CHICKEN POT PIE

Ingredients
Pâté Crust
300 g Butter, softened
9 g Salt
3 g Sugar
150 g Potato starch, or corn starch
50 g Eggs (1)
110 g Water
9 g White vinegar
290 g All-purpose flour
Chicken Stock
800 g Chicken, cheap cuts*
600 g Chicken legs
200 g Leek, split & washed
200 g Carrots, scrubbed
100 g Celery stalks, washed
100 g Corn cob (Optional)
200 g Onion piqué (Pricked with 3 cloves)
100 g Garlic head (2), split in half
10 g Aromatics*
500 g Chardonnay wine
Veggies
200 g Celery stacks, rinsed and cubed
250 g Carrots, peeled & cubed
250 g Peas (Frozen, or fresh)
150 g Corn on the cob (Optional)
200 g Pearl onions, peeled
Pot Pie Filling
80 g Butter
65 g All-purpose flour
10 g Sage leaves, chopped
20 g Italian parsley leaves, chopped
1000 g Chicken stock
70 g Heavy cream
450 g Cooked chicken meat
950 g Blanched veggies
Directions
Pâté Crust
1
Makes 2 pies. Cream butter, salt and sugar. Add potato starch and mix until smooth. Add
egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just
combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll
out one-third of the crust into a 0.12’’/3mm thick disk. Shape tart using a 8x2.5” (20.5x5cm)
greased tart pan. Repeat this step if making 2 pies. Chill to rest for an hour or overnight –
line with microwave safe plastic wrap, fill up with pie weights, beans, cherry pits or rice.
Bake at 350ºF (180ºC) for 30 min. Remove pie weights and cook for another 15 to 20 min;
cool.

Chicken Stock
2
*For stock, use chicken feet, backs, necks, wings. In a large pot, pour wine and chicken
cheap cuts and legs. Top with veggies and aromatics* (3 bay leaves / 3 thyme sprigs / 4
sages leaves / 2 tsp black peppercorns / 3 parsley stems); cover with water. Bring to boil and
let simmer for 2 hours; skim off impurities. Remove veggies and save for later use if desired.
Transfer cooked chicken onto a tray lined with a silicone mat and let cool for about 30 min.
Remove bones, skin and cartilages especially necks. Store meat in the refrigerator. Reduce
stock to 2 qt/liter – sieve; cool and chill and scrape fat out. Stock freezes very well.

Veggies
3
In boiling and salted water, blanch carrots for 2 min and cool in ice water. Then celery for 2
min. Peas and corn kernels for a minute. Save water and boil pearl onions for a minute, chill
and squeeze out and cook onions 5 min in chicken stock. Refrigerate veggies until ready to
use.

Pot Pie Filling

4
Cook butter and sage until fragrant and stir in flour and cook for 2 min on medium heat. Add
stock, bring to boil and cook for 2 min. Add heavy cream and bring to a boil and turn off the
heat and season with salt and pepper. Add cooked chicken, veggies and parsley. For the
double crust pies, fill up pre-baked tart and let cool completely otherwise the top crust will
melt. Meanwhile, roll out top crust into a less than 3mm thick disk, chill 20 min. Cut a disk
that is about 1/2 inch larger than the mold. Make a small hole in the center. Cover the pie
and trim off excess pastry and egg wash (beat an egg and yolk with a pinch of salt). Chill. Roll
out a second sheet of pastry, egg wash and coat with poppy seeds and chill before cutting
with the dough lattice. Carefully, top the pie with, trim off excess pastry and chill to rest. The
poppy seeds latticed method can also be used for crust-topped chicken pot casserole.

Baking
5
Bake at 350ºF/180ºC for about an hour. Serve warm. Bon appétit 🐣
LOBSTER STRUDEL

Ingredients
450 g Lobster meat, cooked & chilled
50 g Filo, 3 sheets per log
50 g Olive oil, or clarified butter
Mushroom Mixture
220 g Mushrooms medley
20 g Olive oil
60 g Shallots, minced
10 g Garlic, minced
2 g Thyme leaves, chopped
14 g Parsley, chopped
2 g White truffle oil
Chicken Mousse
250 g Chicken breast
30 g Egg whites (1)
20 g Egg yolk (1)
60 g Heavy cream
1 g Salt
Sauce Américaine
300 g Lobster bodies*
15 g Grapeseed oil
60 g Cognac, or brandy
15 g Olive oil
15 g Garlic cloves, crushed
90 g Tomato paste
1000 g Heavy cream (1qt)
50 g Leek, white part
150 g Orange, squeezed
15 g Ketchup
Directions
1
To cook and shell lobsters, look up at: How To Shell A Lobster.
3 lobsters makes 450g of meat. Save bodies, tomalley and roe for sauce Américaine.

Mushroom Mixture
2
Clean and chop mushrooms such as shiitake, cremini, enoki, oyster, or best: porcini
mushrooms. Mince shallots, garlic, thyme and parsley. Heat a large skillet, add olive oil and
sauté mushrooms until light brown on high heat. Add shallots, garlic and thyme and sauté
for another 5 minutes on medium high. Transfer to a plate and mix in parsley and season
with salt, ground black pepper and truffle oil. Cool completely.

Chicken Mousse
3
Chicken breast can be substituted for scallops. Place breast in the freezer for 20 minutes
prior processing. Cut chicken breast into pieces and turn into puree. Add the egg white,
heavy cream, yolk and salt until smooth. Transfer chicken mousse to a clean bowl. Add
mushroom mixture and the chopped lobster meat (pat dry meat to remove remaining
moisture if previously frozen).

