10 Classic French Favorite Recipes Vol.

1
Dear friend,
I have decided to make this free eBook because I wanted my readers to have a collec:on of classic 10 French Recipes for When You’re Feeling
Fancy. And inside, you will find all of my most awe-inspiring recipes, which means your friends’ jaws will drop when you walk out of the
kitchen carrying a plate full of my Ratatouille garnished like Remi did it in the animated movie… It’s so picture-perfect that it’s goJen
10 million views, and it’s my most popular recipe on the channel.
The recipes in this eBook will seem complex on the plate, but they’re actually really simple to make, if you know your way around the kitchen.
While your friends are wondering how you made my gorgeous Vacherin Ice Cream Cake, you will be giggling inside, because you know how
simple it was to make. Then you have the Chocolate Pecan Caramel Cookies which are more like a plate full of desert than a cookie. And just
like the Vacherin Cake, it will have the WOW-factor without the unnecessary complexity. Which means, if you know the basics, then you can
make any of these recipes without a problem. Complete beginners might have some trouble with the recipes, but any intermediate chef will
have no problem making them.
And don’t even get me started on the Croissant Recipe that got a breakfast award in Paris, while I was working under Chef Alain Ducasse, at
the Plaza Athénée. And interes:ngly enough, Chef Ducasse had 17 Michelin Stars, that’s more than 99.9% of the any other chef in the world.
What do you recon your friends will say to a recipe that sa:sfied even the pickiest of all chefs in the world?! These are just 3 of the recipes that
you will find inside the “10 French Recipes for When You’re Feeling Fancy!” Just keep on reading to see them all. And if you make one, post it
on your insta story with the hashtag #Brunosebook and I’ll make sure to feature it on my fan page.

© Bruno Albouze. All rights reserved

Ratatouille Casserole
Ratatouille Casserole
The word ratatouille derives from the Occitan ratatolha, and is related to the French expressive forms of the verb
touiller, meaning “to stir up”. Ratatouille is a popular French Provençal summer vegetable stew, originating in Nice.
Prepared with a mixture of tomatoes, zucchini, bell peppers, eggplant, onions, garlic and herbs such as basil, and
herbes de Provence. In the movie Ratatouille, to create the food animation used in the film the crew consulted
chefs from both France and the United States (Thomas Keller). Turns out to be an upscale ratatouille Confit byaldi
version. This Michelin starred restaurant ratatouille version is without any doubt one of the best vegetable dish.
For those who are visual-types and need an in-depth video explanation on how to make a Michelin Starred Rata-
Duration: 110 mins Difficulity: Beginner touille, I’ve made a Premium Recipe. To learn more about this, go to the bottom of the page and read the section
titled, “Before you close this book,” I am telling you this because many of you have asked me how to prevent the Ra-
tatouille from sticking to the bottom of the pan when cooking, and inside the Premium Ratatouille Recipe there’s
an in-depth explanation.

Veggies Mixture 1. Veggie Mixture / Piperade

• 400g Onions (1), chopped Roast bell peppers and jalapeño over the flame or in a preheated 425ºF/220ºC oven for 40 minutes. Just for
• 200g Carrots (2), chopped info, grilling vegetables and fruits does not create carcinogens. Charred skin should be removed though.
• 150g Celery ribs (1), chopped Once you’ve roasted your peppers, place them in a freezer bag or pastry bowl covered with plastic wrap
• 380 Bell pepper (2), charred and leave to steam for 15 minutes. Peel peppers with paper towels, remove stems, membranes and seeds.
• 150g Poblano pepper (1), charred Chopped peppers and set aside. Meanwhile chop onion, celery, carrots and minced garlic. Heat up a large
• 20g Jalapeño (Optional), charred skillet, add butter and olive oil and sauté the mirepoix: onion, celery and carrots for 10 minutes on medium
• 850g Roma tomatoes, or can high heat. Add garlic and the chopped peppers, tomatoes, thyme bouquet, herb de Provence, and season
• 30g Butter with salt and pepper to taste. Cook the mixture for 20 minutes, discard thyme bouquet. Gently puree the
• 30g Olive oil ratatouille mixture in a food processor with thebasil; pour back into the skillet and cook until most of the
• 30g Garlic, minced moisture is gone
• 2g Herbes de Provence
• 3g Fresh thyme 2. Vegetable Tian
• 10g Fresh basil Meanwhile, slice zucchinis, yellow squashes, eggplants and tomatoes into 1/16’’/1.5mm rounds. Arrange a
Veggies Mixture strip of alternating slices of tomato, yellow squash, zucchini and eggplant. Season with salt and pepper
• 600 g Yellow squashes drizzle over the olive oil garlic and thyme seasoning.
• 600 g Zucchini Add more crushed garlic cloves all over the dish as well as fresh thyme if desired.
• 400 g Japanese eggplant
• 500 g Roma tomatoes 3. Baking
Position rack in the middle of oven. Preheat oven to 300°F/150ºC. Tent ratatouille with aluminum foil, or
Seasoning put a lid on. Bake slowly for 2 1/2 hours. Remove foil and cook for 45 minutes more at 375ºF/190ºC. Bon
• 30 g Extra virgin olive oil appétit!
• 15 g Garlic.minced
• 5 g Thyme
• 3 g Salt
• 2 g Pepper
Steak Au Poivre
Steak Au Poivre
Steak Au Poivre is among any great French bistro’s 10 best dishes. Filet mignon is normally the best choice for a green
peppercorn sauce (as I demonstrated in my Tournedos Steak recipe). But for this recipe, I wanted to try another cut
of meat and found that ribeye works very well.

