, season with salt and cook for 25 to 35 min or until fork tender. Turn the heat off and leave potatoes for a few more minutes in their juice. Drain and transfer potatoes to a bowl; save the gingered stock. Mix about 1/2 cup of the stock with some butter – add it to the potatoes along with the chopped herbs. Save remaining herbs for later use.
Garnish with dill leaves and a small rosemary sprig. Enjoy!

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Roasted Halibut, Ginger-Lemongrass Sauce -Bruno Albouze - THE REAL DEAL

Roasted Halibut, Ginger-Lemongrass-Piquillo Sauce Recipe
Serves 4.

2.2 lb. (1kg) halibut, flounder or sea bass.. skinned and portioned (some fish don’t need to be skinned though)
Grapeseed oil and clarified butter (optional).

Ginger-Lemongrass Sauce
≈1/2 Tbsp (7ml) duck fat, pork fat, clarified butter or vegetable oil
2 ea. (30g) shallot, chopped
1 ea. lemongrass, outer leaves removed and chopped
1 ounce (30g) fresh ginger, chopped
2 ea. garlic cloves, chopped
2 cups (50cl) Chardonnay white wine
1 cup (250g) heavy cream
0.7 cup (180g) milk
1/2 cup (125g) coconut milk
Salt, curry spice to taste and turmeric for the color.

In a hot pan, add fat and cook shallots, lemongrass and ginger for about 5 min on low heat. Add garlic and cook until fragrant. Deglaze with wine and reduce by half. Add heavy cream and milk and coconut milk – reduce to sirupy consistancy for about 10 min on low; season with salt and spices – Pass through a sieve and set aside.

Piquillo Coulis: A small jar of piquillo peppers, drained and blended with salt and a drizzle of olive oil. Heat up before using.
Garnishing: Half red and yellow bell pepper, cut into brunoise. Cilantro leaves and some torched cashew halves.
This dish can be served with steamed basmati rice, white beans, mashed potatoed, veggies etc…

Preheat oven to 400ºF (205ºC). Coat fish with oil. In a hot nonstick frying pan, sprinkle some salt to create a additional nonstick effect, salt the other side. Sear fish (skin side up) for 5 min. If desired, pour some additional fat such as clarified butter, duck or pork fat in the pan and finish cooking in the oven for 7 minutes more (do not flip).

Reheat ginger sauce and give an emulsion using an immersion blender. With a cookie large cutter, mold out steamed rice. Garnish with some bell pepper brunoise, drizzle some piquillo coulis and the ginger-lemongrass sauce. Place fish on top and garnish with cilantro leaves, Enjoy!

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Cheesecake Sorbet Recipe -Bruno Albouze -THE REAL DEAL

Cheesecake Sorbet Recipe

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Provencal Vegetable Cake - Bruno Albouze - THE REAL DEAL

Provencal Vegetable / Vegan Cake Recipe

Serves 8 to 10. Make a day ahead.
1 ea. eggplant, sliced lengthwise
2 ea. red bell pepper
2 ea. yellow bell pepper
1 ea. poblano pepper (optional)
2 ea. zucchini, sliced lengthwise
2 ea. summer squash, sliced lengthwise
1 lb (450g) spinach
1 lb(450g) cremini mushrooms
1/4 tsp porcini powder (optional).

1 onion, halved skin on
1 garlic head, halved skin on
2 ea. shallots, halved skin on (optional)
1/4 tsp herbes de Provence
≈ 1 sprig of thyme
1 ea. bay leaf
1.5 Tbsp (25g) olive oil
Salt and pepper.
Wrap in heavy duty foil and place on grill – flip and rotate every so often and cook to confit for about 45 min. Set aside.

Tomato Fennel Marmalade
8 ea. roma tomatoes
3 ea. fennel, trimmed and sliced / olive oil & 1/2 cup (125g) veggie or chicken stock or white wine
1/2 Tbsp (6g) sugar
1 can / 28oz fired roated crushed tomatoes
≈ 8 basil leaves
Salt & pepper to taste.

Light up charcoal grill / bbq; it should take 25/30 min. Meanwhile, clean and slice and season eggplant and zucchini with olive oil and salt. Use your fave spice rub if desired or pesto. Wash and trim fennel, remove outer shell if necessary and slice. Give a quick wash to the mushrooms, trim off bottoms, chop and make a duxelles using a food processor. First, roast bell peppers and begin cooking the bouquet in foil. Seal roasted pepppers in a freezer bag to sweat for 15 min or more; peel and seed.

