Posted by Odelia El Nouchi

On the occasion of StarChefs 2018, chef Nicolas Delaroque presented a surprising caramelized onion madeleine pairing with fresh Burgundy truffles. The perfect Hors d'Oeuvre!


- 40 grams powdered sugar
- 10 grams honey
- 32 grams hazelnut flour
- 94 grams almond flour
- 4 grams salt
- 7 grams porcini powder
- 85 grams caramelized onions
- 5 grams truffle trimmings, finely chopped
- 235 grams egg white
- 218 grams brown butter, hot
- 94 grams all-purpose flour
- 2 grams baking powder
- Melted butter

Saint-André Mousse:
- 325 grams milk
- 175 grams heavy cream
- 1 sheet gelatin, bloomed
- 200 grams diced Saint-André cheese
- Salt
- Black pepper

To Assemble and Serve:
Burgundy truffle

How To

For the Madeleines:

To the bowl of a stand mixer fitted with a paddle, add powdered sugar, honey, hazelnut and almond flours, salt, porcini powder, caramelized onions, truffle trimmings, and egg whites; mixon low speed. When combined, drizzle in brown butter. When butter is incorporated, add all-purpose flour followed by baking powder. When combined, cool in refrigerator for at least 2 hours. Heat oven to 450°F. Brush a Madeleine mold with melted butter. Fill each impression

three-quarters full with batter. Place mold in oven, decrease heat to 400°F, and bake 8 minutes. Remove from oven and cool Madeleines on a rack.

Saint-André Mousse:

In a saucepan, combine milk and cream and bring to a boil, stirring frequently. Remove from heat, add gelatin, and stir to combine. Pour milk mixture into a Vitamix blender with the cheese. Blend on high speed for 1 minute. Season with salt and pepper. Transfer to a siphon, charge once, and refrigerate 3 hours before use.

To Assemble and Serve:
Place a Madeleine on a plate. Dispense a small amount of Saint-André Mousse on top. Using a ruffle slicer, make it rain truffles.


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