Lobster Strudel
4
Layer 3 oiled, or buttered filo dough per strudel. Use a pound /450g of chicken-mushroom-
lobster mixture per log. Roll into a tight cylinder and chill; repeat once.

Sauce Américaine
5
Aromatic bouquet: a bay leaf, thyme, 2 parsley stems, one crushed anis star, 10 tarragon
leaves, and a few white peppercorns. *For the lobster bodies, use preferably female lobster
for the roe / coral. Tomalley is a soft green substance found in the lobster carapace that
fulfills the function of both the liver and the pancreas. Both substances enhance flavors
dramatically. Roe can be purchased online. Heat a heavy medium skillet or pot over medium
high heat. Add fat, and throw in the halved lobster bodies. Sear until it begins to dry out,
about 8 minutes. Pour in brandy and flambé, lower the heat until flame is gone. Add leek,
shallots, garlic and olive oil. Cook for about 10 minutes and add the tomato paste; cook for
another 4 minutes. Add heavy cream, tomalley, roe, the orange and its juice, ketchup,
herbs. Bring to a boil and let simmer 30 minutes stirring every so often. Sieve sauce pressing
firmly on solids. The sauce Américaine can be refrigerated up to 5 days. Do not freeze.

Searing & Baking

6
Divide lobster strudel in half. In a hot skillet, drizzle some olive oil, or clarified butter and
sear each side for about a minute. Finish cooking in an 410ºF/210ºC oven for about 8
minutes or until internal temp reaches 150ºF/66ºC. Let lobster strudel rest 5 minutes on a
wire rack before serving. Serve with hot sauce Américaine – Enjoy!
VOL AU VENT

Ingredients
1200 g Puff pastry*
600 g Chicken legs (4)
1500 g Chicken stock
Chicken Supreme Sauce
500 g Reduced chicken stock
45 g Butter
60 g Shallots, minced
150 g Carrot, peeled & cubed
150 g Celery stalk, cubed
220 g Mushrooms medley
30 g Flour
125 g Heavy cream
150 g English peas, blanched
15 g Lemon confit (Optional)
10 g Parsley leaves, chopped
Egg Wash
50 g Egg (1) mixed with a pinch of salt
Directions
Chicken Supreme Sauce
1
Cook chicken legs in chicken stock for 45 min. Remove chicken, cool for 10 minutes on tray,
and shred off meat. Continue to cook and reduce chicken stock to 500g. Prepare veggies,
and clean and chop mushrooms. Throw mushroom trimmings in the reducing chicken stock.
In a hot skillet, sweat shallots, carrot and celery with butter for 5 minutes on medium heat.
Add mushrooms and cook for 3 minutes more. Add flour and cook for a minute. Pour in the
reduced chicken stock and the heavy cream, give a good stir and cook for 10 minutes on low
heat; covered. Add the shredded chicken, the blanched English peas. Season with the lemon
confit, salt and ground black pepper. Add some chopped fresh herbs and cheese if desired.
Keep warm. The chicken supreme sauce can be refrigerated for up to 3 days.

Puff Pastry for Vol-Au-Vent

2
For the inverted puff pastry recipe: look up for The Apple Turnovers recipe. One recipe will
hold 12 vol-au-vent. Dust work surface with flour and roll out puff pastry into a generous
1/4inch (1cm) thick rectangle. (If using store bought puff pastry, superimpose 2 sheets of
pastry to match the desired thickness and gently brush with water to seal. Readjust the
thickness with the rolling pin. Refrigerate dough for 30 min to relax before cutting into
circles. Then divide into nine ≈ 4inch (10cm) rounds using a fluted cookie cutter. Save scraps
for later use such as pies, mille-feuille etc.. Arrange disks onto a baking tray lined with a
moistened silicone mat or parchment paper (it prevents pastry moving around). With a
smaller plain 2.4''/6cm diameter cookie cutter, make a round center cut almost all away
through. Brush tops with egg wash and chill for 30 minutes. Brush with egg wash again and
score (optional). Refrigerate an hour before baking or overnight. To freeze vol-au-vent:
place them in the freezer overnight or until it has completely hardened. Store in a sealed
freezer bag and keep frozen for a few weeks or sous-vide for up to 12 months.

Baking
3
Preheat oven to 325ºF/160ºC. Place two 1.75''/4.5cm height pastry rings or something
similar and ovenproof that can hold an upside down draining grate. This allows vol-au-vent
to rise evenly. Bake vol-au-vent for 45 minutes. Turn off oven and leave pastry shells to dry
out for 15 minutes. Remove from oven and let cool. If using a convection oven, baking time
may be shortened.

