Bruno Albouze

champagne orchard entremet

Champagne Orchard Entremet

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Of all the creations to emerge from the patissier’s kitchen, the Le Verger Champenois is perhaps the most poetic—a celebration of elegance in edible form. Its name, evoking a champagne orchard, hints at the delicate marriage of fruit and fizz that awaits. The journey begins at the base with a layer of thin pistachio sponge, its color a muted earth-green and its crumb impossibly fine. Upon this, a vibrant stratum of red fruit coulis lies like captured summer. Enveloping it all is the champagne mousse: a cloud of effervescent delight. Whipped to a consistency that is both substantial and weightless, it carries the sophisticated, dry notes of champagne, teasing the palate with a festive sparkle that is felt more than tasted. The mousse binds the nutty base and the fruit core in a cool, luxurious embrace. But the crowning glory is the torched Italian meringue. On y va ?

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Pistachio Sponge Sheet

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Before the shimmering glazes and intricate layers of any grand entremet lies its foundation: a sponge that must be both ethereal in texture and stalwart in structure. This soft pistachio sponge sheet, a close cousin to the classic Joconde biscuit, is precisely that. Its fine, absorbent crumb soaks up liqueurs and syrups without surrendering its form, while its delicate nutty flavor provides a sophisticated base for complex creations. It is the ideal canvas for frame-built masterpieces, such as the celebrated Le Verger Champenois, where each tier relies on this impeccable support.

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red kuri squash strudel

Red Kuri Squash Strudel

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Today, we are going to challenge the very essence of pumpkin preparation. We are not merely using the squash; we are honoring it, from its sturdy stem to its very last seed. Our goal is an entirely waste-free, deeply creative Autumn dish I call Red Kuri Squash Strudel. This isn’t just about roasting a vegetable and wrapping it in pastry. This is a full celebration of the gourd’s potential. We begin with a beautiful red kuri squash. Its pear shape, the yellow color of its flesh and its chestnut flavor have earned it the name of Potimarron in French. Instead of discarding the “guts,” we see them as the foundation of our dish. Those slippery seeds and fibrous threads are not scrap; they are treasure. This will become the astonishing base for our sauce. Meanwhile, the sweet, dense flesh and skin of the squash will be roasted until it is deeply caramelized and tender. We’ll then puree it with fresh goat cheese, cooked again to concentrate flavors and fold it with chestnuts into a velvety filling, which we will encase in whisper-thin layers of filo dough. As it sears, the strudel will transform into a shatteringly crisp, golden parcel, a textural dream that gives way to the warm, spiced heart within. It will be served resting in a moat of that luscious red kuri squash sauce, alongside a tangle of slowly braised leeks, their sweetness having been coaxed out over low heat until they are meltingly soft. So, let’s begin. Take your squash, feel its weight, and let’s create something truly unique together.

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sliced pork samosa

Carrot-Ginger Baked Pork Samosas

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Don’t let a single scrap of that magnificent braise go to waste. These carrot-ginger baked pork samosas are a tribute to thrift and flavor, transforming the rich remnants of our braised pork cheeks into a handheld delight that is both elegant and deeply satisfying. After the meltingly tender cheeks have been served, you’re left with a treasure of meat scraps and that glorious, concentrated cooking liquid now thick with the essence of shredded carrots, sweet onion confit, and spicy ginger. We’ll flake the remaining pork, letting its fork-tender strands mingle with this reduced mixture. The shredded carrots have almost dissolved into a sweet, jammy base, the onion confit lends a profound, silky depth, and the ginger provides a bright, awakening heat that cuts through the richness. Encased in crisp, golden, baked pastry, each samosa is a perfect parcel of contrast.

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braised pork cheeks

Braised Pork Cheeks

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Today, we’re building an incredible symphony of deep, unctuous flavor and brilliant texture. Our instruments? Humble pork cheeks and the opulent, perfumed beauty of Black Muscat grapes.

