Bruno Albouze
8 recipes converted from their YouTube cooking videos.
Pear Shaped Dessert – Bruno Albouze
A stunning, multi‑layered pear‑shaped dessert that combines a bright pear‑agar jelly core, a silky chocolate‑cocoa butter mousse, and two glossy chocolate glazes. Inspired by Parisian pastry chef Citric Gori, this dessert looks like a whole pear but is entirely made of pastry components.
Peach Shaped Dessert – Bruno Albouze
A modern French‑inspired summer dessert that mimics a fresh peach. A silky peach‑flavored mousse is set around a peach‑puree insert, coated in a crisp white chocolate and cocoa butter shell. Served chilled, it looks like a perfect bite‑size peach.
Strawberry Cookies – Bruno Albouze
Soft, buttery strawberry‑flavored cookies made with freeze‑dried strawberry powder, topped with a silky strawberry caramel and finished with strawberry marmalade and fresh strawberry slices. The dough can be refrigerated for up to five days or frozen for longer storage, making it perfect for make‑ahead baking.
Apple Shaped Dessert – Bruno Albouze
A modernist dessert featuring a frozen apple‑jelly core encased in silky white chocolate mousse, coated in a crisp cocoa‑butter chocolate shell and finished with a glossy glaze. Served as a stunning sphere that looks like a whole apple, this dessert combines bright apple flavors with rich chocolate textures.
Grilled Spanish Octopus – Bruno Albouze
A flavorful Mediterranean‑style grilled octopus paired with perfectly tender sous‑vide potatoes, finished with a bright lemon vinaigrette and smoky chorizo. The recipe uses low‑temperature long‑time cooking for consistent texture and finishes with a quick sear and grill for caramelized flavor.
Dubai Chocolate Bar – Bruno Albouze
A luxurious Dubai‑style milk chocolate bar filled with a crunchy pistachio‑kadif interior and coated in a glossy tempered milk chocolate shell. Inspired by the original Marbella bar invented in 2021, this recipe walks you through making pistachio paste, roasting shredded kadif, and using a chocolate spray technique for a professional finish.
Giant Pumpkin Chocolate Cookies – Bruno Albouze
These oversized pumpkin‑infused chocolate cookies are crisp on the edges, soft inside, and packed with pumpkin‑seed butter, crunchy pumpkin‑seed brittle, dark chocolate and candied orange. The recipe includes a reduced pumpkin puree for intense flavor, a caramelized pumpkin‑seed brittle, and a two‑stage baking method that yields a professional‑grade texture.
Carmel Peanut Cookies – Bruno Albouze
Homemade peanut butter cookies made from scratch, featuring crunchy caramelized peanuts folded into the dough and finished with a silky salted caramel drizzle. The dough can be chilled for up to two weeks, making it perfect for make‑ahead baking.