Chef Bruno

pumpkin flan slice

Pumpkin Flan

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Indulge in a culinary journey with this exquisite Pumpkin Parisian Style Flan crafted by Chef Bruno Albouze. A harmonious blend of rich flavors and delicate textures, this delightful dessert will enchant your taste buds. In this tantalizing recipe, Chef Bruno Albouze combines the warmth of roasted pumpkin with the elegance of Parisian flair to create a dessert that is as visually unique as it is delicious. The velvety smoothness of the flan, paired with the subtle spices and caramelized notes, makes every bite a luxurious experience.

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chiboust cream

Chiboust Cream

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Crème Chiboust, a culinary creation with a fascinating history, originated in Paris in 1847 at a famous pastry shop on Rue Saint-Honoré. This delicate and flavorful dessert consists of Crème Pâtissière blended with airy Italian meringue, resulting in a light and creamy texture that is simply irresistible. Unlike Crème Diplomate or Crème Madame, which incorporate whipped cream, Crème Chiboust stands out for its unique combination of rich custard and fluffy meringue. This versatile cream is a key ingredient in a variety of exquisite pastries, including the Saint Honoré cake, souffl​és, éclairs, choux, and mille-feuille, showcasing its remarkable ability to elevate any dessert to new heights of indulgence. The harmonious marriage of these components creates a symphony of flavors and textures that is sure to captivate your taste buds.

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Bruno Albouze Mushroom Velouté

Mushroom Velouté

3 Comments / Uncategorized, Appetizers, Daily Autumn Recipe, Featured recipes / By

There’s nothing quite like a warm bowl of mushroom velouté to comfort you on a crisp autumn day. This velvety smooth soup is a true celebration of the earthy and rich flavors of mushrooms, making it a perfect choice for the fall season. Mushroom velouté, a classic French soup, is known for its luxurious texture and deep umami taste. The key to a successful mushroom velouté lies in the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can elevate the flavor profile of the soup and add complexity to each spoonful. Let’s get started!

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bruno albouze 12-layer chocolate cake

12-Layer Chocolate Cake

7 Comments / Uncategorized, Cakes, Featured recipes / By

I am pleased to present to you my 12-layer chocolate cake, a delicious and visually stunning dessert that will surely impress your guests. This multi-layered cake is a classic North American favorite, with a twist inspired by the popular naked cake trend that emerged in weddings in 2010. To create this show-stopping cake, I use a third of the honey ganache glaze recipe to cover the top, giving it a beautifully smooth and glossy finish. The key to a successful ganache base cake lies in the choice of sponge. For this recipe, I recommend using viennois biscuit, Joconde biscuit, or pain de Gênes. Pain de Gênes, also known as the “bread of Genoa,” is a cake made primarily from almond paste, eggs, and melted butter, with just a minimal amount of flour. This makes it a great option for those looking for a gluten-free dessert. When it comes to enjoying a cake with ganache, remember that it’s best served at room temperature. Allow the cake to sit out for a couple of hours before serving to ensure the ganache is perfectly soft and luscious. You’ve always wanted to create a stunning and delicious multi-layered chocolate cake? You’re in the right place. Get ready to elevate your baking skills and wow your guests with this decadent dessert.

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Beet Salad

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The vibrant and versatile beetroot, a member of the amaranth family, has a rich history dating back to ancient times in the Middle East. Known for their earthy sweetness, beets can be enjoyed in a variety of ways, whether raw or cooked. While Bull’s Blood beets are celebrated for their exceptional quality, beets come in a spectrum of colors and sizes, each offering its own unique flavor profile. Rich in nutrients, beet greens are a highly nutritious addition to any dish. Join me as we explore the world of beets and discover the endless culinary possibilities they offer.

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Bruno Albouze Green Forest Cake

Green Forest Cake

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Introducing the Green Forest Cake – a delightful twist on the classic Black Forest Cake, infused with an Asian flair. This unique creation by Chef Bruno Albouze features a Matcha biscuit sponge layered with a luxurious green tea flavored diplomate cream, tangy cherry marmalade, and elegantly decorated with chocolate shavings. The Green Forest Cake brings together the rich, earthy notes of Matcha with the delicate sweetness of green tea in the creamy diplomat cream. The Matcha biscuit sponge adds a light and airy texture, complementing the layers of flavors in this exquisite dessert. Cherry marmalade provides a burst of fruity freshness, balancing the richness of the cake with its vibrant and tangy taste. The chocolate shavings add a touch of indulgence, creating a visually stunning presentation that is sure to impress your guests. This fusion of flavors and textures makes the Green Forest Cake a true standout in the world of desserts. Chef Bruno Albouze’s innovative approach to combining traditional techniques with unexpected ingredients results in a masterpiece that is as beautiful as it is delicious. For those looking to elevate their dessert game and impress their guests with a unique and unforgettable treat, the Green Forest Cake is the perfect choice.