One final note. Green peppercorns are the same berries as black peppercorn, just harvested while unripe and still
green. Their flavor is fresh and bright and wonderful in a dish like this. If you are using dry green peppercorns, it is
Duration: 45 mins Difficulity: Intermediate best that they are brined in brandy overnight.

Veggies Mixture 1. Green Peppercorn Sauce / Sauce Au Poivre

• 800 g Bone-in ribeye steak (2) In a saucepan or skillet, sweat shallots with olive oil first for about 4 min on medium heat. Add garlic and
1.5’’/4cm thick Or filet mignon / cook until fragrant and they lose their color. Add green peppercorns and
hanger steak... cook for a minute or so. Crack some of the peppercorns with a large spoon. Add Cognac, bringing it to a
• 30 g Fleur de sel / Celtic salt boil and flambé. When the flame extinguishes, add stock, herbs and mustard
• 10 g Grape seed oil and reduce by half. Add cream and reduce again by half, or until the sauce comes out creamy but not too
• 40 g Garlic cloves (4), crushed thick or runny. Season with salt to taste. Keep warm.
• 10 g Thyme / rosemary sprigs, bay Before serving, add rendered any meat juices and swirl in the butter. This will give the sauce a silky, shiny
leaf... character. Green peppercorn sauce can be made in advance and kept refrigerated. Reheat the sauce
• 50 g Butter Add more butter if slowly before serving adding some stock if becomes too thick.
necessary

2. Steak
Green Peppercorn Sauce Rub meat with salt first, and leave it out for about an hour. Heat a large skillet and drizzle a good amount
• 15 g Butter of a high smoke point neutral oil such as grape seed, or peanut oil. Avoid olive oil, or butter unless butter
• 70 g Shallots, minced is clarified.
• 5 g Garlic, minced For medium-rare (132ºF/55ºC) steak: sear the first ribeye side on high heat for 5 minutes.
• 15 g Green peppercorns Brined or Flip steak and sear the other side for 3 minutes. Then lower the heat, add butter, crushed garlic and
dry* herbs. Avoid throwing in butter too early or it will burn. Baste meat and finish cooking for 2 more minutes.
• 100 g Cognac, or brandy Transfer meat on wire rack and loosely tent with aluminum foil.
• 250 g StockChicken, or beef, or veal Let rest for about 5 min, or a bit more before cutting. Save garlic for the asparagus. Save rendered meat
• 20 g French mustard juice for the green peppercorn sauce as a last touch up.
• 180 g Heavy cream
• 20 g Butter 2. Glazed Green Asparagus
• 50 g Rendered juice from the meat In large skillet, sear green asparagus for a couple of minutes with a drizzle of olive oil, crushed garlic from
the seared ribeye, herbs and salt. Add chicken stock, cover and finish cooking on low for about 8 minutes
Glazed Green Asparagus or until tender. Meanwhile, sear gratin Savoyard portions in each side and keep warm until serving.
• 300 g Green asparagus (Bottom
trimmed) 2. Plating
• 10 g Olive oil Arrange sliced meat on hot plates along with asparagus and gratin savoyard. Cover meat with green
• 2 g Garlic clove, crushed (Garlic peppercorn sauce. Enjoy!
used for searing meat can be
reused)
• 100 g Chicken stock
Beef Bourguignon
Beef Bourguignon
Beef bourguignon or bœuf bourguignon, also known as beef Burgundy, and bœuf à la Bourguignonne, is a beef stew
that is braised in red wine, red Burgundy is often used, and beef stock, carrots, onions, garlic, and a bouquet garni,
and garnished with pearl onions, mushrooms, and bacon.