Montage
4
Carefully, slice off top from each vol-au-vent following the round mark. Fill each vol-au-vent
generously with the hot chicken supreme sauce, put tops back on – Bon appétit!
SMOKE SALMON QUICHE
Ingredients
Pie Dough
250 g All-purpose flour
125 g Butter, cubed
4 g Salt
50 g Eggs (1)
20 g Water

Quiche Filling
250 g Wild caught salmon
150 g Smoked salmon
250 g Broccolini
Or, broccoli, asparagus...
100 g Red onion (1/2)
80 g Greek feta goat cheese
40 g Parmesan
3 g Chopped fresh rosemary / thyme
Quiche Sauce
180 g Heavy cream
180 g Milk
150 g Eggs (3)
10 g Flour
Directions
About
1
As incredible as it may sound, flavorful dish of eggs, cream and spices in a pastry shell goes
back to ancient Roman times, when it was called patinea. This tall salmon-broccoli quiche
version has everything; protein, carb, and fibers. That bad boy would have certainly been
Gladiator's choice – let's call it Maximus then ;)

Pie Dough
2
Make a 8’’/20cm x 2’’/5cm greased cake ring, or a larger removable bottom quiche pan.
Though, and as you can witness, using tall cake ring for quiches give best results. How to
keep pie crust from shrinking:
1) Don't overwork the dough. 2) Give dough enough time to rest. 3) Don't stretch the dough
when shaping it. 4) Let rest in the refrigerator before being baked. 5) Fill up pie crust to the
top with pie weights, rice or beans. Rub flour with butter cut into cubes, and salt until
mixture resemble coarse meal. Add the egg and water; mix until just combined. Wrap up in
plastic film and chill to rest and harden. Dust your countertop and pastry, then roll out until
the dough is about 1/8’’/3mm thick round and about 2-inch/5cm greater in diameter than
your cake ring. Lay pastry over the greased cake ring. Gently press the dough with your
thumbs onto the mold, start at the center and move outward without stretching it. No free
spaces should be left behind. If using cake ring, use rolling pin corner to gently press the
pastry against the ring. This technique is awesome!.. Lightly prick with a fork. Chill pastry for
30 minutes. Use your paring knife to remove excess dough from the edges. Let tart shell to
rest (Uncovered) in the refrigerator overnight, or for up to 3 days before being blind baked.
It can also be made in advance and frozen for a few weeks as well.

Bruno Albouze Shaping Quiche

Baking
3
Top raw pie crust with 2 sheets of microwave-safe plastic wrap (It won't melt). Fill up with
pie weights, rice or beans and blind bake for 30 minutes. Remove pie weights, and let cool
tart shell with the cake ring in.

Bruno Albouze Baked Quiche Shell

Quiche Sauce
4
Mix all ingredients together with an immersion blender. Sieve and season with salt, pepper
and nutmeg to taste. Store quiche sauce for up to 4 days in the refrigerator.

Filling
5
Fill up a large saucepan with water. Bring to a boil, add 10g salt. Cook broccolini for about 4
minutes, or until just cooked (Parboiled). Transfer greens in ice water to stop cooking
process – drain and lay greens over paper towels; pat dry. Meanwhile, chop red onions. In a
hot frying pan, add a drizzle olive of oil, and a pinch of salt. Throw in red onions, and cook
until it begins to caramelize; cool. Debone salmon filet, and cut into chunks. Slice out
smoked salmon.

Bruno Albouze Blanched Broccolini

Montage
6
First, cover bottom crust with grated parmesan. Add half of the broccolini, onions, chunks of
goat cheese. Add the fresh and smoked salmon. Season fish with salt, pepper, and
rosemary. Top with more greens, fish and parmesan. Wait until oven is ready before filling
up quiche with the sauce.

Bruno Albouze Montage

Baking
7
Bake quiche at 350ºF/180ºC for 55 minutes. Baking time may be shortened if using a
convection oven. Note that the quiche is baked when it begins to puff up. Quiche is best
served at room temperature, or warm. Quiche can be accompanied with some arugula,
salad.. tossed in an olive oil-lemon juice vinaigrette. Quiche can be stored in the refrigerator
for a couple of days. Do not freeze. Enjoy!

Bruno Albouze Filled Salmon Quiche

2 thoughts on “Salmon Quiche”

CCOOLIN AUGUST 3, 2022 AT 2:28 PM

I have made this recipe 2 times, it is just outstanding!!! I have used Bruno’s pie dough recipe
and his quiche sauce recipe for several different quiches as well. The crust and the sauce are
the best I have had regardless of what is put in for the filling. There is an amazing bakery in
Monterey, California – “Alta” that bakes the best quiche I have had – from a bakery. The
recipe Bruno has, his crust and his sauce are even better than that bakery. Amazing work
Bruno. Thank you!!!

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Smoked Salmon Mousse/Spread

Ingredients
60 g Smoked salmon, preferably lean such as sockeye
8 g Lemon juice
3 g Shallots, minced
5 g Lemon confit rind, minced or one lemon zest
60 g Cream cheese or mascapone or half of each
30 g Heavy cream
3 g Dill
30 g Salmon caviar (optional)

Brioche
600 g Brioche dough
50 g Egg wash: 1 eggs beaten with a pinch of salt

Directions
Brioche Mini Buns
1
Makes 12 Mini Buns / 1/2 Ounce ≈ 10grams Each.
Make brioche from scratch (see recipe in my website). Brioche can be ordered to your local
baker as well.On floured work surface, roll out brioche into a 1/4’’ (6mm) thick sheet. Cover
with plastic and put back in the fridge to relax. Return chilled sheet to the floured work
surface and roll out again to make it even. Divide sheet into portion using a wheel stainless
cutter (1.5’’/3.8cm diamond shapes) or a chef’s knife or any cookie cutter from ovale,
rectangle or round. Arrange mini brioche buns on a tray lined with silicon mat or parchment.
Cover dough with a greased plastic or a wet kitchen towel and allow to rise in a warm area
for about 90 minutes or until it has doubled in size. Carefully, brush each bun with egg-
wash.
Unbaked mini brioche buns can be stored in the freezer. Place them in the freezer first and
uncovered until they have completely hardened then store them in freezer bags for up to 3
weeks.

