The Stromboli tart is a remarkable combination of texture mingling chocolate, nuts and cocoa nibs (crushed cocoa beans) mimicking the magma and lava crust of the Stromboli volcano in Italy. A recipe inspired by François Daubinet head chef at Fauchon pâtisserie in Paris. Enjoy!
Hello Fans!
As you know I have been working the past few months to build Bruno Albouze Inc.
I am pleased to let you know that we have just launched an equity crowdfunding raise that lets my fans part owners in the company🌞
Click here to learn more
Thanks again for all your support, we can’t build this company without people like you.
All the best,
Bruno Albouze
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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″ DALSTRONG Santoku Knife – Omega Series – 7” All Clad 600 Wats immersion blender Pastry bowls Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
Recipe coming up!!