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Small chou with truffle oil

Recette Appenzeller

Salty small cabbages, truffle and delicious Swiss cheese. An addictive must signed Christopher Hache, the chef of the Crillon.

Preparation:

Boil the milk, oil and salt

Away from the flame, incorporate the Tapioca flour, then let it dry like a puff pastry for about 1 min…

Add the eggs one by one.

Then add the Appenzeller® cheese in small bits, stir, until you obtain a homogenous and compact dough.

Rectify the seasoning if needed …

If possible, allow the dough to sit for 2 hours.

Using a piping bag and a nozzle, make balls on sulfurized paper and cook at 180°C during about 20 minutes.

For the glazing:

Boil the cream and the agar-agar for 2 minutes.

Then remove and add the gelatin softened in cold water; finally add the coloring and the truffle oil.

Then glaze the cabbages.

 

Also discover the mini burgers with foie gras and the pancakes with butternut and charolais cheese.

Ingredients:

For the cabbages:

500 g of Tapioca flour

300 g of Appenzeller®

6 cl of sunflower oil

30 cl of milk

2 eggs

8 g of slat

For the cabbage glazing:

200 g of liquid cream

2 g of agar-agar

2 leaves of gelatin

Black food coloring

Oil of truffle

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