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Pommes dauphine with stewed meat, girolle cream and tuille

Pommes dauphine with stewed meat, girolle cream and cep tuile.This dish was presented during the 'Chef’s Table Wild' where real autumn dishes were served, featuring game & poultry in the leading role.

Ingredients

450gPastry flour
40gSea salt
750gWhole milk
12units.itemsFree-range eggs (m)
375gunsalted butter
2000gDry mashed potatoes

1000gVenison stew meat (cooked)
40gXO mushroom sauce
250gVeal stock

1500gVeal stock
0.5units.itemsBunch of rosemary
5units.itemsbanana shallot
0.5units.itemsGarlic bulb

1000gChanterelles / girolles
200gunsweetened whipped cream
5units.itemsRosemary sprigs
3units.itemsGarlic cloves
5units.itemsbanana shallot

120gJus de cèpes
5gMushroom powder
30gSunflower oil
100gCrispy sourdough tuille mix

Preparation

  1. Bring the milk, butter, and salt to a boil.
  2. Add the flour and mix well, cook over low heat.
  3. Then put it in the KitchenAid and mix with the paddle attachment, adding the eggs one by one.
  4. Add the warm dry mashed potatoes.
  5. Fill into the desired mold and place a frozen cube of the stew in the center.
  6. Cover with butcher's foil and steam at 90°C for 25 minutes.
  7. Remove the foil and place in the blast chiller.

  1. Let the poulet drain and chop coarsely.
  2. Mix with the XO and veal stock.
  3. Fill into a smaller mold than the pommes dauphine and freeze.

  1. Cut the shallot and garlic in half.
  2. Put everything in a pan and reduce to the desired flavor and thickness.

  1. Briefly wash the chanterelles and let them drain on a dry cloth.
  2. Sear the chanterelles over high heat.
  3. Finely chop the shallot and garlic, pick the rosemary.
  4. Sauté these in the same pan.
  5. Add the cream to the mixture and let it reduce.
  6. Blend the mixture until smooth and season to taste.

  1. Mix all the ingredients together.
  2. Bake at 160ÀöC for 8 minutes.