Uncategorized

How To Decorate Ice Cream Cones

Leave a Comment / Uncategorized, Free Recipes, How to, Ice Cream / By

There’s something undeniably magical about a decorated waffle cone—crispy, golden, and dressed up with all sorts of delightful toppings. In this How To recipe, I’ll show you how to take your plain cones to the next level with endless customization options. Think crushed toasted nuts, chocolate vermicelli, sprinkles, or even crushed cookies—the possibilities are as limitless as your imagination!

The trick? Just like bartenders rim cocktail glasses with syrup and colored sugar for that sparkling crystal effect, we’ll dip the top edge of our waffle cones in melted chocolate, then roll them in your favorite toppings.

How To Decorate Ice Cream Cones Read More »

spaghetti alla nerano

Spaghetti Alla Nerano

Leave a Comment / Uncategorized, Entrees, Free Recipes / By

Sun-drenched and bursting with rustic charm, Spaghetti alla Nerano is a celebration of Campania’s simplest yet most sublime flavors. Born in the tiny fishing village of Nerano, this dish transforms humble ingredients—golden-fried zucchini, creamy Provolone del Monaco and Parmigiano-Reggiano, and al dente spaghetti—into a velvety, herb-kissed masterpiece. The magic lies in the emulsion of cheese and starchy pasta water, cloaking each strand in richness without a drop of cream.

In my version of Spaghetti alla Nerano, I take a fresher, lighter approach—ditching the classic fried zucchini rounds in favor of delicate blanched zucchini linguine, folded into the pasta at the last moment. The result? A brighter, more vibrant dish where the zucchini retains its crisp-tender bite, weaving through the spaghetti like ribbons of summer. The rest stays true to Nerano’s soul with a drizzle of basil oil at the end! Recipe inspired by Michelin star chef Frabrizio Mellino.

Spaghetti Alla Nerano Read More »

Pistachio Fraisier

9 Comments / Uncategorized, Cakes / By

This Pistachio Fraisier Cake is the elixir of elegance among all strawberry cakes—a masterpiece reborn. Inspired by the iconic green marzipan-covered fraisiers of 1980s France, this modern rendition elevates tradition with indulgent sophistication. Layers of delicate double pistachio joconde biscuit cradle a silky vanilla-pistachio mousseline cream, each bite infused with nutty richness and sweet Ciflorette fraise. At its heart lies a vibrant strawberry compote. A tribute to the past, reimagined for today—this cake is pure, pistachio-almond kissed poetry.

Pistachio Fraisier Read More »

Heart Vanilla-Almond Cake

Leave a Comment / Uncategorized, Cakes / By

This cake is built with layers of luxurious vanilla cream and delicate almond sponges that lay on a flaky sablé breton crust and praliné. The whole thing is then wrapped in marzipan. Each bite melts on the tongue—sweet, nutty, and utterly irresistible. Whether for a romantic gesture, a celebration of love, or simply because you deserve it, this heart-shaped masterpiece is guaranteed to conquer hearts, one slice at a time. Will yours be the next to fall? 💖

Heart Vanilla-Almond Cake Read More »