Baking Mini Buns

2
Bake the proofed mini buns in a preheated 450ºF (230ºC) oven for about 6 minutes.

Smoked Salmon Mousse/Spread

3
Chop smoked salmon. In a food processor, blend salmon with lemon juice first. Add minced
shallots, lemon confit, dill, and cream cheese. Pour in heavy cream and season with salt and
pepper to taste. Fill pastry bag fitted with a medium size plain pastry tip.

Assembly
4
Cut off bun tops and make a hole in the center of each top using a large size plain pastry tip.
Fill each bun with the smoked salmon spread, sprinkle more chopped dill or minced chives.
Put the tops back on and fill the holes with more salmon spread and salmon caviar if
desired. Enjoy!

SALMON SOUFFLE

Ingredients
Mornay Sauce
60 g butter
60 g all-purpose Flour
60 g shallots, minced
40 g tomato Paste
500 g milk
70 g guyere or cheddar
80 g egg Yolks
≈4 each
10 g lemon confit or 2 lemon zest + 1/4 lemon, juiced
130 g egg Whites
≈4 each
salt / pepper/nutmeg to taste
add cayenne if desired
Fish
450 g salmon, cut into pieces and split in half
Directions
1
Melt butter and sweat shallots for about 5 min on medium heat. Add tomato paste and cook
for 2 min. Add flour and cook for an additional 2 min. Pour in milk whisking constantly –
bring to boil and cook for 2 min whisking swiftly. Season with nutmeg, salt and pepper. Turn
oven on to 450ºF (230ºC) and start to beat egg whites with a pinch of salt and a few drops
of lemon juice on medium speed. Remove sauce from the heat, add cheese and yolks; keep
warm. In the mean time, in a food processor blend half of the salmon with some of the
sauce. Transfer mixture and remaining sauce in a large bowl. Add lemon confit or zest and
juice and remaining salmon. Set egg whites on full speed until fluffy but not grainy (Do not
overwhip). Incorporate whipped egg whites in 2 batches. Fill up 8 greased ramekins or 7
round pastry rings (3.14’’x1.8’’/8x4.5cm) lined with greased parchment paper, or one large
greased shallow dish.

Put in the oven and drop the temperature from 450ºF to 350ºF/180ºC and bake souffle for
25 minutes. Now you have 90 sec before it begins to deflate. Serve immédiately!

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ROQUEFORT WALNUT SABLE

Ingredients
Savory Crust
200 g butter, room temp
1 g salt
90 g whole hazelnuts
walnuts or almonds
60 g Parmigiano Regiano, grated
50 g eggs
0.50 g tabasco
225 g all-purpose flour
2 g baking powder
Roquefort Filling
150 g Roquefort or blue cheese
150 g mascarpone
250 g heavy cream
2 g gelatin
optional
10 g olive oil
optional
Topping
200 g walnut halves
Directions
About
1
Amuse bouche or amuse-gueule is a French term which literally translates to "mouth
amuser". They are different from appetizers and are served free and according to the chef's
selection alone. The mariage of the Parmigiano Reggiano sablé crust and the melts in your
mouth Roquefort filling is just amazing.
This recipe yields 100 savory cookies/50 amuse-bouche ≈20g each.

Savory Crust
2
In the food processor, turn nuts into meal. Add room temperature butter, salt and grated
Parmigiano and mix. Add the egg and tabasco and mix. Add flour and baking powder – give a
few pulses until it comes together. Divide dough into 2 equal parts. Roll it out into two 3 mm
thick sheets, prick and freeze to harden. Cut into 1.5-inch/3.8 cm round shapes and freeze.
Reuse scraps and do likewise. Keep savory cookies frozen until ready to bake.

savory crust

Baking
3
Preheat oven to 375ºF/190ºC. Bake cookies while still frozen (one tray at the time) for about
15 minutes or until golden brown. Do not over cooked. Let cool. Be aware that these savory
cookies are very flaky therefore fragile. Manipulate with extra care.
savory parmesan cookies

Roquefort Filling
4
Soak gelatin in cold water to soften and drain (add gelatin only of you plan to freeze cookies;
it stabilises the filling). In a saucier, heat up heavy cream. Add roquefort or blue cheese and
mascarpone. Bring to a boil and remove from the heat – season with alt and pepper to
taste. Mix in the soften gelatin and olive oil. Cool off mixture, over and refrigerate overnight.
Whip for about 60 second before piping.

roquefort filling

Montage
5
Pipe out a small rosette over half of the parmesan sablé cookies. Top with the remaining
cookies, add a dollop of filling and garnish with walnut halves. Bon appétit!

roquefort sablé cookies

Storage
6
These roquefort walnut cookies can be stored for a couple of days in the refrigerator or kept
frozen for up to a month.
Bruno Albouze Challah

Ingredients
Dough
20 g Fresh yeast, or 10g instant*
90 g Water at 86ºF/30ºC
470 g Bread flour
150 g Eggs (3), chilled
8 g Salt
70 g Honey, or sugar
60 g Vegetable oil
Egg Wash
50 g Egg (1)
20 g Egg yolk (1)
Directions
1
Challah is a special Jewish bread eaten on Sabbath and holidays. Unlike brioche, Challah
bread should not contain butter fat but rather oil, eggs, and honey. Challah is made in
various sizes and shapes, all of which have a meaning. Braided ones, which may have three,
four, or six strands, are the most common, and because they look like arms intertwined,
symbolize love. Three-strand braided symbolize truth, peace and justice. The twelve-strand
ones recall the miracle of the 12 loaves for the 12 tribes of Israel. Sweet challah with honey
or raisins is usually baked during Rosh Hashanah (The Jewish New Year) to bring joy and
happiness. Challah bread makes excellent burger buns and French toast!