Duration: 80 mins Difficulity: Intermediate

Beef Marinade 1. Beef Marinade

• 3000g Beef chuck, or short ribs, cut
*Bouquet garni: A couple of bay leaves, thyme sprigs and parsley stems. When using wine in marinade, if
into 3oz/90g portions
alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the wine and condiments. Cook
• 300g Bone marrow / oxtail
off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade
• 70g Shallots, chopped
and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard veggies.
• 500g Onions, chopped
• 30g Garlic cloves, crushed
2. Searing Meat
• 1500g Pinot noir
• 30g Olive oil In a large and hot sautoir, drizzle some grape seed oil, add salt (it creates a nonstick effect). Sear meat and

• 5g Bouquet garni* oxtail on both sides on high heat; do not overcrowd – make 3 or 4 batches. Season each time with some
salt but no pepper yet.
Stew
• 1200g Wine from the marinade 3. Stew
• 3300g Marinated beef stew
Blanch pearl onions for a minute and cool in ice water; peel. For the leek, make a slit and insert a couple
• 15g Grape seed oil, or clarified
of thyme sprigs, a bay leaf and 2 parsley stems; tie up with butcher twine.Transfer seared meat in a large
butter
Dutch oven or pot and sprinkle flour over (singer). In the same sautoir, cook tomato paste for a few minutes
• 100g Tomate paste
and deglaze with wine from the marinade and add to the pot along with the boiling stock. Add bouquet
• 75g Flour (leek); bring to boil then lower to a light simmer for 2.5 hours; covered. Meanwhile, cook pork belly on
• 1500g Beef stock, or veal stock, or medium heat until brown. Drain and save fat. In a hot frying pan, saute pearl onions with a drizzle of pork
beef flavor demi (2 pouches + water) fat for 5 min. Transfer to a bowl. In the same pan, saute mushrooms on high heat for about 8 min. Put
• 450 g Uncured pancetta, cut into back in pearl onions and bacon; reserve. After 2.5 hours, add the mushroom-onion-bacon to the pot and
1’’/2.5cm cubes cook for an additional 30 minutes. Beef bourguignon should cook very slowly for about 3 hours. Toward
• 450 g Button mushroom, cleaned, the end, remove the lid and skim off impurities and excess fat. Remove and squeeze off the bouquet
bottom trimmed and cut in 2 or 4 (leek). Keep stew warm and readjust seasoning if necessary. Beef bourguignon can be refrigerated for up
• 250 g Pearl onions to 4 days or for 2 weeks vacuum-sealed.
• 250 g Leek, cleaned & green part
trimmed
4. Plating
Serve beef bourguignon with 2.5 portions of meat per serving, 1 or 2 potatoes rubbed in olive oil and
Vegetables
• 1300 g Large carrots, peeled and cut parsley, carrots, fennel and sauce. Bon appétit!

into 2’’/5cm chunks

• 5 g Garlic cloves, crushed
• 2 g Fresh thyme
• 450 g Fennel, washed, trimmed &
halved
• 950 g Yukon gold potatoes
• 20 g Italian parsley leaves, cleaned &
chopped
Vanilla Crème Brûlée
Vanilla Crème Brûlée
The earliest known recipe for crème brûlée appears in François Massialot’s 1691 cookbook. Crème brûlée also known
as burned cream, is similar to crema Catalana, is a dessert consisting of a rich custard base topped with a thin layer
crust of caramelized sugar. Crème brûlée mixture can be made ahead and kept refrigerated. Stir up before using. To
cook your crème brûlée, pretty much any ramekins would do the job. Though, for awesome and consistent results,
use porcelaine dishes or the traditional Catalan clay dish 5 1/4’’ x 1’’ (13.33 x 2.5cm). Capacity 6 oz/180g.
Duration: 25 mins Difficulity: Beginner

• 450 g Heavy cream 1. Custard

• 80 g Milk
Bring to a simmer, heavy cream with milk, vanilla and 30g sugar. Turn heat off, cover and let infuse for
• 30 g Sugar
about 20 min. Meanwhile, beat yolks with 80g remaining sugar. Pour the hot vanilla infused cream in
• 5 g Vanilla (1 bean)
yolks mixture; mix well. Sieve and fill up ramekins placed onto a baking tray. Use a blowtorch to eliminate
• 100 g Egg yolks (5)
small bubbles that have formed on the surface of the custard.
• 90 g Sugar

2. Baking
Bring to a boil about 2.5 qt/2000g water. Preheat oven to 325ºF/160ºC. Set temperature to 300ºF/150ºC if
using a convection oven. Place tray inside the oven first, and carefully pour boiling water to come halfway
up the sides of the ramekins. Bake for 35 minutes or until set.

Transfer molds onto your work surface lined with a couple of paper towels. Let cool and refrigerate custard
overnight. Crème brûlée can be stored for up to 3 days. Do not freeze.

When ready to serve, gently pat dry surface of the crème brûlée to remove excess moisture. Top with 15g
sugar (2 teaspoons) and blow torch to caramelize. Garnish with seasonal fruits and dried vanilla pods.
Enjoy!
Vacherin Ice Cream Cake
Vacherin Ice Cream Cake
Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache.

