Apple Turnovers Recipe – Bruno Albouze – THE REAL DEAL

author Bruno Albouze   2 year ago

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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: 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: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

Tarte Tropézienne Recipe – Bruno Albouze – THE REAL DEAL

Learn how to make this extraordinary French classic: La Tarte Tropézienne that was created in 1955 in Saint Tropez in Southeastern France. To get the full recipe go to 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!» Facebook Twiter Instagram Pinterest KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25" Pastry bowls Cuisinart food processor Hamilton beach mixer Wire cooling rack Vollrath whisk John Boos cutting board Rolling pin Silpat / Silicon Velesco Mat Pro Portable Electronic Balance Serves 8/10. Brioche 10 ounces (300g) brioche dough* *To make your own brioche dough go to Breakfast & Brunch page. Brioche dough can also be ordered from your local baker. In floured work surface, first gather sides of the brioche dough toward the center to form thus a round shape. Remove flour, flip dough and form a tight ball. Let rest for 15 minutes; covered. Dust some flour back on the work surface and dough. Flatten brioche a bit using a rolling pin, cover and let rest for 15 minutes to relax. (Refrigerate dough if it is too warm). Roll out dough into desired diameter and place in greased 9’’ or 10’’ (23/25cm) pan. Cover with a greased plastic wrap or a wet kitchen towel. Let proof in a 90ºF (30ºC) area for about 2:30 or until it has tripled in size. With a pastry brush, gently paint the surface of the brioche with the egg wash and dot with the streusel cubes. Bake at 350ºF (180ºC) for about 18 min. Remove brioche from the oven and let sit 10 min. Then, transfer onto a cooling rack. Chill an hour or more before slicing it lengthwise. Note that brioche should never be overbaked or its texture and flavor will suffer. Egg wash: 1 eggs beaten with a pinch of salt. Streusel 1 ounce (30g) salted butter*, cold and cubed 1 ounce (30g) granulated sugar 1 ounce (30g) pastry or all-purpose flour *If using unsalted butter, add a pinch of salt. Method In a food processor, blend all ingredients until just combined. Flatten dough between 2 parchment papper into 1/4’’ (6mm) thick slab and freeze. Once frozen, cut into cubes. Keep frozen. Mediterranean Syrup 0.6 cup (160ml) water 1/3 cup (80g) sugar 1 tsp (5ml) vanilla extract or seeds from one vanilla bean 1 Tbsp (15ml) orange blossom water or 1 tsp (5ml) orange extract 1 ea. orange zest 1 Tbsp (15ml) Kirsh (optional) Method Heat up all ingredrients together until sugar is dissolved; no need to boil. Keep syrup at room temperature.

Croissant - Taste of Paris - Bruno Albouze - THE REAL DEAL

Chef Bruno: THE REAL DEAL Cooking show. Find your favorite recipes: http// Website Facebook Twiter Instagram Pinterest

Turkish Puff Pogaca Pastry with Feta Cheese Recipe

This recipe is a classic from Turkish cuisine! Pogaca pastry with feta cheese filling! It is so delicious and so fluffy! Make sure your feta cheese is low on fat otherwıse the cheese might melt and leak out to the tray. You will be surprised to learn how easy is it to make Turkish Pogaca pastry! If you like this recipe, go to our web site you will find so many similar recipes to that one. Also adding baking powder and yeast makes this pastry incredibly puffy! A great choice for a quick breakfast! If you don’t prefer feta cheese in those kind of pastries, you can bake them plain or with sausages or spinach, or whatever you feel like! Let us know what you think about this recipe, if you have any questions let us know by leaving a comment! Melt your sugar in warm milk In a large bowl, mix eggs and Greek yogurt Add vegetable oil, salt and vinegar and start whisking Add water Add flour Add baking powder add the yeast you melted in water and start kneading gently Cover it up and let it rise for around an hour We’ll roll the dough in 4 pieces, and between we’ll brush a mixture now we’ll prepare Our mixture is room temperature butter with vegetable oil Fill each one with a mixture of feta cheese and chopped parsley Transfer all on a baking tray and bursh some egg yolk on tops. Let the dough rise for another 15 mins On 200C (390F) pre-heated oven, bake for 25 to 30 mins Ingredients for Turkish Puff Pastry in Cake Tray Recipe 1/2 cup milk (warm) 1/2 cup water (warm) 1/2 tbs yeast 1/2 tbs baking powder 1 tbs vinegar 2 tbs yogurt 1/2 tbs sugar 1/2 tbs salt 1 egg 3 tbs vegetable oil 6 cups flour For the mixture to brush between layers: 1/2 stick butter 1/4 vegetable oil For filling: Feta Cheese Finely chopped parsley For top: 1 egg yolk

Jaffa Cakes (Upgraded Recipe) – Bruno Albouze – THE REAL DEAL

Jaffa Cakes are originaly biscuit-sized cakes introduced in the UK in 1927; we all remember them!.. This interpretation of Jaffa cake will transport you to another planet.. Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". Facebook Twiter Instagram Pinterest KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" Magic Mill Mixer Ankarsrum Pastry bowls John Boos cutting board Silicone Velesco Mat 15 x 21 inch Baking Tray Hamilton beach mixer Cuisinart food processor Jaffa Cakes Recipe Makes 12 Individual Cakes. Use pastry rings no larger than 3.25-inch (8.5cm) diameter. For chocolate mousse dome use a half sphere silicone molds but not larger than 3-inch (8cm) diameter. Every component of this recipe can be made days ahead; refrigerated up to 5 days or frozen for weeks for the chocolate mousse and mirror glaze. Orange marmalade or preserve or jam: 1 Tbsp (20g) jam per serving. Milk chocolate shavings Gold leaves Orange zest. Chocolate Sugar Dough 8 Tbsp (120g) butter, room temp 0.7 cup (90g) powdered sugar 2 Tbsp (25g) cocoa powder 1 tsp (2g) salt 1/3 cup (30g) almond meal 1 ea. (50g) egg 1.5 cups (210g) all-purpose flour. Method In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add the egg. Add flour in 2 times and give a few pulses unitl just combined. Wrap up and chill completely. Flour work surface and pastry lightly and work the dough to soften; it should remain cool but flexible enough to be rolled out into a 3mm (less than 1/4-inch) thick sheet. Cut out 12 x 4.8-inch (12cm) diameter disks and refrigerate 30 min to rest. Grease pastry rings generously with butter. Place a chilled disk of pastry between your hands to gently soften and place it onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not stretch out the dough or it will break. Dust your thumbs with flour to prevent sticking. Rotate the ring as you go, and lift it occasionally making each tart shell flat and even. Chill tarts and let rest an hour. Use a pairing knife to cut any extra dough along the edge; horizontally. Prick each shell 3 times with a bamboo skewer. See more

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!»

Hamilton beach mixer
Waring Blender
John Boos cutting board
Pro Portable Electronic Balance
Pastry bowls
Vollrath whisk
Global Knife 18 inch (30cm)
Wire cooling rack
Silpat / Silicon Mat

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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