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Oeufs en Meurette

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Introducing the mouthwatering “Oeufs en Meurette” or “Eggs in Red Wine Sauce” – a classic French dish with a Burgundian twist. Imagine perfectly poached eggs nestled in a rich, flavorful red wine sauce, infused with the essence of the region’s finest ingredients. This dish beautifully captures the essence of French cuisine, balancing the delicate texture of poached eggs with the bold flavors of the meurette sauce. Let me take you on a culinary journey through the picturesque vineyards of Burgundy, where each bite tells a story of tradition and innovation. Join me as we explore the art of creating this decadent dish, marrying the elegance of wine and the simplicity of eggs to create a symphony of flavors. Are you ready to elevate your dining experience with this exquisite French delicacy?

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Bruno Albouze Dark Rye Bread

Dark Rye Loaf

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Discover the secrets behind the famous Auvergne Dark Rye Bread with me, Bruno Albouze! This classic loaf from the historical region of Auvergne in central France is renowned for its incredible flavors and long shelf life. Made with rye flour and real levain. Rye flour contains less gluten than wheat, resulting in a denser crumb with smaller holes. To achieve the perfect texture and flavor, the dough is acidified with a sour starter (levain) and hot water during the mixing process to slow down the action of enzymes that break down starch into sugars. The unique texture of Auvergne Dark Rye Bread makes it ideal for toasting with salted butter and honey, and perfect for pairing with a variety of dishes such as seafood, oysters, charcuterie, cheese, preserves, savory spreads, eggs, smoked salmon, onion soup, pickled veggies, and more. Are you curious to learn how to make this classic French loaf at home? You’re in the right place!

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Bruno Albouze Peach Shaped Dessert

Peach Shaped Dessert

2 Comments / Uncategorized, Plated desserts / By

To craft a dessert that is a riddle, a delicious deception that delights the eye before it ever touches the tongue—this is the magic of trompe l’oeil. In this realm of edible art, where fruits are reborn in a more perfect, more sublime form, the name Cedric Grolet is spoken with reverence. He is the modern pâtissier who has elevated these epic, plated illusions into a global sensation. In this recipe, we embark on the meticulous, utterly rewarding journey of recreating such a masterpiece. It begins not with flour and sugar, but with a vision: a perfect, jewel-toned peach, resting innocently on a plate. The revelation comes only with the first strike of the spoon. The heart of our illusion is a gooey peachy core—a bursting insert of concentrated flavor that captures the very essence of a sun-ripened orchard. This tender center is enveloped in a cloud of luscious peach mousse, a sublime blend of white chocolate and peach-infused cream, whipped to a texture that is both impossibly light and decadently rich. It is the creamy “flesh” of our fruit, the delicate give beneath the shell. But the final, defining act of the illusion is the thin, chocolate shell. Sprayed with an artist’s eye for gradient and bloom, this delicate casing is what the world first sees. It cracks with a satisfying snap, giving way to the wonders within. The pursuit of perfection lies not just in the taste, but in the beauty of the breathtaking lie.

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Mocha Cake

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The Mocha Cake, or as we say in French, “gâteau moka.” This exquisite cake features layers of genoise soaked in a delicate coffee syrup, and generously filled with a luscious coffee-flavored buttercream. The history of the Mocha Cake dates back to 1857, when it was first created by the talented Parisian pastry Chef Guignard. Interestingly, it is believed that the cake was named after Mocha, a historic port city in Yemen known for its involvement in the coffee trade. I am excited to share with you my take on the naked version of the North American style Mocha Cake.

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Bruno Albouze Scallops Pernod Ratatouille

Seared Scallops In Pernod Sauce

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Are you looking for the perfect marriage between seafood and veggies? In this video, I’m sharing a delightful entree that you would typically find in top-rated bistros and restaurants. The star of the dish is the Pernod sauce, which elevates the flavors to a whole new level. If you’re watching your calories, feel free to skip the sauce, although it adds a decadent touch to the overall dish. The highlight of this recipe is the Ratatouille, a classic French Provençal stewed vegetable dish hailing from Nice. This flavorful medley features a combination of summer vegetables like tomatoes, zucchinis, bell peppers, eggplants, onions, garlic, and a blend of aromatic herbs such as basil and thyme. The vegetables can be prepared in various ways, from chunky to small dice or even brunoise for those picture-perfect amuse-bouches. Have you always wanted to recreate this traditional French dish at home? You’re in the right place. Stay tuned to discover the secrets behind this exquisite seafood and vegetable medley, and bring a touch of French gastronomy to your own kitchen!

