Episode 61: Cordon Bleu
BEET LAYERS WITH CREAM CHEESE
300 grams beets
1 piece artichoke
juice of one lemon
5 grams flour
200 grams Philadelphia cream cheese
100 grams baby salad greens
½ cup chives
100 millilitres olive oil
5 grams truffles
salt
Preparation Time: To cook beets (depending on size) 2 to 3 hours + assembly: 45 minutes
Ease of Preparation is Intermediate
Cook beets in water until tender. When cooked and cooled cut them using a round cookie cutter.
Cook the artichoke in a blanc de cuisson (1/2 litre water, salt to taste, juice of half lemon and 5 grams flour) until tender.
Mix cream cheese until softened.
Layer the beets using a small circle mould beginning with a slice of beet, then cream cheese, then the artichoke, another slice of beet, another layer of cheese, and so on. Finish with a slice of beet and remove circle moulds.
Garnish the plate with a fine selection of young greens and chives salad. Season with olive oil and lemon juice, place truffle slices on top.
Yield: 4 portions
PETIT BAR EN CROUTE FAÇON KOULIBIAC, AUBERGINES BAYALDI
(SEABASS IN A CRUST KOULIBIAC STYLE, BAYALDI EGGPLANT)
Dough
20 grams yeast
120 millilitres water
400 grams flour
5 grams sugar
10 grams salt
2 eggs
40 millilitres oil
700 grams to 800 grams sea-bass, filleted
Stuffing
150 grams Italian rice, cooked
1 shallot
120 grams mushrooms
10 grams butter
10 grams parsley
½ tablespoon tarragon
180 grams onions
2 hardboiled eggs
Beurre blanc Sauce
3 shallots
100 millilitres white wine
20 millilitres white vinegar
200 grams butter
Bayaldi Eggplants
2 tomatoes
2 eggplants
salt
pepper
cayenne pepper
2 zucchinis
2 cloves of garlic
5 teaspoons basil
20 grams breadcrumbs
100 millilitres olive oil
coarse salt
Preparation time: dough 3 hours + 1 hour preparation
Ease of preparation is difficult
Preheat oven to 350 degrees Fahrenheit
Put yeast in warm water.
Make a well with the dry ingredients, add eggs and yeast and water mixture. Incorporate dry ingredients into the mixture until a soft dough ball is obtained. Knead dough until elastic, add oil and let rest until doubled in volume in a warm place.
Dress the sea-bass, cut them into little escalopes (thin, flattened slices) sear in butter and let cool.
Cook the rice and cool.
Make a duxelle: finely chop shallots and mushrooms, sauté in butter until mixture is dry, add parsley and tarragon.
Finely chop onions and sweat, allow to cool.
Hard boil the eggs.
Roll the dough out into a square. Garnish the square in layers with: the rice, the seabass escalopes, the eggs, the duxelle, fresh herbs, the onions, and finish with a layer of rice. Moisten lightly the sides of the dough with egg wash, wrap the garniture. Brush with eggwash and put the koulibiac on a baking dish, upside down, seal on bottom. Let rest 25 minutes in a warm place. Brush koulibiac with egg-wash. Make a small hole in the pastry to allow steam to escape. Cook at 350 degrees for 45 minutes.
Make the beurre blanc to serve over finished dish: chop shallots, put in pot with white wine and vinegar. Cook over medium heat until reduced by half. Gradually whisk in butter, until a creamy texture is obtained.
To prepare the tians of eggplant:
Peel the tomatoes and cut into rounds.
Cut the eggplant into rounds, season with salt pepper and cayenne to taste, and fry.
Cut the zucchini into rounds.
In the circle mould, put tomatoes first season with salt, pepper and cayenne to taste, then finely chopped garlic, fresh basil, and add a soupspoon of bread crumbs. Then, using the eggplant and tomato slices, make another layer in which the tomato and eggplant slices overlap one another. Add more breadcrumbs, olive oil and bake in the oven 10 minutes at the same temperature as the sea-bass dish (350 degrees Fahrenheit). At the last minute, season and sauté the zucchinis, remove the circle and finish with a layer of zucchinis.
Yield: 4 portions
CHOCOLATE RASPBERRY TART WITH CHOCOLATE CARAMEL AND SORBET
Chocolate sable dough:
120 grams butter
90 grams icing sugar
235 grams flour
30 grams almond powder
2 grams salt
50 grams whole eggs
10 grams cocoa powder
2 grams baking powder
Chocolate raspberry ganache:
65 grams cream
100 grams dark chocolate
60 grams raspberry purée
10 grams glucose
Raspberry chocolate sorbet:
200 millilitres water
35 grams sugar
75 grams dark chocolate
75 grams raspberry purée
Chocolate caramel fan:
50 grams water
200 grams sugar 25 grams cocoa paste
Preparation time is 2 hours
Ease of preparation is Intermediate
Preheat oven to 350 degrees Fahrenheit
Chocolate Sable Dough: Mix soft butter with icing sugar, flour, almond powder and salt. Make a well with this mixture, Add eggs and incorporate. Finish kneading with sieved cocoa powder and baking powder. Refrigerate for minimum half-hour. Roll out and line small tart moulds. Bake in medium heated oven at 350 degrees Fahrenheit for approximately 15 minutes.
Chocolate raspberry ganache: Bring cream to a boil. Add to chopped chocolate and mix with wooden spatula until cream is smooth. Incorporate lukewarm raspberry purée and glucose, (sugar which does not crystallize, can substitute with corn syrup) in the same manner.
Pour into previously baked tart shells (above) and bake in a 350 degrees Fahrenheit oven for 5 minutes. Serve lukewarm.
Raspberry chocolate sorbet: Boil water with sugar. Pour over chopped chocolate. Finish by incorporating the raspberry purée. Mix in mixer and transfer to ice cream machine when cooled.
Chocolate caramel fan: Cook water and sugar to 150 degrees Celsius. Add cocoa paste (100 % cocoa chocolate). Mix and bring sugar to 160 degrees Celsius. Spread out four fan shapes on parchment paper. While mixture is still soft, gather the parchment paper to make folds in the fans to give it a wavy look. Remove when hardened.
Yield: 4 servings