Walnut Spirit

Leave a Comment / Uncategorized, Spirit / By

If you’ve ever wanted to learn how to make a classic and delicious Vin de Noix, then you’ve come to the right place! This traditional walnut liqueur is beloved in France and known for its aromatic flavors and subtle taste. And today, I’ll be sharing with you my grandma’s special recipe to create this enchanting beverage. To get started making your own Vin de Noix, you’ll need a few key ingredients that make this liqueur truly unique. Green walnuts and walnut leaves take center stage, infusing the alcohol with their distinctive flavors and aromas. These natural elements are what give Vin de Noix its exceptional taste, making it a perfect drink to savor during special occasions or as a delightful digestif. But how exactly do you transform these simple ingredients into a delectable beverage? That’s where I come in. In this video, I’ll guide you through the step-by-step process of creating Vin de Noix using my grandma’s traditional recipe. From picking the freshest green walnuts to preparing the walnut leaves, I’ll show you all the secrets to ensure your homemade liqueur is nothing short of extraordinary. As you follow along with the video, you’ll discover the artistry and craftsmanship behind Vin de Noix. From the careful infusion of the ingredients to the patient waiting as the flavors develop, every step is important in creating a truly remarkable drink. And throughout the process, I’ll share additional tips and insights to help you achieve the best results. Imagine the satisfaction of enjoying a glass of your very own homemade Vin de Noix, crafted with love and expertise. The rich aroma and complex flavors will transport you to the charming countryside of France, where this delightful liqueur has been enjoyed for generations. Whether you choose to savor it on its own or use it to elevate your favorite cocktails, Vin de Noix is sure to impress. So, are you ready to embark on this delightful adventure and create your own Vin de Noix?

Walnut Spirit Read More »

Bruno Albouze Peach Tart Entremet

Peach Tart Entremet

4 Comments / Uncategorized, Tart / By

Introducing the exquisite Peach Tart Entremet! This heavenly creation blends the best of both worlds – a delicate pie base filled with rich almond cream, luscious peach gelée, and a light verbena-infused mousse. Topped with layers of sweet peach slices, this dessert is a true feast for the senses. Join me on a culinary journey as we explore the art of creating this elegant and delectable Peach Tart Entremet.

Peach Tart Entremet Read More »

Tapenade

Leave a Comment / Uncategorized, Free Recipes, How to / By

The sun-drenched hills of Provence seemed to infuse every ingredient with their golden warmth, but nothing captured the essence of the Mediterranean quite like tapenade. This bold, briny spread—a harmonious blend of olives, capers, anchovies, and olive oil—was a testament to the rustic elegance of French cuisine. Served on crusty baguette slices or alongside roasted vegetables, tapenade was more than a condiment—it was a celebration of the land and sea, a taste of the south of France in every bite. Try mine with sun-dried tomatoes!

Tapenade Read More »

4-tier vanilla-almond wedding cake

5 Tier Wedding Cake

Leave a Comment / Uncategorized, Cakes / By

It all starts with a base of flaky sablé breton crust that provide a perfect foundation for the layers to come. Over it, an hazelnut praliné spread that adds a rich and nutty flavor to every bite. As you delve deeper, you’ll discover the intricate layers of this cake, featuring delicate almond-sponge sheets (biscuit joconde) that add a light and fluffy texture to the overall experience. Between each layer, a velvety vanilla mousse awaits, offering a luxurious and creamy contrast to the subtle crunch of the praliné. But the beauty of this cake doesn’t stop there. The entire masterpiece is elegantly wrapped in marzipan creating a smooth and flawless finish that is as visually appealing as it is delicious. Decor au cornet adds a touch of artistry, while the final touch of roses brings a sense of romance and sophistication to this unforgettable creation. Creating a gâteau de mariage is an ambitious but rewarding project. Below is a step-by-step, photo-illustrated guide to help you craft a stunning and structurally sound tiered cake, from start to finish.

5 Tier Wedding Cake Read More »

Stuffed Round Zucchini with Bulgur And Tapenade

Leave a Comment / Uncategorized, Daily summer Recipe, Entrees / By

These perfectly cooked round zucchini are a summer delight—tender yet firm, stuffed with a vibrant bulgur-tapenade and a sweet, herbaceous bell pepper-tomato-basil mixture. Each bite delivers a burst of Mediterranean flavors, with the nutty chew of bulgur, the briny depth of olive tapenade, and the fresh brightness of roasted vegetables.

For an extra layer of richness, try caramelizing them in your pizza oven—the high heat intensifies the natural sweetness of the zucchini while giving the filling a deliciously smoky edge. Whether served as a stunning vegetarian entrée or a standout side dish, these stuffed zucchini are a celebration of summer’s bounty.

