For the puff pastry
- 125 g flour (T55) from Pains et Tradition
- 60 ml of water
- 25 g melted Luxembourgish ROSE butter
- 5 g salt
- 120 g Luxembourgish ROSE butter
For the roux
- 60 g flour
- 60 g butter
For the stuffng
- 300 g minced veal
- 2 ml cognac
- Olive Oil
- Espelette pepper
- 1 onion
- 1 bunch of flat-leaved parsley
- 2 free-range chicken breast supremes
- 250 g button mushrooms
- 55 cl roasted chicken stock
- 69 g butter
- 60 g flour
- 150 g heavy cream
- 2 farmer's egg yolks
- 80 g white ham with herbs
- Optional: black truffles (in season)
1. Mix the ingredients for the détrempe and form a round dough, leave to rest for 15 minutes in a cool place.
2. Make a cross with a knife in the top of the dough, tease it slightly apart.
3. Roll out one side after the other with a rolling pin so that the dough looks like a large cross. Place the folding butter at room temperature in the middle of the dough (it should have the same consistency as the dough). Fold the sides of the dough over each other to enclose the but- ter, this should form a square.
4. Turn the square over and roll it out lengthwise to form a strip.
5. Take the upper 1/3 of the strip and fold it towards the middle, then take the lower 1/3 and fold it over as well. Turn the dough 1⁄4 to the right and repeat the process, then leave to rest for 20 minutes in the fridge.
6. Repeat step 5 and put in the fridge for 20 min.
7. Roll out the puff pastry into a 4-mm-thick rectangle.
8. Place the puff pastry between two baking sheets covered with parchment paper and bake at 200°C for 15 minutes, then at 170°C for 20 minutes.
1. Melt the butter over low heat.
2. Add the flour and cook for about 1 minute, the consistency should remain creamy.
1. Add salt, 1 pinch of Espelette pepper, pepper, 1⁄4 finely chopped onion, cognac, and 1⁄4 chopped parsley to the minced veal.
2. Form small balls, and brown them in oil.
3. Keep the frying pan, remove the excess oil, add 200 g of mushrooms that you cut in quarters, brown them, add the rest of the chopped onion. Add the chicken stock. Once boiling, add the heavy cream and the roux. Leave to thicken and, off the heat, add the 2 farmer’s egg yolks.
4. Sear the poultry supremes skin side down and cook for 15 minutes at 180°C.
5. Cut the ham into small cubes. 6 On a filmed and oiled plate, arrange the pieces of parsley and put in the microwave for 1 minute to fry the parsley.
1. Finely mince the remaining mushrooms to provide the taste, salt and oil.
2. Arrange the sauce with the veal dumplings, 1⁄2 supreme, pieces of puff pastry, diced ham, mushrooms in carpaccio, grated truffles and fried parsley!
Recipe : Arnaud Deparis (L'Avenue Restaurant)