Our work began yesterday. The cheeks were nestled into a deep pot with red wine and rich stock, then left to slowly braise for hours until they reached that perfect state of fall-apart tenderness. But we didn’t stop there. To achieve an elegant, clean slice, the succulent meat was carefully packed, put under a firm press, and left to chill overnight. This morning, we’ll unmold and cut them into gorgeous, compact palets—medallions of concentrated flavor.

And nothing is wasted here. The trimmings from those pressed cheeks are the hidden treasure, the star of a luxurious samosa stuffing. We’re shredding them together with braised carrots, which have been cooked down in duck fat with a generous kick of ginger. This filling is rich, complex, and destined for a crisp, golden wrapper.

To cut through all that glorious richness, we’re creating a confit of Red of Florence onions. They’ll bathe in a reduction of Black Muscat grape juice and balsamic vinegar, reduced until it’s both fragrant and sweet-tart, a glossy, profound sauce that ties our entire plate together.

It’s a study in contrasts: the soft, yielding cheek against the shattering crispness of the samosa; the savory depth of pork against the bright, floral acidity of the grape. This isn’t just dinner; it’s an event. Your next Holiday-at-home recipe? Absolutely.

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Creme Anglaise

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Silky, versatile, and the very soul of elegance, crème anglaise is the undisputed foundation of the patisserie world. More than just a custard, it’s the essential base for classic ice creams, airy mousses, and the dreamy Floating Island. But what’s the secret? Unlike its thicker cousin, crème pâtissière, this velouté-textured sauce contains no starch, making it a delicate dance of heat. It must never boil; instead, it is carefully “poached” to exactly 185ºF (85ºC) before being rapidly chilled to lock in its sublime texture. In this video, we guide you through the precise technique to master it. Remember, with such a simple recipe, ingredients are paramount: seek out the best whole milk, pasture-raised eggs, and real vanilla.

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French Buttercream

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Of all the buttercreams, the French is the undisputed aristocrat. While its siblings—the sugary American, the sturdy Swiss Meringue, the sharp Italian—all have their virtues, none can achieve its particular brand of alchemy. It begins not with egg whites or simple syrup, but with a custard: a crème Anglaise of such silken perfection it could be a dessert in its own right. This is where the magic lies. The warm, liquid custard is allowed to cool then butter is beaten into the custard. It possesses a melt-in-the-mouth quality that is both rich and ethereally light, with a subtle, complex depth that no meringue-based buttercream can replicate.

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lemon curd

Lemon Curd

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At its heart, the magic of lemon curd is a lesson in foundational pastry technique. It is, in essence, a vibrant citrus sabayon. The process begins with the vigorous whipping of lemon juice with whole eggs and sugar over a heat source. This initial stage is crucial; it’s the creation of the emulsion’s structure, trapping air and setting the stage for what is to come: the incorporation of butter. This is the ultimate emulsion: a perfect, silken marriage of sharpness and sweetness, of airy lightness and decadent richness. The result is a versatile wonder, a curd or crémeux that can fill tarts, layer cakes, to-go dessert in cups, or simply be savored by the spoonful. Yet, perhaps its most celebrated and beloved application remains the classic Lemon Pie.

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Fraisier Vanilla Buttercream

Italian Meringue Buttercream

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More than just a sweet frosting, buttercream is a canvas of limitless potential. At its heart lies a beautiful alchemy: the transformation of light, sweetened egg whites—a delicate meringue—into something rich, velvety, and profoundly stable by the gradual addition of butter. While many buttercreams begin with a simple meringue, the key to a truly superior result lies in the technique. Just like its component parts, buttercream achieves its most resilient and silky-smooth texture when made with a cooked meringue base, such as the Swiss or Italian method. This process not only ensures a stable structure but also delivers a flawless, non-gritty sweetness. And of course, the star ingredient cannot be overlooked. The butter is not merely an addition; it is the soul of the buttercream. Its quality is paramount, directly translating into the final taste and the luxuriously smooth mouthfeel that makes this frosting so exceptional. In this video, we will guide you through the elegant process of creating the perfect all-purpose Italian meringue buttercream. You’ll learn the secrets to a glossy, stable meringue and master the technique of emulsifying the butter to achieve a light, creamy, and incredibly versatile frosting that is the hallmark of professional patisserie.