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bruno albouze pizza

Pizza

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Get ready to elevate your pizza game with my version of pizza dough using the autolyse technique. I will guide you through the entire process of creating the perfect pizza using a wide range of toppings, infused with Italian flair and a touch of French finesse. This recipe combines the best of Italian tradition with a dash of sophistication inspired by French culinary expertise. Stay tuned to discover the secrets behind achieving the perfect pizza dough texture and flavor profile. Whether you’re a pizza aficionado or simply someone who appreciates a delicious meal, this recipe is sure to tantalize your taste buds and elevate your homemade pizza experience to a whole new level. Let’s embark on a culinary journey that fuses the best of Italian and French gastronomy, all in one mouthwatering pizza recipe.

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Bruno Albouze Pâté En Croute

Pâté en Croute

4 Comments / Uncategorized, Appetizers / By

The air in the bistro was a comfortable hum of conversation and clinking glass, but at the table, all attention narrowed to the slate slab the server had just set down. Upon it rested the masterpiece: a pâté en croûte, a testament to the charcutier’s art. Its crust was a deep, burnished gold, impeccably fluted and glazed to a high sheen that caught the low light. A single, elegant keyhole cut in the top offered a teasing glimpse of the riches within—a mosaic of rose, umber, and burgundy.

The knife met the crust with a satisfying, brittle crackle, giving way to reveal the intricate cross-section. It was a geological strata of delight. The port-marinated pork shoulder and belly formed a robust, rosy matrix, studded with dark, iron-rich nuggets of liver. Pale, tender islands of chicken breast provided a gentle contrast, while sautéed mushrooms added a deep, umami bass note that bound everything together. And a shimmering layer of amber aspic sealed it all in, a perfect, savory jelly that promised to melt on the tongue.

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sweet melon balls appetizer

Sweet Melon, Feta, Prosciutto Chips

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To elevate your summer entertaining, join me in creating a delightful 3-Course Menu. Let’s start with a refreshing appetizer: Sweet Melon Balls with Feta Cheese and Prosciutto Chips. This elegant dish combines the sweetness of melon with the saltiness of feta cheese and the savory crunch of prosciutto crisps making it the perfect treat for any occasion. Imagine the burst of flavors in every bite as you taste the juicy melon-basil paired with Greek feta cheese and crispy prosciutto chips. This appetizer is not only visually appealing but also a true delight for your taste buds. Are you looking to impress your guests with a simple yet sophisticated appetizer? Look no further! Sweet Melon Balls with Feta Cheese and Prosciutto Chips will be the star of your next gathering.

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Ice cream mastering 8/8: professional tips for equipment, hygiene, and sourcing in ice cream labs

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Your lab is the foundation of your product. Learn how to choose the right equipment, structure your workflow, apply rigorous hygiene protocols, and source top-quality seasonal ingredients. A final chapter dedicated to turning your creative work into reliable production.

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Ice cream mastering 5/8: step-by-step fabrication process : from raw mix to frozen excellence

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A professional method from start to finish. From weighing and pasteurizing to maturation, churning, and hardening, this article offers a detailed workflow for every batch you make. Includes hygiene best practices and balancing tips to prevent mistakes and optimize results.

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Ice cream mastering 4/8: stabilizers and emulsifiers: the silent heroes of frozen perfection?

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Often misunderstood, these are the silent heroes of ice cream formulation. Learn how stabilizers control iciness and improve shelf life, while emulsifiers create smooth textures and support air incorporation. Includes advice on dosing, types, and how to integrate them properly into your base.

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Ice cream mastering 3/8: ingredients breakdown or understanding the building blocks of ice cream

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A deep dive into the core components of any frozen dessert. From milk, cream, and butter to dextrose, egg yolks, and fruit purées, this article explains how to choose and balance ingredients based on their technical function and sensory impact.

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Ice cream mastering 2/8: understanding physicals and chemicals properties of Ice cream

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This article explores the science behind structure and texture. You’ll learn how water, fat, sugars, and air interact to form the frozen matrix, how freezing point depression works, and how emulsions and foams behave during production. This is essential reading for anyone looking to control texture with precision.

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Ice cream mastering 1/8: From ancient origins to modern legal classifications – a short story of Ice cream

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From ancient snow-cooled desserts to modern artisan labs, and from Italian gelato to French crème glacée, this article traces the evolution of ice cream through time. It also breaks down the strict legal classifications that define what can be called ice cream, sorbet, or frozen dessert, so you can create with both authenticity and compliance.

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