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!
Prep time 1 time
Cook time 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
Step by step recipe
1
Cut truffle
Mr Taburet
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.
2
Truffled cabbages, l'Allée des Vignes restaurant - Cajarc
A. Crepin
Crispy cabbage:
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.
3
Truffled cabbage
Claude-Emmanuel Robin, the Avenue of the Vines
Dressage:
Fill each puff with whipped cream using a pastry bag.
Sprinkle with icing sugar then place a shaving of truffle.
Restaurant L'Allée des Vignes
The alley of the vines
An original recipe proposed by chef Claude-Emmanuel Robin of L'Allée des Vignes.
Where to buy truffles?
Welcome to the black diamond country. Find here all our good addresses to buy and discover truffles.
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