Roast tomatoes and peel; set aside. Grill eggplant and zucchini; set aside. In a hot frying pan. sauté mushroom duxelles with a drizzle of olive oil for about 5 min; transfer to a bowl and set aside. In the same frying pan, sauté fennel for 5 min, season with salt and pepper, deglaze with stock or wine – cover and let cook for about 20 min to soften; set aside. Heat up a large pot, drizzle some olive oil and salt – Wilt spinach stirring swifly for about 4 min; drain well and wrap up in paper towels and press down to extract as much moisture as possible. Skin and seed all bell peppers and season with salt and pepper.

Tomato Marmalade
Chop roasted tomatoes. Unwrap foil (discard herbs), squeeze out flesh from the roasted garlic, onion and shallots and chop all together.
In a large and hot frying pan, throw in the garlic-onion mixture and drizzle more olive oil if necessary. Add tomatoes, sugar and fennel and the canned crushed tomatoes. Cook for 20 min and break down mixture in a food processor in 2 batches adding fresh basil leaves as it goes (do not turn into puree but raher smaller chunks). Return mixture to the stove and cook on low for an additonal 45 min to an hour to thicken. Reajust seasoning if needed. Let cool down tomato marmalade on its pan for 2 hours or more and chill.

Veggie Cake Assembly
Place a 8 to 9 inch (21/23cm) diameter cake ring lined with a plastic cake strip or parchment (optional) onto a flat platter or large plate. Start with a layer of eggplant followed by mushroom duxelles (use half). Add summer squash, red bell peppers, spinach, yellow bell peppers, mushroom duxelles, zucchini and poblano (pasilla chili). Top with plastic wrap and a flat dish that is slightly smaller than the cake ring diameter. Add weight such as 2 x28oz cans. Surround the base of the cake ring with paper towels and chill overnight; this will compress the veggies releasing remaining moisture. This step is mandatory. Then, remove weight and wrap and papper towels. Top with the tomato marmalade. Save leftover for later use. The finished veggie cake should weight 2.2lb (2000g). Serve whole or sliced.

The provencal veggie cake can be enjoyed as is as an appetizer, entree or side side dish, cold at room temperature or hot.
If desired, top the hot veggie cake with Parmesan shavings and place under the broiler until golden brown and serve. Bon appétit!

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Lemon Verbena-Lime Tiramisu / 30min Dessert -Bruno Albouze-THE REAL DEAL

Lemon Verbena-Lime Tiramisu Recipe

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Lemon Rose Dessert -Bruno Albouze -THE REAL DEAL

Lemon Rose Dessert Recipe / Makes 8.

Sweet Dough / Pâte Sucrée
1.3 stick (150g) unsalted butter, softened
1/4 tsp (1g) salt
3/4 cup (100g) powdered sugar
1 ea. (50g) egg
1/2 tsp (2.5ml) vanilla extract
1.7 cups (250g) all-purpose flour.

Cream butter, salt and sugar. Add the egg and vanilla; blend – add flour in 2 times, mix until homogenized; wrap up and chill. In a floured work surface, split pastry in half and work out pastry to soften but should remain cool – roll out into a 3 mm (0.12 inch) thick sheet. Cut out disk more than an inch (3cm) larger in diameter than pastry rings. Arrange pastry disks on tray – repeat with the remaing chilled pastry and save trimmings for later use. Grease pastry rings generously with soften butter but not melted. Gently ease chilled pastry disk with the palm of your hands and place loosely inside of the ring. Apply pastry carefully against the edges making sure there wont be gaps left between the base of the ring and the bottom crust. A leap should form on the upper edges. Chill to rest and shave off surface of each tart to create a perfectly even tart shell. Refrigerate for up to 3 days; uncovered – Prebake with microwave safe wrap, beans, rice or pie weights at 350ºF (180ºC) for 20 min; remove pie weights and cool. Fill each tart shell less then two-thirds full (60%) with the almond cream – bake again for 25 to 30 min. Let cool. Store at room temp for a day or refrigerate for up to 3 days.

