Recipe for crispy puffs with Melanosporum truffle cream

#Greedy #Local products #Recipe #Wine and gastronomy

A perfect balance between the lightness of the cabbage, the crispness of the cracker and the power of the mascarpone cream which has taken on the aromas of the truffle since the day before... A real moment of grace!

Preparation the day before

Baking 30 minutes

Difficulty Advanced

Portions 10 people

For 10 gourmands...

Ingredients

500 g liquid cream
100 g sugar
30 g truffle slivers and a few shavings for dressing
250 g of mascarpone
185 g flour
60 g brown sugar
50 g softened butter and 85 g butter
125 g of milk
3 eggs
A pinch of salt
Icing sugar for dressing

You will also need some

Utensils

A baking sheet
Baking paper
A little room in the freezer
A piping bag
Dexterity and self-control

Melanosporum truffle also called "black diamond"

Claude-Emmanuel Robin, the Avenue of the Vines

Step by step recipe

Truffle flavored cream:

The day before, warm 500g of liquid cream with 100g of sugar then place 30g of truffle slivers with 250g of mascarpone.
Mix the whole.
Leave to rest in the fridge overnight.

Crispy puffs:

Make the cracker by mixing 60 g of flour, 60 g of brown sugar and 50 g of softened butter, then spread the dough thinly between two sheets of baking paper.
Reserve in the freezer.
Prepare the choux pastry by bringing 125 g of water, 125 g of milk, 85 g of butter, 2 pinches of sugar and salt to the boil.
Add 125 g of flour and dry out the resulting dough over low heat.
Off the heat, add 3 eggs gradually and obtain a smooth paste.
Using a smooth pastry bag, pipe the cabbage 2 cm in diameter. Place a round of cracker on each cabbage. Bake for 30 minutes in the oven at 170°C.

Dressage:

Fill each puff with whipped cream using a pastry bag.
Sprinkle with icing sugar then place a shaving of truffle.