Dough
2
Makes 2 loaves. First, mix fresh yeast* and warm water, then add a couple of
tablespoons/40g flour (Take flour out from the recipe). Let yeasty mixture to rest for 20 min.
*If using instant yeast, skip this step and combine instant yeast with flour.
In a large bowl, whisk eggs along with salt, oil, honey, and then add the starter. Mix in one-
third of the flour. Swap the whisk with a spatula, add remaining flour and mix to combine.
Transfer dough onto work surface and knead until dough becomes smooth and elastic; it
should take 10 minutes. The internal temperature should reach 77ºF/81ºF (26/28ºC). Shape
dough into a tight round and place in an oiled bowl, cover and let ferment for 2 hours, or
until it has doubled in size.

Bruno Albouze Challah Dough

Shaping
3
Transfer dough onto work surface (No extra flour). Divide dough into 8 x 3.3oz/105g
portions. Shape into tight balls; cover and let rest for 10 min. Flour work surface lightly.
Flatten each round into 6x3''/15x7.5cm shapes; cover and let rest for 5 min. Take the first
flatten bread back, and roll out into a thin and large rectangle dusting some flour as you go.
Brush out any any excess flour and roll out dough into a very tight rope that should measure
16''/41cm. Repeat until done.

Bruno Albouze Proofed Rounds

4 Strands Bread
4
Pinch the strands together at one end. Lay strand 3 to the far right and strand 1 over strand
4. Lay strand 3 over strand 1. Lay strand 3 over strand 1. Lay strand 4 to the far left over all
the strands. Lay strand one between strand 2 and 3. Repeat until the loaf is complete. Cover
and let proof bread on baking tray lined with baking mat, or parchment paper for about 2
hours.
Note that in bread making, the proofing time may vary according to the season.

Bruno Albouze Four-Braid Challah

Baking
5
Set oven temperature to 400ºF/205ºC. Egg wash proofed bread and sprinkle some sesame
seeds if desired. Lower temperature to 350ºF/180ºC and bake Challah for about 25 min. Let
cool to room temperature before sharing. Shabbat shalom!

Bruno Albouze Proofed Challah

Burger Buns
6
Divide dough into 2.3/2.6oz (70/80g) portions. Shape into tight rounds, and let rest for 15
min; covered. Lightly flour work surface, and flatten rounds into 8cm/3'' diameter disks.
Cover and let proof for about an hour. Moisturize buns with a water spray bottle. Sprinkle
some sesame seeds if desired and bake for 15 min.

Bruno Albouze Burger Buns

VEGGIE BURGER
Ingredients
360 g Buns* (4)
180 g Blue cheese, gorgonzola, or roquefort.
50 g Lettuce, or arugula
20 g Walnut, or pecan, crushed
Roasted Eggplants
450 g Eggplant
15 g Olive oil
15 g Water
15 g Olive oil
30 g Balsamic
Red Onion Marmalade
500 g Red onions, thinly sliced
25 g Olive oil
50 g Red wine vinegar
Pan-Seared Pears
500 g Bartlett (3), quartered & cored
5 g Olive oil
15 g Butter
Sour Cream Spread
190 g Sour cream
30 g Dijon mustard
5 g Lemon juice
5 g Chopped parsley, chives & dill..
Directions
1
*To make them from scratch, look up at Hamburger Buns recipe.

Roasted Eggplant
2
Trim off eggplant stems, divide in half and cut lengthwise. Season with olive oil, salt and
pepper. Arrange eggplant halves in a shallow dish, add about a tablespoon of water, seal
well with plastic wrap and microwave for 6 to 7 minutes. Carefully, remove the plastic wrap
and drain the eggplant slices on paper towels. In a hot pan, drizzle olive oil and sear
eggplant slices (flesh side down for about 15 minutes on medium high heat or until light
brown color. Deglaze pan with balsamic vinegar and continue to cook for an additional 5
minutes or until eggplants get a nice caramelization. Flip and turn heat off and let rest in the
pan to cool down slowly.

Red Onion Marmalade

3
Cook thinly sliced red onions in olive oil, salt and pepper for about 15 minutes on medium
low heat; covered. Stir mixture a couple times during cooking. Remove lid and deglaze with
red vinegar; cook for an additional 10 minutes; uncovered. The onion mixture turns into
marmalade when any remaining moisture left from the onions and vinegar is gone, then the
natural sugar from the onions begins to caramelize within. Set aside.
Pan-Seared Pears
4
In a hot pan, drizzle olive oil and sear pear quarters well; for about 10 min on medium high
heat. Then, throw in butter in chunks and cook for 3 minutes more. Drain pears on paper
towels. Cut each pear quarter in 2 pieces; reserve.

