Apple Turnovers Recipe – Bruno Albouze – THE REAL DEAL

author Bruno Albouze   3 year ago
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apple turnover tutorial

Parmesan Potato Stacks Recipe

This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/parmesan-potato-stacks Ingredients Makes about 4-6 servings 3 tbsp (45g) butter, melted 2 tbsp (25g) Parmesan cheese 1 tsp (3g) garlic powder 1 tsp thyme leaves salt and freshly ground black pepper 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick) 1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline. 2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly. 3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. 4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour. 5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme. Background Music: http://www.audionetwork.com/browse/m/track/tiger-balm_35158?category=23213 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

Paris-Brest Gâteau Recipe – Bruno Albouze – THE REAL DEAL

Learn how to make a French classic gâteau: Le Paris-Brest. This delicious hazelnut praliné based cake was created in 1910 by pastry chef Louis Durand for the famous bicycle race between Paris and Brest. Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Hamilton beach mixer http://goo.gl/4VtCSl Cuisinart food processor http://goo.gl/n3EKcH John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Pastry bowls http://goo.gl/pTTBc7 Vollrath whisk http://goo.gl/6RZIJC Global Knife 18 inch (30cm) http://goo.gl/wrWIhC Wire cooling rack http://goo.gl/V3BzHp Silpat / Silicon Mat http://goo.gl/HBiPFS http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Paris Brest Gâteau Recipe. Yield 2 Wheels 8 Servings each or 16 Individual Paris-Brest Cakes. For the history, the Paris Brest cake was created in 1910 by pastry chef Louis Durand, upon request from the organiser of a bicycle race between Paris and Brest. The cake has a large ring shape resembling bicycle wheels. This race began in 1891 and it's the oldest cycling event still being run. Praliné Recipe / Hazelnut Paste 4 ounces (120g) almonds 2.7 ounces (80g) hazelnuts A pinch of salt 7 ounces (210g) powdered sugar, granulated or pearl sugar. Method Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. Meanwhile make caramel a sec (dry caramel). In a hot saucepan add sugar over medium high heat and cook until it turns brown but not dark brown. Then, add the remaining sugar and cook until melted and brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some to be crushed for stuffing). While the food processor is running, throw in the caramelized nuts pieces and blend for 5 minutes or until it turns into paste. Save 8 ounces (250g) for the praliné mousseline and refrigerate praliné leftover for months for later use.

Recette des Chaussons aux Pommes

● Aujourd’hui je vous propose la recette des fameux chaussons aux pommes avec compote de pommes et pâte feuilletée maison, un pur délice ! ● Ingrédients pour la recette (pour environ 10 chaussons) : 1 pâte feuilletée maison (la recette sur ma chaîne : https://www.youtube.com/watch?v=Jnv557MuUGM) 4 pommes + 3 pommes 50ml d’eau 25g de beurre 55g de sucre de canne complet 1 gousse de vanille ((Vanille de Papouasie - Vanilles et épices David Vanille : https://www.davidvanille.com/gousses-de-vanille/97-gousses-vanille-de-papouasie-nouvelle-guinee.html#/152-poids-2_gousses ) + 1 œuf pour la dorure ● Le sirop pour faire briller les chaussons : 50g d'eau 50g de sucre ● Je vous souhaite un bon appétit ! ● Si vous souhaitez suivre mes vidéos n’hésitez pas à vous abonner à ma chaîne, c’est gratuit ! ● Retrouvez-moi le mardi et le vendredi pour une nouvelle recette ! ● Mes réseaux sociaux : Facebook : https://fr-fr.facebook.com/justincookingrecettes/ Instagram : https://www.instagram.com/justincooking/ ● A bientôt ! ♡

Pain aux Raisins / No Mixer – Bruno Albouze – THE REAL DEAL

Pain aux raisins is a very delicate and beautiful raisin infused viennoiserie filled with pastry cream. In France, it is typically a variant of the croissant or pain au chocolat. You’ll only find these treats in some of the world’s finest room service… Now, you can make it! Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Hamilton beach mixer http://goo.gl/4VtCSl John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Pastry bowls http://goo.gl/pTTBc7 Vollrath whisk http://goo.gl/6RZIJC Global Knife 18 inch (30cm) http://goo.gl/wrWIhC Silpat / Silicon Mat http://goo.gl/0frtkM Infrared thermometer http://goo.gl/JoCtYw http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Pain Aux Raisins / 2 ways Recipe. Yields ≈ 20 / 3 ounces/90g each. Make a day ahead. 8 ounces (250g) mixed raisins, soaked in water overnight. Croissant Dough 1 cup (250ml) water at 82ºF (28ºC) 2 packets (14g) RapidRise yeast, instant yeast or (30g) fresh yeast 1 Tbsp (10g) granulated sugar 1.7 cups (250g) unbleached all-purpose flour 1.7 cups (250g) unbleached bread flour 2.7 tsp (12g) salt 1/4 cup (40g) granulated sugar 6.5 Tbsp (100g) unsalted butter, at room temp. Butter Slab for Tourage (folding and turning process) 16.5 Tbsp (250g) European-Style unsalted butter at room temp. Pastry Cream / Crème Pâtissière 1.2 cups (300ml) whole milk 1/2 Tbsp (7.5ml) vanilla extra or paste 1/4 cup (50g) granulated sugar 3 ea. (60g) egg yolks 2 Tbsp (25g) corn starch or potato starch 2 Tbsp (30g) butter...

Learn how to make the true apple turnovers (Chaussons aux Pommes) using inverted puff pastry and an incomparable apple filling made with a mixture of golden delicious compote and chunky vanilla granny smith!

Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»

KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Hamilton beach mixer http://goo.gl/4VtCSl
Waring Blender http://goo.gl/8tLNWO
John Boos cutting board http://goo.gl/Kw9Zfc
Pro Portable Electronic Balance http://goo.gl/DYweuq
Pastry bowls http://goo.gl/pTTBc7
Vollrath whisk http://goo.gl/6RZIJC
Global Knife 18 inch (30cm) http://goo.gl/wrWIhC
Wire cooling rack http://goo.gl/V3BzHp
Silpat / Silicon Mat http://goo.gl/0frtkM

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Twiter https://www.twitter.com/BrunoAlbouze
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Pinterest https://www.pinterest.com/brunoalbouze

Apple Turnovers Recipe
Traditional puff pastry requires enclosing butter in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF (21ºC). Puff pastry freezes very well. Making your own is definitely something worth mastering. The best way to handle it is to make beurre manié and dough on day1. The foldings on day2 and the chaussons and filling on day3.

Inverted Puff Pastry
Makes ≈ 16 Servings.

Beurre manié
0.9 lb. (400g) unsalted European style butter* softened
1.1 cups (175g) all-purpose flour.

*European style butter (EB) has more fat, less water. It contains 84 to 86% fat content and it really makes a difference in laminated doughs such as puff pastry. It makes things flakier and tastier.

Dough / Détrempe
0.6 cup (150ml) cold water
1 tsp (5ml) white vinegar (optional but it prevents dough discoloration)
1 Tbsp (15g) salt
1 stick (110g) unsalted butter, melted but at room temp
1.2 cups (175g) all-purpose flour
1.2 cups (175g) bread flour.

Compote /Applesauce
6 ea. /1lb. (450g) Golden Delicious apples, preferably organic and washed
1 tsp (5ml) vanilla extract or paste
1/4 cup (60ml) water

Chunky Apples
0.8 lb. (350g) Granny Smith apples, preferably organic and washed
1 Tbsp (15g) unsalted butter
1/3 cup (60g) brown or granulated sugar.

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