Similarly, the word is used for a famous French frozen meringue dessert. It’s made of vanilla ice cream and raspberry
sorbet and resembles a cheese wheel.

Duration: 120 mins Difficulity: Intermediate

French Meringue 1. French Meringue

• 120g Egg whites (4), at rom Beat egg whites along with cream of tartar, and one-third of the white sugar on medium speed. Keep it
temp on foamy stage – When ready, increase speed to high, add remaining sugar gradually and beat to firm
• 2g Cream of tartar, or lemon peaks. Then, fold in powdered sugar. Pipe out 2 disks of meringue and make drops for decoration.
juice
• 120g White sugar 2. Baking
• 120g Powdered sugar, sifted Bake meringue on low in a 200F/90ºC oven for 2:30 hours. Drop temp to 190ºF/80ºC if using a fan oven.
Turn oven off, and leave it to dry all night. Store meringue for weeks in a sealed container.
Vanilla Ice Cream
• 500g Whole milk
3. Vanilla Ice Cream / Crème Anglaise
• 180g Sugar
Soak gelatin in cold water to soften and drain. In a saucepan, warm up together milk, vanilla, sugar and
• 30g Corn syrup, or glucose
salt on low heat. Add dry milk and blend using an immersion blender.
• 30g Dry milk
• 8g Vanilla paste, or a bean When mixture reaches 113ºF/45ºC, add egg yolks and blend. Cook to 185ºF/85ºC stirring constantly. Do

• 2g Salt not boil. Remove custard from the heat, mix in gelatin along with the chilled heavy cream – refrigerate

• 100g Egg yolks (5) overnight for maturation. Process in your ice cream maker according to manufacture instructions. It
should run for about 25 minutes. Transfer ice cream in another frozen container if desired. Freeze an hour
• 4g Gelatin sheets prior making quenelles. Now, ice cream is at its best. Enjoy!
• 300 g Heavy cream
4. Raspberry Sorbet
Raspberry Sorbet
*Gelatin is a good alternative for sorbet stabilizer; it prevents from ice crystals to form upon frozen. Soak
• 250 g Water
gelatin in cold water to soften, and drain. Bring a boil, water, sugar, corn syrup.
• 200 g Sugar
Remove from the heat, stir in gelatin; let cool. Add fruits, lemon juice; blend well and refrigerate overnight.
• 50 g Corn syrup, or glucose
Process in an ice cream maker according to the manufacturer’s recommendations. It should take about
• 6 g Gelatin sheets
25 minutes.
• 450 g Raspberries
• 150 g Strawberries
5. Montage 1
• 15 g Lemon juice
Cut out meringue using the cake ring; do not remove the meringue once in. Line cake ring with plastic
acetate, or a strip of parchment paper (gently grease ring with oil if using parchment). Acetate, or
Chantilly
parchment easy ring removal. Prior filling it up, make sure the ice cream is soft enough – otherwise place
• 200 g Mascarpone
in the refrigerator to soften, and work it out with a spatula every so often. Fill up cake ring. Do likewise
• 400 g Heavy cream
with the raspberry sorbet, Freeze overnight.
• 10 g Vanilla paste
• 30 g Powdered sugar
6. Chantilly
Topping Chill mixing bowl with all ingredients for an hour. Whip to medium peaks.
• 150 g Raspberries
• 100 g Strawberries
Lemon Cake
Lemon Cake
Yields 2 standard size loaf pan, or one 20-inch/50cm long terrine pate mold. To find a non-stick pate mold with
removable bottom click here Grease and line pan with parchment paper.

Duration: 45 mins Difficulity: Beginner

Batter 1. Batter
• 490g Pastry flour
*Pastry flour can be subbed for 450g all-purpose flour and 40g corn starch. Sift flour with baking powder;
• 25g Baking powder
set aside. With the whisk attachment, beat eggs with sugar and salt until fluffy on high. Lower the speed
• 550g Eggs (11)
and throw in sour cream, melted butter, zests, limoncello and flour. Mix to combine. Some poppy seeds
• 450g Sugar
can be added to the batter if desired. Fill greased cake pan two-thirds full, leaving enough room for the
• 5g Salt
cake to expand and rise as it bakes. Resting cake batter in the refrigerator improves texture. If using a
• 225g Sour cream
non-stick pate terrine mold with removable bottom; the mold must be sealed with a couple of layers of
• 150g Butter, melted
greased parchment papers.
• 15g Lemon zest
• 200g Limoncello, or lemon juice Or
2. Syrup
50/50
Bring to boil and set aside. Use warm.