Sour Cream Spread

5
Mix all ingredients together. Season to taste – Keep refrigerated for up to 5 days.

Montage
6
Cut buns in half, and toast on hot and oiled pan. Coat bottoms and tops bun with some sour
cream spread. Place a couple of salad leaves and continue to build up each burger
overlapping with roasted eggplant (cut in half or chopped), blue cheese, red onion
marmalade, seared pears and more chopped eggplant is desired. Place burgers under the
broiler to allow cheese to melt. Add some crushed nuts – Enjoy!
HAMBURGER DOUGH
Ingredients
Dough
180 g Water at 71ºF/21ºC
100 g Eggs
30 g Vegetable oil
400 g Unbleached bread flour
14 g Instant yeat or 25g fresh yeast
20 g Sugar
8 g Salt
Egg Wash
50 g Egg, beat with a pinch of salt
Directions
Mixing Dough
1
In a stand mixer fitted with the hook attachment, mix together water, eggs, oil, sugar, and
salt. Add flour and yeast. Mix 3 min on low to combine. Increase speed to medium-high and
mix for about 7 min more or until dough comes off clean from the sides of the bowl.
Transfer dough in a smaller and oiled container, cover with plastic wrap or a wet towel.
Leave to ferment for a couple of hours or until it has tripled in size.

Shaping & Proofing

2
Transfer dough on floured countertop and divide into ten 70 grams portions. Shape into
tight rounds avoiding using extra flour; it makes it harder to ball out. Cover and let rest for
about 15 min.
Re-tight into rounds and place each bun in a greased English muffin rings. Cover and let
proof for about an hour or until double in size. Egg wash buns and sprinkle some sesame
seeds if desired.

Baking
3
Bake in a 425ºF/220ºC for 12 to 14 minutes. Let cool on wire rack. Enjoy!
BRUNO BURGER
Ingredients
Burger Patties
1000 g 85% lean ground beef*
120 g Shallots, minced
15 g Italian parsley, chopped
3 g Ground black pepper
Balsamic Red Onions
200 g Red onion rings
30 g Balsamic vinegar
7.50 g Olive oil
Montage
400 g Burger buns (see recipe)
340 g Side smoked bacon, cooked
200 g Balsamic red onions
150 g Jack cheese, or gorgonzola...
50 g Baby arugula, or lettuce
150 g Heirloom tomatoes, slices
Directions
History
1
The name of the burger originated from Hamburg, Germany. The Oxford dictionary had a
reference to hamburger under "Hamburg Steak," which was actually a patty of ground beef
that had been seasoned. The actual term "hamburger" didn't begin to emerge until years
after the invention of the meat grinder. During the end of the 19th century, the word
hamburger started becoming more common. People in America were referring to hot beef
sandwiches as hamburgers. The hamburger that we know today started being created and
sold during the First World War. This idea was first imagined in the 1920s by the White
Castle restaurant chain and its visionary Edgar Waldo "Billy" Ingram, and was refined by
McDonald's in the 1940s. The hamburger has become a culinary icon in the United States
and has spread from continent to continent maybe because, in part, it is easy to understand
in different culinary cultures and affordable.

Burger Patties
2
*Best beef patties: Grind together 60% wagyu beef chuck, 20% grass-fed boneless short ribs
and 20% hanger steak. Do not salt your beef until the patties are formed. Salt will dissolve
muscle proteins, which subsequently cross-link, turning your burgers from moist and tender
to sausage-like and springy. The best time to salt your burgers is when their gonna hit the
grill or griddle. In a hot frying pan, arrange bacon and cook until brown. Remove some of
the fat but keep bits and throw in shallots and cook until fragrant. Turn off the heat, add
parsley, and transfer on plate and let cool. In a large bowl, gently mix ground beet with
shallots mixture and pepper. Form patties using an English muffin ring, or a large cookie
cutter. Make patties thick ≈1''/2.5cm. Chill.

Balsamic Red Onion

3
Cook down red onion slices with oil for about 10 min or medium heat. Deglaze with
balsamic vinegar. Season with salt and pepper to taste – cool.

Grilling Patties
4
Burger patties can be pan seared or grilled. In any case, the grill or frying pan must be clean
and very hot. Use high smoking point oil or clarified butter. Salt bottom of the pan and top
meat and sear 4 min on each side or until internal temperature reads 130°F/54.5ºC for
medium-rare (pink and warm). Season with pepper, top with cheese and leave meat to rest
3 min.

Montage
5
Slice buns and toast. Build your burger with salad, bacon, meat, more green, tomato, and
onions. You can of course add cornichons (baby dill pickles), mustard, ketchup and
mayonnaise. Making your own burger from scratch sets your cost at 5.5 dollars per 400g
serving meal!
ROCKFISH COMESQUIS HERBED MAYO

Ingredients
Pate a Choux & Fish Mixture
130 g Water
30 g Butter
1 g Salt
65 g Flour
50 g Whole egg
150 g Russet potato, cooked, peeled and passed through a food mill
300 g Poached fish
30 g Fresh herbs: parsley or chervil, cilantro and dill, chopped
Herbed Mayonnaise
160 g Vegetable oil such as grape seed
30 g Parsley, dill and cilantro
20 g Egg yolk, room temp
10 g Dijon mustard
10 g Red wine vinegar
Directions
Fish Court Bouillon
1
Throw ingredients in a large saucepan. Bring to boil and cook for 30 min.
Add fish fillet in court bouillon, turn the heat off – put the lid on and let poach for about 5
min (Do not over cook nor stir).
Transfer fish fillet onto a plate to cool. Shred fish making sure there is none pin bones left
behind; set aside.

Pate a Choux & Fish Mixture

2
Yields 16 to 24 balls /1.4oz/40g to 0.9oz/25g.

Bring water, butter and salt to a boil. Remove from the heat and mix in flour to combine –
slide back on stove and cook pate a choux for a couple of minutes stirring swiftly. Transfer
into a clean bowl, mix in the egg and add potato, fish, herbs and season with turmeric, salt
and pepper to taste.
Using a small icecream scoop, make balls into desired size and chill.