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biscuit joconde

Joconde Biscuit

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Today, we’re unlocking the mysteries of one of the most elegant and essential foundations in the patisserie world: the Joconde biscuit. Renowned for its incredible softness and flexibility, the Joconde is the undisputed champion of sponge when it comes to cake rolls. It’s the secret behind those flawlessly rolled bûches de Noël that never crack, and the delicate, absorbent layers in framed masterpieces like the legendary Opéra Cake. But what is the true secret to a perfect Joconde? It’s not just the recipe—it’s the technique. Many believe the magic lies solely in the ingredients, but the real key to achieving that signature supple, paper-thin sponge is a precise combination of two critical factors: its thickness and its baking time.

In this video, you will learn exactly how to master these elements. We’ll guide you through spreading the batter to the ideal millimeter-thin consistency and reveal the precise moment to pull it from the oven—when it’s just set, perfectly baked, and ready to transform into your most impressive creations.

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finished raspberry mousse

Raspberry Mousse

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This versatile raspberry mousse is nothing short of edible alchemy. It begins not as a mere dessert, but as a cloud of flavor, an airy revelation that dissolves upon the tongue, releasing a vibrant burst of sun-kissed berry. The magic lies in its elegant simplicity: a vibrant, premium raspberry puree provides the intense, tart-sweet heart of the matter. This is then gently folded into a sublime mixture of billowy Italian meringue and softly whipped cream, with a touch of gelatin ensuring a perfectly light yet stable structure.

The result is a mousse that is both impossibly light and profoundly flavorful. It is the ideal, sophisticated filling to elevate a classic raspberry charlotte, giving the dessert its very soul. Yet, its potential is boundless—an elegant filling for delicate to go dessert in cups or glasses…

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folding chocolate mousse

Chocolate Mousse

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Chocolate mousse is arguably one of the most popular desserts ever created, a timeless classic that speaks a universal language of indulgence. Its magic lies in a beautiful paradox: a dessert of profound simplicity that offers endless versatility. In its purest form, it is a study in texture and intensity, served chilled in a simple glass or ceramic cup, allowing the deep, resonant flavor of high-quality chocolate to take center stage. The spoon glides through an impossibly light, airy structure, delivering a sensation that is both rich and ethereally smooth. Yet, this very simplicity makes mousse the ultimate building block for the patissier’s art. It becomes the soul of more complex creations, the delicate heart hidden within layered cakes and elegant entremets. Perhaps no other dessert exemplifies this better than the legendary Chocolate Royal, also known affectionately as the Trianon.

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dacquoise biscuit

Dacquoise

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The Dacquoise is believed to have been created in or around the town of Dax (Likely 17th-18th Century). It was named after the feminine form of the French word for a person from Dax, a town in the southwestern region of Nouvelle-Aquitaine, France.
The fundamental invention was a meringue made with almond or hazelnut meal (powdered nuts) from which has perhaps later been an inspiration of the modern filled Macaron Gerbet invented by Pierre Desfontaines of Ladurée in Paris in the early 20th century. This addition of nut flour is what differentiates it from a basic meringue. The nuts give the baked meringue a chewier, more flavorful texture and make it less fragile. While the biscuit itself originated in Dax, the Dacquoise as we know it today—a sophisticated dessert composed of nut meringue layers and buttercream—was refined and popularized by French pâtissiers. Marie-Antoine Carême: Often called the “king of chefs and the chef of kings,” Carême was a foundational figure in Grande Cuisine in the early 19th century. While he didn’t “invent” the Dacquoise, he and his contemporaries were masters of perfecting and systematizing French pastry techniques. They elevated simple regional preparations into the elaborate, layered desserts we recognize today.

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grape tart

Grape Harvest Tart

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Prepare to be amazed by a unique and flavorful dessert experience with this exquisite Black Muscat Grape Tart recipe. Imagine a buttery crust, filled with a luscious walnut-almond cream, perfectly baked to golden perfection. The magic happens when a hint of cassis and praliné are added, complemented by generous layers of black muscat grape marmalade and vanilla chantilly creating a symphony of flavors that will tantalize your taste buds. Each bite promises a perfect harmony of sweet and tangy flavors, creating an Autumn culinary experience that is simply unparalleled.