Almond Cream
0.6 cup (100g) powdered sugar*
1 cup (100g) almond meal*
1 Tbsp (10g) flour
0.9 stick (100g) unsalted butter, softened
1 ea. (50g) egg
1/2 tsp (2.5ml) vanilla extract
1 ea. lemon zest.
*For best mouthfeel, process the almond meal and powdered sugar into thin powder first (TPT/ tant pour tant). In a food processor, cream butter, sugar, almond meal and flour. Add the egg, vanilla and zest. Use at room temperature or store in the refrigerator for up to a week.

Lemon Marmalade Insert (Make a day ahead)
0.70 cup (180g) lemon juice (preferably Meyer lemon)
1/3 cup (80g) water
1/3 cup (60g) sugar
0.13 ounces (4g) agar-agar.

8 ounce (240g) poached lemons (semi-confit)
2 ounce (60g) finger lime, halved and caviar squeezed out
1.2 ounce (40g) lemon supreme (lemon flesh), chopped
0.2 ounce (6g) fresh mint, thinly chopped.

Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm.

Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp to 1.5Tbsp /15g to 25g) and freeze completely.

Yuzu Ganache Monté/Mousse (Make a day ahead)
0.9 cup (240g) heavy cream, hot
0.9 cup (240g) heavy cream, chilled
0.1 ounce (3g) gelatin, soaked in cold water and drained
4.6 ounces (140g) white chocolate, just melted
4 ounces (120g) yuzu juice.

Blend melted chocolate with hot cream. Add gelatin, remaining chilled cream and yuzu juice. Blend well and chill overnight.
When ready to use, beat to soft peaks.

Lemon Cremeux
1/3 cup (75g) lemon juice
1/2 cup (100g) sugar
2 ea. (100g) eggs
6 Tbsp (100g) butter, cubed and cold.
1/2 gelatin sheet, soaked in cold water and drained.

Bring to boil lemon juice, sugar and eggs whisking constantly. Sieve, add gelatin and blend – cool to 140ºF (60ºC) and throw in butter and blend well to give a great emulsion; store in refrigerator for up to a week.

Lemon Rose Dessert Assembly
Beat one-third of the yuzu ganache montée (mousse) first. Coat each half sphere silicone mold with about 3 tablespoons of mousse and freeze to set for about 2 hours. Pipe out a ball of lemon cremeux in each cavity and insert a half sphere lemon marmalade insert. Finish with more yuzu mousse and smooth out with an off set spatula. Freeze cakes for 4 hours minimum before unmolding.
Whip remaining yuzu mousse to medium firm peaks. For the rose petals effect, use a #856 closed start pastry tip. Cover each frozen dome with a rose style effect going thiner as it goes down – only 70% of the dome should be covered. Finish by scraping off the sides of the dome to make the rose looking more real. The weight of the finished cake should not exceed 6.3 ounces (180g). Store finished cakes in the freezer.

Chocolate Glaze/Spray
5 ounce (150g) white chocolate couverture
5 ounce (150g) cocoa butter.
1/4 tsp (2g) liposoluble yellow powder food coloring.

Melt cocoa butter first and mix in white chocolate and blend. Save 30% of the mixture if spraying another color such as orange, green or red. Add food coloring and blend; pass through a sieve lined with cheesecloth. Use at 95/100ºF (35/38ºC).

Air Spray The Cakes / Use a gravity feed spray gun.
Protect counter top and tray with plastic wrap. Use carton boards to create a screen while gun spraying the items or do it oustide.
The needle and nozzle of the gun must be in perfect condition, cleaned and dried. The use of a hair-dryer can be useful to keep the nozzle and cup in working condition especially during cooler temp. To minimize risks, fill the paint cup half way full right before using it. Spray frozen cakes in yellow first then add a light coating of a different color if desired. Freeze finished cakes. A day before serving, carefully transfer cake on tart shell without touching the rose. Let thaw lemon rose desserts in the refrigerator overnight. It can be kept 3 days in the refrigerator and weeks in the freezer. Enjoy!

Poached Meyer Lemon / Cooking Method (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.

Poached Meyer Lemon / Sous-Vide Method
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
1 lb. (450g) sugar
1 lb. (300g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF (85ºC). Immerse bags into the hot water and cook for 5 hours. Chill on ice water and refrigerate for up to 6 months. Enjoy!

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