Herbed Mayonnaise
3
Blend oil with herbs, sieve and set aside.
Whisk egg yolk, mustard, vinegar and seasoning. Pour herbed oil into thin stream whisking
constantly.
Season with salt and pepper – for a firmer texture, use an immersion blender.
Store mayo in the refrigerator for up to 2 days.

Frying Cromesquis
4
Deep fry cromesquis in a 375ºF/190ºC oil in 2 batches. Tranfer onto a plate lined with paper
towel.
Let cool down a bit and top with some herbed mayo right before serving or serve mayo in a
separate dipping bowl. Bon appétit!
Ingredients
Soft Chocolate Biscuit
90 g milk
45 g butter
2 g salt
60 g flour
20 g cocoa powder, unsweetened
110 g Eggs (2)
80 g Egg yolks (4)
130 g Egg whites (4)
2 g cream of tartar
60 g sugar
Vanilla Chantilly
300 g heavy cream, hot
300 g heavy cream, chilled
125 g white chocolate
5 g vanilla
4 g gelatin
Crumble
100 g almond meal
80 g powdered sugar
80 g butter, cubed
80 g flour
1 g salt
Crunchy Praliné
50 g dark chocolate (≈60%)
30 g cocoa butter or coconut butter
150 g hazelnut praliné
60 g feuilletine (dry crepes)
or crushed corn flakes
115 g Baked crumble
Cherry Marmalade
600 g frozen dark cherries
frozen morello or griotte puree
50 g corn syrup or glucose
90 g sugar
10 g apple pectin
30 g cherry liquor or Kirschwasser
optional
Ganache Glaze
425 g Bittersweet chocolate
525 g heavy cream
30 g honey or trimoline
60 g corn syrup or glucose
100 g butter, cubed
Directions
About
BLACK FOREST ROLL CAKE

1
Black Forest Cake (Forêt Noire) is a German dessert Schwarzwälder Kirschtorte. It combines
rich chocolate cake layers with cherries and Chantilly. This recipe is inspired by chef Thierry
Bamas (MOF). The technique used for the chocolate sponge isn't something we are familiar
with. It is based on a pate a choux-like-dough concept which offers an unique flexibility. The
whole thing is then layered with dark cherry marmalade and luscious vanilla Chantilly and
glazed with chocolate ganache. Make a day ahead.

sliced black forest roll

Soft Chocolate Biscuit

2
Yields one half size sheet pan 18X13 inch (46X33 cm) and one 9X13 inch (23X33 cm. Or, one
large 16X22 inch/40.6X55.9 cm sheet pan. Grease tray and silicone mat or parchment with
cooking spray or oil. This pate a choux-like dough chocolate biscuit concept offers an
exceptional softness. Sift flour and cocoa powdered together. Mix eggs and egg yolks with
an immersion blender. In the stand mixer fitted with the whisk attachment, beat egg whites
and cream of tartar and one-third of the sugar on medium speed. Meanwhile, bring to a
boil, milk, butter and salt. Remove from the heat and pour mixture to a large pastry bowl.
Add the sifted powder and mix to combine with the whisk. In the mean time, increase mixer
speed to high and beat egg whites until stiff peaks form adding remaining sugar gradually.
Turn oven on to 450ºF/230ºC (set it to 400ºF/205ºC if using a fan oven). Fold one-third of
the meringue into the chocolate mixture and add the remaining. Scale out 350g of batter for
the half size baking tray and use the remaining for the 1/4 size pan. Spread into even sheet.

chocolate sponge sheet batter

Baking
3
Bake for 7 minutes. Let cool completely and freeze until ready to use.

chocolate sponge cake sheet

Vanilla Chantilly (Ganache Montée)

4
Soak gelatin in cold water to soften, and drain. Bring the first part of heavy cream (300g) to
a boil along with vanilla. Add white chocolate and mix using an immersion blender. Add
gelatin and mix. Add the chilled heavy cream and mix. Refrigerate mixture overnight.

ganache montée

Crumble
5
In a food processor, blend all ingredients together. Roll out pastry into a 0.16 inch/4 mm
thick sheet and freeze. Cut into very small cubes and freeze. Spread onto a baking tray lined
with silicone mat or parchment. Bake at 350ºF/180ºC for about 20 minutes (keep an eye on
it) – let cool. There will be plenty of leftover crumble... save it for you morning granola!

crumble

Crunchy Praliné
6
Crunchy praliné is going to be the base of the cake. Microwave cocoa butter; set aside.
Meanwhile, melt chocolate to 113ºF/45ºC and stir in melted cocoa butter. Add praliné and
feuilletine (feuilletine, or pailleté, is a crispy confection made from thin, sweetened crêpes.
It can b subbed for crushed corn flakes). Then add the crumble – mix to combine and roll
out into a 0.23 inch/6 mm thick rectangle between a silicone mat and parchment paper and
refrigerate or freeze. Once set, carefully cut into two equal part that should match the cake
dimensions... 11X3 inch 28X7.5 cm, and freeze. Crunchy praliné scraps can be reused;
rewarm first.

crunchy praliné

Cherry Marmalade
7
Melt out frozen cherries along with the glucose. Meanwhile, mix sugar and pectin together.
When cherries are soft enough, mix using an immersion blender. Heat up and stir in the
sugar-pectin mixture. Bring to a boil and cook for 2 minutes. Add cherry liquor if desired –
bring to a quick boil and set aside.