Syrup
3. Frosting
• 200g Water
Beat all ingredients until stiff peaks. Make right before using or re-whip if made in advance. It can be
• 150g Sugar
store for quite awhile in the refrigerator.
• 60g Lemon juice
Frosting 4. Baking
• 60 g Egg white
The use of a pizza stone is recommended. Click here Bake at 350ºF for 50 to 55 min or until the blade of
• 300 g Powdered sugar
a knife comes out clean. Let rest cake for 10 min. Prick cake with a bamboo skewer and pour over syrup
• 50 g Lemon juice
in a few times. Let sit 20 min and carefully unmold on plater that matches the size of the cake. Pipe out
frosting into desired finish. Top with lime and lemon zest and chill to set. Lemon cake can be refrigerated
for a few days or kept frozen for weeks. Enjoy!
Chocolate Pecan Caramel Cookies
Chocolate Pecan Caramel Cookies

Duration: 55 mins Difficulity: Beginner

Cookie Dough 1. Cookie Dough

• 90g Butter, room temp
*To make hazelnut butter, toast hazelnut and turn into paste using a food processing. Cream butter,
• 60g Cream cheese, room temp
cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with
• 6g Fleur de sel, or kosher salt
baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7 ounces/50g portions and chill.
• 50g Hazelnut butter*
Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.
• 150g Raw sugar
• 40g Brown sugar
2. Salted Chocolate Caramel
• 40g White sugar
Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar
• 50g Egg (1)
and corn syrup. Turn heat off and carefully pour hot liquid in the caramel whisking constantly, mix in
• 320g All-purpose fl our
chocolate and cool to 160ºF/70ºC. Add butter and blend. Use at room temperature or chill for later use; it
• 6g Baking soda
can be kept refrigerated for weeks.
• 80g hazelnuts, toasted and crushed

Salted Chocolate Caramel

3. Pecan Praliné
• 60g Heavy cream Cook sugar and water to 244ºF/118ºC or for 5 min. Throw in pecans and salt and stir constantly on medium
• 30 g Milk high heat. Soon the sugar is going to crystalized – continue stirring for 15 minutes or until the nuts are
completely caramelized. Cool onto a silicone mat. Use 40% of the caramelized pecans for the praline
• 20 g Corn syrup spread and save remaining for the topping. If you think that this part is a little difficult, there’s some good
• 5 g Vanilla news. Even though the Pecan Praliné can be a little scary to make, with the right equipment, the right
• 2 g Salt tools and the right method, everything is doable. All of these details are outlined in the Premium Recipe
• 25 g Dark chocolate for the “Chocolate Pecan Caramel Cookies”. It has an explainer video that will teach you in-depth how to
Caramel make the Pecan Praliné like those French Chefs you see on TV. Where can you find this Premium Recipe?
• 30 g Sugar Just scroll down to the las page of this eBook and you’ll find everything you need… plus a little BONUS.
• 15 g Corn syrup
• 15 g Butter
4. Baking
Pecan Praliné Preheat oven to 350ºF/180ºC. Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake

• 300 g Toasted pecans, roughly one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for 12

chopped min (10 min if using convection oven). Remove prebaked cookies from the oven and fill each cookie with

• 150 g Sugar 3 hazelnut size dots of pecan praliné – bake again for 8 min more. Do not over bake. Top baked cookies

• 50 g Water with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans. Serve salted

• 3 g Salt chocolate caramel pecan cookies at room temperature – Enjoy

Intense Chocolate Eclair
Intense Chocolate Eclair
Eclair means ‘’Lightening’’ (Eaten quickly). An éclair is an oblong pastry made with pâte à choux (Choux pastry)
which is the same dough used for profiterole. Eclair is originally filled with pastry cream (Crème pâtissière) and
Chiboust cream. Diplomate cream, or ganache montée, or crémeux, are also used in eclair making. Back in the days,
eclairs were only flavored with chocolate and coffee. Eclairs filled with Chantilly, and glazed with caramel were also
showcased on Sundays. Thanks to talented chefs, eclair have recently sparked new interest. Indeed, as cake and
entremet go eclair can be turned into unless combinations.
Duration: 80 mins Difficulity: Intermediate

Chocolate Pate A Choux 1. Pate A Choux (Choux Pastry)