Stuffed Round Zucchini with Bulgur And Tapenade Read More »

zucchini-basil gazpacho

Zucchini-Basil Gazpacho

Leave a Comment / Uncategorized, Amuse Bouche, Daily summer Recipe, Free Recipes / By

This Zucchini Gazpacho is the easiest ever and so satisfying—the ideal summer amuse-bouche. Made with the extracted cooked zucchini pulp saved from my latest stuffed zucchini recipes, it’s a brilliant way to reduce waste while creating something fresh and delicious. All you need is a high-powered blender to whip it into a silky, chilled soup, finished with a vibrant drizzle of basil oil. Light, refreshing, and effortlessly elegant, it’s summer in a shot glass!

Zucchini-Basil Gazpacho Read More »

bruno albouze strawberry cake

Strawberry Cake

21 Comments / Uncategorized, Cakes / By

The Fraisier Cake derives its name from the French word fraise, meaning strawberry. It is a quintessential French dessert that features layers of vanilla mousseline cream (often pistachio flavored) and fresh strawberries. The result? A cake that is both visually stunning and irresistibly delicious. In this video, I will be sharing my recipe for a strawberry cake that offers a fantastic compromise between simplicity and elegance. It is by far the easiest version of this classic dessert, yet it never fails to impress. The star of this Fraisier Cake is the vanilla ganache montée, a light and creamy filling that adds a touch of sophistication to every bite. I will also be showing you how to make the perfect madeleine biscuit, which adds a delectable texture to the cake. Inspired by renowned pastry chef Jean-Baptiste Grangé, this Fraisier Cake is a must-try for any dessert enthusiast. Whether you’re a beginner or an experienced baker, this recipe is accessible to all levels of skill.

Strawberry Cake Read More »

Bruno Albouze Grilled Octopus

Grilled Spanish Octopus

4 Comments / Uncategorized, Entrees / By

Let me present you a tantalizing recipe that will take your taste buds on a culinary journey like no other – Grilled Octopus with Spiced Roasted Baby Potatoes and Preserved Lemon Caper Vinaigrette. This dish is a perfect fusion of flavors and textures, showcasing the best of land and sea in harmony. Imagine tender, charred octopus tentacles, grilled to perfection and drizzled with a tangy preserved lemon caper vinaigrette. The spiced roasted baby potatoes add a comforting touch of crispiness, balancing out the dish with their irresistible flavor. Each bite is a symphony of sensations, with the smoky notes from the grill, the zesty kick from the vinaigrette, and the earthy warmth from the potatoes. If you’re looking to elevate your cooking game and impress your guests with a dish that is both visually stunning and incredibly delicious, then this recipe is a must-try. With just a few key ingredients – octopus, baby potatoes, preserved lemon, capers – you can create a masterpiece that will leave everyone at the table in awe. Join me as I guide you through the process of preparing this exquisite dish, sharing my tips and tricks along the way to ensure that your grilled octopus is tender, your potatoes are perfectly seasoned, and your vinaigrette is bursting with flavor.

Grilled Spanish Octopus Read More »

Apricot Dessert Cups

Leave a Comment / Uncategorized, Daily summer Recipe, Desserts, Free Recipes / By

These delicate Apricot Dessert Cups are crafted with my latest apricot entremet recipe, offering a harmonious blend of textures and flavors in every bite. Perfect for to-go treats or elegant pop-up desserts, each cup features a crisp pistachio dacquoise base, layered with pistachio crunch for a delightful contrast. A fragrant rosemary-infused mousse adds an herbal sophistication, while a silky soft apricot jelly crowns the dessert with a bright, fruity finish. Light yet indulgent, these cups are as stunning as they are delicious—ideal for any occasion!