cherry marmalade

Montage
8
Top frozen chocolate biscuit with parchment and flip onto the countertop and remove
silicone mat. Warm up cherry marmalade and spread it (300g) evenly onto the biscuit and
freeze for 15 min. Meanwhile, whip two-third of the Chantilly to medium-firm peaks (save
remaining for the final decoration). Cover the biscuit with 300g vanilla Chantilly. Make a
quarter turn clockwise and roll into a log starting from noon to 6 o'clock. Use the parchment
paper and a rectangle device, and gently tight it up. If some of the filling comes out, fix it
with a spatula. Freeze cake for a couple of hours and re-tight again. Freeze cake for 4 hours
at least prior to glaze.

black forest log montage

Ganache Glaze
9
Melt chocolate; partially. Meanwhile, bring to a boil heavy cream along with honey and
glucose. Mix in chocolate gradually. When ganache temperature reaches 113ºF/45ºC, add
butter and mix using an immersion blender. Use at 90/95ºF (32/35ºC). Ganache can be
stored in the refrigerator. Before using, rewarm slowly over a bain-marie stirring ever so
often. Do not over heat.
ganache glaze

Glazing
10
Place a cooling rack onto a large baking tray lined with plastic wrap. Place log onto rack and
glaze. Transfer to a flat surface, sprinkle some cocoa nibs or chocolate pearls and trim off
ends. The log should measure 11 inch/28 cm. Carefully transfer cake onto the crunchy
praliné base. Do likewise with the other cake if so. Whip remaining Chantilly and pipe out
large dollops using a large plain pipping tip. Create holes using a melon baller (warm up in
hot water prior to dig into the filling). Fill holes with remaining cherry marmalade. Cherries
in brandy (cerises champagne) can be used for the last touch up. Refrigerate cake for a few
hours to thaw before serving.

glazing chocolate cake roll

Storage
11
Black forest cake can be made in advance and kept frozen for a up to a month. Once
thawed, keep refrigerated for up to 3 days.

POTATO CAULIFLOWER AU GRATIN

Ingredients
1000 g Cauliflower, trimmed and cut into florets / Choux Fleur
800 g Potatoes (Yukon Gold), cooked, peeled and sliced / Pomme de Terre (Bintje)
400 g Mozzarella, sliced / Tranché
400 g Onion, sliced / Tranché
Bechamel
60 g Butter / Beurre
40 g Flour / Farine
250 g Milk / Lait
100 g Heavy cream / Crème liquide
Cauliflower Sauce
450 g Bechamel
300 g Cooked cauliflower / Choux Fleur
50 g Mozzarella
30 g Parmesan (optional)
Directions
Cooking
1
Saute onion with fat, season with salt and pepper and cover. Cook for 8 min on low heat;
stir up and repeat. Uncover and cook for an addional and 5 min; set aside.
Cook and peel off potatoes. Meanwhile, cook cauliflower florets in salted water for about 5
min or until fork tender (not too soft); drain and save some of the cooking water; keep
warm.
🇫🇷 Sauter les oignons avec le beurre et huile d’olive pendant environ 3 minutes. Saler et
poivrer. Couvrir et cuire a feu doux pendant 8 min, remuer puis remettre a cuire avec le
couvercle pendant 6 ou 8 minutes jusqu’a coloration. Retirer le couvercle et continuer
pendant encore quelques minutes. Cuire les patates et les peler. Cuire le choux choux fleur
dans de l’eau salé pendant environ 5 minutes.. ne pas faire trop cuire. Égouter et garder un
peu d’eau de cuisson.

Bechamel & Cauliflower / Choux Fleur Sauce

2
In a saucepan, make a roux – melt butter and add flour. Cook for 2 min on medium heat.
Whisk in milk, bring to boil and cook for 2 min whisking constantly. Season with salt, pepper
and nutmeg. Add heavy cream. Blend one-third of the cauliflower (300g) with a dash of
cooking water, add bechamel and cheese. Readjust consistency and seasoning if needed.
🇫🇷Faire un roux en cuisant le beure et la farine a feu moyen pendant 2 min sans
coloration. Verser le lait froid, bien mélanger – porter a ébulition et faire bouillir 2 min en
remuant vigoureusement. Sortir du feu, assaisonner avec de la noix de muscade, sel et
poivre. Ajouter la crème et garder au chaud.
Ensuite, a l’aide d’un puissant mixeur émulsionner un tier du choux fleur avec un peu de son
eau de cuisson et la béchamel. Ajouter le fromage.

Montage & Baking / Cuisson

3
In a large shallow dish, coat bottom with some of the cauliflower sauce. Overlap potato
slices with cauliflower florets. Season with salt and pepper. Spread over half of mozzarella
and the onions. Repeat and finish with onions and cheese.
Bake at 450ºF (220ºC) for 15 min, set oven to broiler and continue to bake for 5 min more.
Enjoy!
🇫🇷Verser de la sauce au fond du plat a gratin puis intercaler les tranches de pomme de
terre cuite avec le choux fleur. Saler et poivrer. Couvrir avec de la sauce, oignons et
fromage. Renouveler l’opération en finissant avec les oignons et fromage.
Cuire dans un four préchaufé a 230ºC pendant 15 minutes ensuite régler en position grill et
continuer jusqu’a coloration; environ 5 minutes. Bon appétit!