Bread
60 persons
Stuffing 1
735g chicha meat
50g white onion
50g white wine
50g cognac
Stuffing 2
200g raw foie gras
30g chicken liver
1 egg
1g four spices blend
12g salt
3g white pepper and juniper berry
Butcher bread
1kg bread dough
PM foie gras
Vinaigrette dressing
30g balsamic vinegar
0,3L olive and grape seed oil
20g truffle trimmings
PM white pepper
5g Maggi sauce
Truffle purée
60g truffle
PM white stock
Finish and dressing
PM chives PM ginger
PM hazelnut crumbs
Stuffing
For every stuffing, stir the ingredients together and let marinate overnight. The following day and for each preparation blend the meats in a mincer without the onions.
Roll the stuffing to make ballotines of 20cm long and 3cm thick then precook 6 minutes at 85°C. After the cooking, leave it to cool fully. Once they are chilled, cut the ballotines in 30g portions and form well rounded ball.
Butcher bread
envelop the portions in 80g of bread dough and roll on work surface. Let the dough rise for 15 minutes then put in the oven (turned off) at 230°C for 10 minutes then 10 minutes at 180°C (oven turned on).
After the cooking, glaze foie gras fat.
Vinaigrette dressing
Emulsify the vinegar and the oil, add the seasoning then the grounded truffles.
Set aside.
Truffle purée
Cook the truffle and the white stock on a vacuum bag in a steam oven for 3 hours
Blend and set aside.
Finish and dressing
In a cookooning, put the truffle purée shaped in quenelle, the vinaigrette dressing, the chiselled chives, the ginger cut in brunoise and the hazelnut crumbs.
Put a little bread on the cookooning lid.