• 125g Water
Sift flour and cocoa powder together; set aside. Meanwhile, bring water, milk, butter, salt, and sugar to
• 125g Milk
a boil. Remove from heat. Using a wooden spoon, quickly stir in the sifted powders. Cook over medium-
• 110g Butter
high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan,
• 5g Salt about 2 minutes. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low
• 10g Honey, or sugar speed until slightly cooled, about 2 minutes. Raise speed to medium; add half of the beaten eggs, and mix
• 150g All-purpose fl our, sifted until incorporated. Add remaining eggs until a soft peak forms when batter is touched with your finger.
• 20g Unsweetened cocoa powder,
sifted 2. Piping Eclair
• 270g Eggs (Beaten) Pipe out about four and a half 19’’/48cm long eclair log using an open French tip #869, freeze. Or, pipe out
eclair individually using a perforated silicon mat, look up at eclair mat with template on my Shop Page.
Chocolate Crémeux Pate a choux can be stored frozen for weeks.
• 270g Heavy cream
• 270g Milk
3. Cutting Eclair
• 120g Egg yolks (6)
Cut out each log into 4 individual eclair. Dust pate a choux with powdered sugar right prior baking. Pate
• 70g Sugar
a choux can be thrown in the oven straight after being piped out, or frozen.
• 240 g Bittersweet chocolate 4. Baking
(64/66/70%)
Preheat oven to 375ºF/190ºC. Bake eclair for about 35 minutes. Turn the oven off, and leave the oven door
ajar for 10 minutes. Cool.
Eclair Mirror Glaze
• 85 g Water 5. Chocolate Crémeux
• 200 g Sugar
Melt chocolate, though it does not have to be completely melted. Meanwhile, heat up milk, heavy cream
• 65 g Unsweetened cocoa powder
and sugar to 122ºF/50ºC. Add egg yolks and blend with an immersion blender, cook creme Anglaise to
• 150 g Heavy cream
185ºF/85ºC. Sieve over chocolate, and blend well. Chill overnight prior using.
• 9 g Gelatin sheet

6. Eclair Mirror Glaze

Make a day ahead. Soak gelatin in cold water to soften, and drain. In a small saucepan, bring to boil water
and sugar for 2 min. Add cocoa powder, and hot heavy cream, and mix. Bring to a quick boil; remove from
the heat, and transfer into a clean container. Add gelatin and blend well keeping the nozzle down. Tap
over the counter to remove excess air bubbles and sieve. Chill overnight. Rewarm and use mirror glaze at
86ºF/30ºC.

7. Montage
With a small plain pastry tip, make 3 small holes underneath each eclair, or slice top off. Stuff generously
with the chocolate cremeux. Scrap out any excess filling that would leak out. Store filled eclair upside
down, and freeze for about 2 hours prior glazing. Glaze, and garnish chocolate eclair with cocoa nibs, and
cracked chocolate decors if desired (Look up at Chocolate Swans Recipe). Chocolate eclair can be kept
refrigerated for up to 3 days, or frozen for a month. Best enjoyed not too cold. Bon appétit!
French Croissant
French Croissant

Duration: 120 mins Difficulity: Advanced

Croissant Dough 1. Croissant Dough Matrix

• 500 g Bread Flour
Before you start: Make every effort to work in a cool kitchen environment ≈ 70ºF/21ºC, which will make the
• 15 g Instant yeast, or 30g fresh yeast laminating process and controlling fermentation much easier. Make room in the refrigerator and freezer
• 12 g Salt for the dough. It’s important that the dough stay as cold as possible throughout the process. *TTF: Total
• 50 g Sugar Temperature Factor (Typo in the video as DDT). The TTF was determined by professional bakers to ensure
• 100 g Butter, cubed & at room temp consistent fermentation results every day. It takes into consideration the temperature of the fournil, lab

• 250 g Water at 54ºF / 12ºC* or kitchen, the temperature of the dry main ingredient (flour), and the friction factor according to the
machine in use. Then, the liquid temperature is adjusted in order. Most yeasty dough after mixing, should
end up with an internal temperature of 77ºF/25ºC (DDT: desired dough temperature). This will ensure
Butter Slab
a proper fermentation process. At home, the + 6ºC increases after mixing (Kneading by hand, or mixer)
• 250 g European style butter
seems to be pretty accurate.
(Kerrygold)

2. Croissant Dough
Egg Wash
European-style butters are favored for their rich taste and saturated yellow hue — a direct result of the
• 50 g Eggs (1) higher butterfat content (+82%) and less water.
• 40 g Egg yolks (2)
Believe me, I know all of this sounds a little hard. But making French Croissants that Won a Breakfast
Award in Paris isn’t easy. It’s simple, but it’s not easy. Now, if you’re feeling a little overwhelmed, Chef
Bruno’s got your back. I’ve made an in-depth Premium Recipe for the best croissants in the world, and if
you want to learn how you can get it, just go to the last page of this eBook, there’s a special section that
will tell you how to get it. If you do, you’ll find you’re not the only one that had difficulties with the French
Croissants. Plus, I have prepared a little surprise for you.