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Rustic Ratatouille

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This is the ratatouille version I really enjoy making for my family during hot summer days. The secret? The whole dish is slow-cooked in the oven, allowing the vegetables to melt into a tender, fragrant harmony. But the real magic happens when it’s finished in the wood-fired oven—just long enough for the flavors to deepen and the edges to caramelize, infusing everything with an incomparable smokiness. What’s left at the end? A rich, velvety concentration of summer’s best produce, with a whisper of fire-kissed depth that lingers on every bite.

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Best Butter Croissant

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The Secrets to Making Perfect Croissants. Croissants, especially the pure beurre or Parisian croissants, are the most revered breakfast pastries. Their delicate, flaky layers and buttery flavor make them a favorite around the world. In this comprehensive video tutorial, Chef Bruno Albouze will guide you through the intricate process of creating three beloved breakfast pastries: croissants, chocolate croissants (chocolatine) and pain aux raisins (escargot). Mastering the art of making these delicate and buttery pastries requires precision, patience, and a deep understanding of the techniques involved. Chef Bruno will share his expert tips and tricks to help you achieve perfect results every time. First, you will learn how to prepare the buttery laminated dough, essential for creating the flaky layers that define a classic croissant. Chef Bruno will demonstrate the proper folding and shaping techniques to ensure that your croissants have a light and airy texture with a crisp, golden exterior. Next, indulge in the decadent world of chocolate croissants, where rich chocolate meets buttery layers of pastry in a delightful marriage of flavors and textures. Finally, delve into the delightful realm of pain aux raisins, a whimsical pastry featuring swirls of dough studded with plump raisins and pastry cream. By the end of this tutorial, you will have the skills and confidence to recreate these iconic breakfast pastries in your own kitchen. Chef Bruno’s expert guidance and clear explanations will empower you to elevate your pastry-making skills and impress your friends and family with these delectable treats.

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The Ultimate Pear-Fig Tart

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Some of the best creations are born not from meticulous planning, but from happy accidents and the urgent needs of friends. This tart is a perfect example. The concept sparked to life during a frantic call from a mate who needed a spectacular dessert, and he needed it now, for a gathering of his rugbymen buddies. As fate would have it, my freezer held the perfect solution: two blind-baked tart shells, slumbering in the cold, each already filled with a layer of almond cream and duo of pear and fig—leftover protagonists from my last filming adventure. But this was no time for ice cream. This called for something more sophisticated, a proper finale for a triumphant Autumn feast. I brought the tarts to life with caramelized pear wedges, then crowned them with a billowing cloud of whipped bicolor ganache montée—an elegant swirl of fragrant fig-vanilla mousse. A final, bright flourish of tangy soft lemon jelly, dotted with precision, cut through the richness. The result? A perfect, serendipitous Autumn rendez-vous on a plate.

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roasted pear and fig ice cream pie

Roasted Pear and Fig Ice Cream Pie

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Allow me to introduce the crown jewel of my autumn baking, a creation where the orchard meets the creamery: the Roasted Pear and Fig Ice Cream Pie.

This is not merely a dessert; it is a seasonal epic, a symphony of texture and deep, caramelized flavor. It begins with a foundation of a French sable crust—so impossibly buttery and crisp it shatters at the mere touch of a fork. This golden vessel is then lavishly filled with a rich almond cream, which bakes into a tender, marzipan-like layer.

But the heart of the pie lies within. Hidden beneath the almond blanket is a generous swirl of rustic fig spread, its honeyed sweetness punctuated by slices of intense Black Mission figs and tender, chunks of pear. Once baked and cooled, the pie is covered with more figs, and then crowned with my own roasted pear ice cream and pear brûlée. Each bite is nothing short of an autumnal revelation.

