Box of crispy potatoes with mushrooms

Name: Box of crispy potatoes with mushrooms
Ingredients: 6 units.items Egg yolks; Pepper and salt; 100 g Melted butter; mushroom mix; Egg white; 215 ml Water; 1 kg Dry mashed potatoes; 75 g Butter; 3 units.items Eggs; 200 g Whole milk; 40 g hazelnut oil; 50 g Cream; 70 g Gruyère cheese; Flour; 95 g Sifted flour; Nutmeg; 5 g Salt; 80 g hazelnuts; 1 units.items garlic clove; 60 g Milk; 1 units.items Celeriac; 150 g Soft butter; cappuccino milk powder; 1 units.items Shallot; 250 g Flour; 30 g Rice flour; Cream; 90 g smoked butter; 40 g Dried cèpes; 1 units.items Egg yolk

This dish consists of: crispy potato 'box' filled with mushrooms, gougères, salsify, smoked butter crumble.

Our FoodXperience chefs prepared for autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can provide each of your guests with a delicious autumn dish!

Ingredients

6units.itemsEgg yolks

Pepper and salt

100gMelted butter

mushroom mix

Egg white

1kgDry mashed potatoes

Flour

Nutmeg

Breadcrumbs

215mlWater

75gButter

3units.itemsEggs

70gGruyère cheese

95gSifted flour

200gWhole milk

40ghazelnut oil

50gCream

cappuccino milk powder

5gSalt

60gMilk

150gSoft butter

250gFlour

1units.itemsEgg yolk

80ghazelnuts

1units.itemsgarlic clove

1units.itemsCeleriac

1units.itemsShallot

Cream

40gDried cèpes

Vegetable stock

30gRice flour

90gsmoked butter

Pepper and salt

90gMilk powder

cèpes powder

50gPanko

Preparation

Mix all ingredients (except the flour, egg white, breadcrumbs, and hazelnuts) together.
Put the mixture into silicone molds and place briefly in the freezer to make breading easier.
Remove them from the molds and bread in flour, egg white, and breadcrumbs.
Bread again in flour and egg white, and now use chopped hazelnuts instead of breadcrumbs.
Fry until crispy in oil.
Cut the top off the potato 'box' and hollow it out slightly.
Briefly sauté the mushroom mix in the pan and fill the potato 'box' with it.

Heat the water with the butter and a little salt.
Add the flour and mix into a dough.
Remove from the heat and mix in the eggs one at a time.
Grate and finely chop the cheese and add to the dough.
Pipe onto a baking mat and bake crispy at 200°C for about 20 minutes (depending on size).

Wash and peel the salsify.
Cook in milk with salt until done.
Before serving, fry in beurre noisette and season with salt.

Heat the milk, cream, and hazelnut oil for 20 minutes at 80°C.
Dissolve half a tablespoon of milk powder in the mixture, heat and froth with a hand blender before serving.

Mix all ingredients well and knead into a smooth dough.
Let rest for at least 1 hour and roll out thinly over the greased tartelette molds.
Bake the tartlet shells at 180°C until nicely browned.

Clean the celeriac and cut into cubes.
Place them in a smoking box at medium temperature for 20 minutes.
Finely chop the shallot and garlic.
Sauté the celeriac cubes well in butter with the shallot and garlic.
Add the dried cèpes and sauté briefly.
Deglaze with a splash of cream and stock and let cook through.
Puree the celeriac and cèpes mixture into a cream (use some cooking liquid if needed).
Roast the hazelnuts and chop finely.
Mix in the hazelnuts.
Pipe the mixture into the tartelette shells.

Place the butter in a smoking box with cold smoke for 15 minutes.
Dry-fry the smoked butter, rice flour, milk powder, and panko in a non-stick pan.
Season with pepper, salt, and a little cèpes powder.