This increased fat content makes these butters richer in flavor and more supple, or able to bend while
cold without breaking. Follow the same protocol whether mixing by hand or using a stand mixer fitted
with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add
water – mix to combine and transfer dough onto a clean work surface. Knead using the palm of your hand
and smash dough until it become smoother and elastic; this should take 10 minutes. if using a stand
mixer, mix on medium high for about 7 min, or until dough comes out the sides of the bowl. Place dough
in a lightly oiled container; not too large but rather twice the size of the dough. Cover and let ferment for
2 hours or until doubled in size. Turn out onto a work surface (no extra flour needed), and deflate dough
completely. Fold sides over, and shape into a tight oval form, flatten and freeze 20 min on each side
uncovered or just the top – keep refrigerated until ready to laminate. Meanwhile, leave butter slab out for
about 20 min; it should be at the same consistency as the dough; firm but workable

.
3. Butter Slab
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 15/20 minutes
prior folding.

4. Folding Process / Laminating

Folding Process / Lamination (Tourage). A double turn and one single turn. Turn airconditioning on if
room temp exceeds 73.5ºF/23ºC. For the double turn (Tour double): Roll out dough into a ≈6x15 inch
(14x35cm) rectangle (about twice the size of the butter slab). Place butter covering half of the surface of
the dough, and fold over to enclose (do not overlap dough). Seal and roll out into a long and narrow strip
≈6’’x27’’/15x70cm keeping all edges as straight as possible. Begin rolling from the center of the dough
towards the edges, and not from one side of the dough all the way to the other side. This technique helps
to keep the dough at an even thickness. Always brush out any excess flour before folding. The left edge
is folded in to meet the last third on the other side, then the right third is folded in then close like a book.
Flatten; wrap up and refrigerate 30 min or for up to an hour to relax. For the single Turn (Tour simple): Roll
out dough (seams set from noon to 6) into a 6’’x27’’/15x70cm rectangle, and fold like a business letter (if the
dough resist chill it to rest 15 min more). Wrap up and let rest an hour. Roll dough (seams set from noon to
6) into a 9’’x27’’/23x70cm rectangle. The thickness of croissant dough should end up being around 0.20’’/
4 to 5mm. Cut out 12 to 14 croissant; save scraps. Arrange croissants onto a frozen baking tray and egg-
wash – freeze 4 hours min or overnight (freezer strengthen the gluten improving final results). Croissants
can be kept frozen for up to 2 weeks.

5. Egg Wash
Blend 1 whole egg with 2 yolks and a pinch of salt. Egg wash croissant twice; onced rolled out and after
proofing.

6. Proofing
Space out frozen croissants into 2 large trays and let thaw overnight in the refrigerator; uncovered. Let
proof at room temperature for about 2.5 hours or until doubled in size. Carefully egg wash again and bake.

7. Baking
If using a conventional oven: Preheat oven to 400ºF/200ºC and bake croissants for about 22 minutes. If
using a convection oven: Preheat oven to 375ºF/190ºC and bake for about 18 minutes.
Madeleine
Madeleine
Madeleine is a classic traditional small cake from Lorraine region in northeastern France. What makes a ‘true’ madeleine
from other versions is recognizable hump. Because the batter is chilled prior to baking. Indeed, approximately 15% of
the CO2 gas is released in the cold stage. Eighty-five percent of the CO2 gas is released in the oven. The temperature
difference between the oven and the batter creates a burst of steam that results in a hump.

Pro Tips: Do not overwork the egg-sugar mixture. Refrigerate batter for at least 2 hours to relax prior to baking. Use a
Duration: 25 mins Difficulity: Beginner pizza stone, or an empty baking tray that will be placed in the oven during preheating.

Batter 1. Batter
• 200 g Eggs (4)
Melt butter with lemon zests. Gently beat eggs with sugar (do not overwork). Incorporate the sifted
• 175 g White sugar
powders, and warm butter. Madeleine can be pipped out right away and refrigerated but the result wont
• 280 g All-purpose flour, sifted
be the same. It is best to cover and refrigerate batter for 2 minimum. You can skip the pastry bag and use
• 15 g Baking powder, sifted
a spoon instead. Butter and grease madeleine sheets. Madeleine cookie should not exceed 30 grams in
• 250 g Butter, melted
weight.
• 15 g Lemon zest (3)

2. Baking
Set oven on regular bake sitting. Place oven rack and pizza stone from 8’’/20cm from bottom. Place the
filled madeleine sheet (one at the time) straight onto the hot pizza stone (no baking tray needed). Bake
madeleine at 500ºF/260ºC for 5 minutes. Lower oven temperature to 350ºF/180ºC, and continue baking
for about 5 minutes more. Store madeleine in a sealed container, or freezer bags for a few days. Madeleine
can also be kept frozen for a few weeks. Enjoy!
 1. Lemon Cake Premium Recipe
Before you close this eBook, I would like to tell you something…
2. French Croissant Premium Recipe

