Tartelette Porcini, Potato & Truffle

Name: Tartelette Porcini, Potato & Truffle
Ingredients: cèpes powder; 50 ml Milk; Parmesan powder; Smoke oil; 50 ml Cream; 1 units.items pack of wonton wrappers; 250 g Potatoes; 25 g Butter; tartelette baking mold; cèpes powder; Pepper; Salt; Salt; 1 units.items box of quail eggs; duck fat; 0.5 units.items jar of dried cèpes; Oil; 1 units.items minced garlic clove; white truffle oil; Red wine; Jus de cèpes; 0.5 units.items chopped onion; Pepper

Tartelette of cèpes with a foam of potato, cèpes & Parmesan.Finished with fresh truffle and a quail egg. Topped with a truffle and balsamic crisp and crispy potato pops.

Ingredients

cèpes powder

Smoke oil

1units.itemspack of wonton wrappers

tartelette baking mold

50mlMilk

Parmesan powder

50mlCream

250gPotatoes

25gButter

cèpes powder

Pepper

Salt

white truffle oil

1units.itemsbox of quail eggs

Oil

Salt

duck fat

0.5units.itemsjar of dried cèpes

1units.itemsminced garlic clove

Red wine

Jus de cèpes

0.5units.itemschopped onion

Pepper

Preparation

Defrost the wonton wrappers and cut them to the desired size with a cutter.
Brush them with smoked oil.
Dust the powder over the wrappers using a fine mesh sieve (tea strainer).
Preheat the oven to 180°C.
Place the baking mold upside down, lay the cut wonton wrapper on top, and place a new mold upside down over it. Continue stacking this way.
Put a stack of molds (upside down) on a baking tray and bake for about 7 minutes in the oven.

Cook the potatoes until fully done (preferably in milk and cream).
Heat (do not boil) the cream and milk and add the Parmesan, optionally purée well with a hand blender.
Pour the milk and cream mixture through a fine sieve and add the butter.
Purée the potatoes and add milk, cream, and butter until a nice yogurt-like thickness is achieved. 5. Season with cèpes powder, pepper, salt, and white truffle oil.

Heat a water bath with a sous-vide stick to 64°C and cook the eggs for about 60 minutes.
Cool the eggs in cold water and carefully cut open the shell with a sharp knife.
Separate the yolk from the egg white.
Store the yolk in sunflower oil. Tips: • Keep the yolks in a holding at a lukewarm temperature so you can serve them immediately. • At a water bath temperature of 65°C, the yolk is slightly firmer and easier to work with. • Store the yolks in soy for a different color and intense flavor. • Rinse the yolk under a gentle stream of tap water if the egg white is difficult to remove.

Soak the desired amount of cèpes in lukewarm water.
Rinse them thoroughly and save the soaking liquid (strain through a coffee filter, as it often contains a lot of sand).
Heat a generous spoonful of duck fat and sauté the onions, garlic, and cèpes well.
Deglaze with red wine and cèpes jus and let reduce.