- 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
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!
For the Madeleines:
- Heat oven to 450°F.
- 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
- Mix on 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.
- Brush a Madeleine mold with melted butter.
- Fill each impression three-quarters full of batter.
- Place mold in oven, decrease heat to 400°F, and bake 8 minutes.
- Remove from oven and cool Madeleines on a rack.
- 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 truffle slicer, make it rain truffles.
Enjoy :) !
Subscribe to our newsletter to receive the exclusive news and product updates every week.