Murphy’s law states, “The recipe you make and the recipe in the cook-book are never the same!”… and I hated this. I know that recipes are almost always 3. Intense Chocolate Éclair Premium Recipe

forgeCng to tell you the most important part. You mess it up, and the recipe comes out looking like a big pile of… you know what… 4. Beef Bourguignon Premium Recipe

That’s why, I made 27 premium recipes. These will go into the nitty-gritty, the details, the big and small steps that you should be paying aGenHon to. Inside, 5. Chocolate Pecan Caramel Cookies Premium Recipe
you will have everything from method of folding, to the mat you should be cooking on, and even what type of piping Hp you should use for the cake
decoraHon. It’s all there. And the reason I made them is pretty simple. 6. Ratatouille Premium Recipe and the

You see, every day, I would get about a dozen or so email from my subscribers asking me why their recipes didn’t turn out like in the picture. At first, I didn’t 7. Vacherin Ice Cream Cake Premium Recipe

know what to say, but then I immediately went on my site, watched the video-recipe and read what I wrote… And I’ll be damned… 8. PLUS, 20, that’s right 20 addiHonal mouth-watering recipes for only $27.

I’ve done the thing I actually hate. I’ve missed and didn’t talk about some crucial details that make-orbreak the dish. That’s why, I immediately added all of Why am I offering such a sweet, sweet deal? Well, I’ve always wanted to teach people how to cook. I want to make cooking easy, fun and enjoyable. Also, I
the missing informaHon. And even though I added all of the important info in the recipe-page on my website, you guys sHll couldn’t get that important info wanted to reward my most loyal fans who have downloaded my eBook and support my channel. Just a liGle “Thank you!” on my part. And also, I wanted to
in video format. That’s because neither I, nor anyone else, can change a YouTube video once it’s uploaded. make it up to you for the Hme I messed up. And again, here’s what you’ll be geCng inside this package:

I did my best at explaining the, but I sHll felt like something was missing. That’s when I got my grind on, used the Hme I had during the pandemic to - 7 Premium Recipes you read about in my eBook, explained in video format, so it’s not just images you have to rely on.
completely reimagine and simplify the recipes for you. For the recipes that were a bit more complex, I made a whole new video-recipe, I rewrote the text, I
- 20 other recipes on top of those 7, for a total of 27 Premium Recipes, all of which have received millions of views on my YouTube Channel.
included the steps I forgot to menHon, I added HD, lifelike pictures, I added easy-to-follow instrucHon in CHRONOLOGICAL order, and now… they can ALL
be yours. - Just 3 of the recipes in this bundle, the Ratatouille, the Croissant Taste of Paris and the Lemon Shaped Dessert have a total of 18 million views. So, if you’re
wondering whether these recipes will taste good, don’t! There are thousands of people who have made them, they loved them, and I upload the pictures
On my website, brunoalbouze.com, I usually sell them for between $1.99 and $2.49. And 7 of the recipes that you read about in this eBook, are included in
on my site so you don’t have to take my word for it…
them. By signing up for this eBook, you get premium access to recipes that you cannot find on my site… well, at least you can’t find them for free! Noa, If
you were to buy them separately, they would cost you exactly $16.83. But will you be geCng them for such a steep price tag? Heck no! Chef Bruno is going - You will also get an explainer video with each recipe, where I guide you step-by-step through the cooking process.
to sweeten the deal even more.
- A text-recipe where you will get everything in wriGen format that tells you about every detail you should pay aGenHon to when making the recipe.
In fact, I’ve made it so sweet that you will be getting the:
- Online access to all of the 27 Premium Recipes that you will get once you register for an account on my website, brunoalbouze.com.

- LiGle Hps and tricks on how to make each recipe in she shortest Hme possible, so you won’t have to make the same recipe, twice.
- You will get all of the hidden secrets that I learned aker spending decades in the kitchen, so you can have worry-free cooking.

- THE MOST IMPORTANT OF ALL, you get a bundle that’s valued at $65.90, for only $27. In other words, the discount is 60%, which is like giving someone 40
cents and they give you a dollar.

- And so much more.

If you’re wondering where you can get these 27 Premium Recipes, just click here. And just as a little heads-up, the promotion will only last for the first 1,000
people who download the eBook. After that, the deal will be closed and you may never get the same 60% discount again. So, you better act QUICKLY… there
are a lot of “Albouze-Fans” that will jump on this offer immediately.

Just click this link and then click the green “Add to cart”-button. You will then have to open your cart, click “proceed to checkout” and you will find yourself
on a secure landing page where you will fill out all of the fields that have a tiny, red asterisk next to them. You will insert your billing and card information
on the secure website, and you can start watching immediately.

P.S. Don’t wait, act NOW! Get the bundle while the getting’s good, and it doesn’t get any better than 60%-off! “

© Bruno Albouze. All rights reserved