Apricot Dessert Cups Read More »

Bruno Albouze Vacherin Ice Cream Cake

Vacherin Ice Cream Cake

Leave a Comment / Uncategorized, Daily summer Recipe, Ice Cream / By

Indulge in a delightful culinary journey with this iconic Swiss-inspired dessert known as Vacherin. Just hearing the name evokes images of luxurious sweetness and creamy textures, making your taste buds tingle with anticipation. This exquisite treat, featuring a harmonious blend of vanilla ice cream and raspberry sorbet, is not only a feast for the palate but also a visual masterpiece that resembles a decadent cheese wheel. The name “Vacherin,” derived from the French word for cow, pays homage to the rich dairy heritage of the region, adding an authentic touch to this delectable creation. Experience the perfect balance of sweetness and tartness in every spoonful of Vacherin as you explore the artistry behind this beloved French dessert.

Vacherin Ice Cream Cake Read More »

basil oil

Basil Oil

2 Comments / Uncategorized, Free Recipes, How to / By

Bright, aromatic, and vibrantly green, basil oil is the perfect way to elevate your summer dishes. Drizzle it over ripe tomato slices, fresh mozzarella, grilled vegetables, or even a simple bowl of pasta for an instant burst of herbal freshness. Needless to say that frying eggs with basil oil will make your day. Making this stunning oil at home is surprisingly easy—all you need is beaucoup de fresh basil, neutral oil and a blender.

Basil Oil Read More »

Heart Apricot Entremet

Leave a Comment / Uncategorized, Cakes, Desserts / By

This Heart Apricot Entremet is the ultimate harmony of texture and flavor, crafted to celebrate love on Valentine’s Day. At its foundation lies a delicate pistachio dacquoise—airy, nutty, and reminiscent of a perfect macaron shell. Above it, a layer of pistachio crunch adds a satisfying bite, its toasted richness contrasting beautifully with the tender apricot jelly that dissolves like a whisper on the tongue. Encasing it all is a cloud-like rosemary-vanilla mousse, its subtle herbal sweetness weaving through the bright, sun-kissed notes of apricot. Each bite is a dance of contrasts—crisp and creamy, fruity and floral—a dessert as enchanting as the day it honors.

Heart Apricot Entremet Read More »

monkfish stew

Fish Stew with Aioli

Leave a Comment / Uncategorized, Daily summer Recipe, Entrees / By

Welcome to a tantalizing culinary journey with the exquisite Bourride recipe! Originating from the sunny regions of Provence and Languedoc, Bourride is a flavorful stew featuring a delightful blend of fresh fish or seafood and creamy aioli. This dish is a close relative to the famous Marseille bouillabaisse, offering a unique taste of the Mediterranean coast. Bourride comes in various versions, with the renowned Sétoise Bourride standing out, typically prepared with succulent monkfish as the star ingredient. This dish allows for a harmonious marriage of flavors, where the tender fish and vibrant vegetables come together in a symphony of taste and texture. When it comes to serving Bourride, the options are plentiful. Whether paired with fluffy rice, golden potatoes, campagne bread, each bite promises a culinary adventure that will transport you to the sun-kissed shores of the South of France. Get ready to elevate your dining experience with this elegant and comforting dish that celebrates the bounty of the sea and the vibrant produce of the Mediterranean.

Fish Stew with Aioli Read More »

Pistachio Dacquoise

Leave a Comment / Uncategorized, Cakes, Free Recipes, How to / By

Pistachio dacquoise is a delicious variation of the classic almond dacquoise, offering a nutty, slightly sweet, and vibrant green hue to desserts. Like its almond counterpart, it’s made with whipped egg whites, and a ”tant pour tant” mixture of powdered sugar, ground almonds and pistachios, resulting in a light, crisp, and chewy texture that’s perfect for layered cakes, and entremet such as the cherry and apricot entremet. Crisp on the outside, slightly chewy inside, dacquoise biscuit is more forgiving than macarons since it doesn’t require macaronage or perfect feet.

Pistachio Dacquoise Read More »

Copyright © 2025 Bruno Albouze | by Wiformup

Legal terms and conditions

Scroll to Top