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fig and pear vacherin ice cream cake

Fig and Pear Vacherin Ice Cream Cake

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Here is my latest to-die-for creation: a Roasted Fig and Pear Ice Cream Vacherin Cake, stuffed with a heart of maple-walnut ice cream. Imagine this: the entire structure is built upon not one, but two ethereally crisp disks of French meringue, so delicate they shatter at the mere touch of a spoon. Sandwiched between them is the soul of the dessert—a profound layer of my roasted fig and pear ice cream. The fruit is caramelized until its sugars deepen into a jammy, wine-dark richness before being churned into a velvety, complex base. But the surprise lies at its core: a hidden pocket of maple walnut ice cream, its autumnal sweetness and toasty crunch providing a glorious textural counterpoint to the smooth fruit. The whole magnificent assembly is then enrobed, from its peaked top to its elegant sides, in a billowing cloud of vanilla Chantilly. It’s a study in contrasts: crisp and creamy, fruity and nutty, elegant and utterly decadent. A single slice is nothing short of sublime.

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neapolitan pizza

Neapolitan Pizza Dough

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Today, I am thrilled to present to you the next level of pizza dough – the foundation of a classic Neapolitan pizza that has stolen the hearts and palates of food enthusiasts worldwide. Picture this: a light and airy crust, topped with a flavorful tomato sauce, fresh mozzarella, and aromatic basil leaves. This iconic Italian dish is a true masterpiece in the world of culinary delights. In this exclusive video, we will delve into the art of creating the perfect Neapolitan pizza dough, drawing inspiration from the legendary pizza chef, Johnny di Francesco, a friend of Vincenzo’s Plate Youtube Channel. The secret to an exceptional Neapolitan pizza lies in the dough – it must be tender, stretchy, and pleasantly chewy, with just the right amount of charred edges from a blazing wood-fired oven. Don’t have a wood-fired oven at home? No problem! Your regular oven will work just fine to achieve that authentic Neapolitan pizza experience. Get ready to transport your taste buds to Naples as we uncover the secrets behind crafting an exceptional homemade Neapolitan pizza. Join me on this culinary journey and get ready to savor every bite of this Italian classic. Buon appetito!

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churned roasted pear ice cream

Roasted Pear Ice Cream

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Ah, the one million dollar question: how do you truly intensify the soul of a fruit? The answer is deceptively simple, a culinary magic trick hidden in plain sight: you roast it. Heat works a profound transformation. It coaxes out a fruit’s deepest sugars, caramelizing them into something rich and complex. It evaporates water, concentrating the very essence of flavor that can sometimes taste muted when raw. For a pear, a fruit often celebrated for its gentle, quiet grace, roasting is a revelation. It gives the Bartlett a voice of honeyed, spiced confidence.

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Roasted Fig Ice Cream

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This roasted fig ice cream is the ultimate treat, a sophisticated symphony of deep, autumnal flavors that begins with a most sacred ritual. I take plump, jewel-toned Black Mission figs (Rouge de Bordeaux) and roast them until their skins blister. This alone would be sublime, but then, I deglaze the pan with a generous splash of ruby port, letting the fortified wine reduce to a sticky, fragrant syrup that clings to each tender fig, imparting a complex sweetness that is both fruity and intensely aromatic.

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Roasted Plum Ice Cream Pie

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Behold the latest creation to emerge from my kitchen: a symphony of late summer captured in a frozen pie. This isn’t just a dessert; it’s a layered ode to the plum. The foundation is a rich, sablé crust, its buttery notes providing the perfect stage. Upon it, a luxurious blanket of almond cream—bakes into a tender, fragrant bed. Artfully arranged atop this are slender wedges of ripe, sun-kissed plums. In the oven’s heat, their sugars deepen and concentrate, their juices bubbling and slowly caramelizing at the edges into a sticky, ruby-hued glaze. But the true crowning glory rests upon this baked masterpiece. Swirled high in a majestic crown is a roasted greengage plum ice cream. The fruit, known in France as the exquisite Reine-Claude, is first roasted to intensify its honeyed, floral sweetness into something profound. Churned into a velvety custard, it’s rippled with a tangy, concentrated plum swirl. Each spoonful is a study in contrast: the warm, nutty crunch of the base against the cool, creamy luxury of the ice cream, all united by the deep, caramelized soul of the plum from crust to crown. It is, quite simply, summer perfected.

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