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Recipes
Crispy Llengüeta
By corlear
For the fried llengüeta: 1
- For the fried llengüeta:
- 4 oz fresh llengüeta
- 1 oz plain flour
- 2 cups 0.4º olive oil
- salt
- For the paper cornets:
- 10 sheets sugar paper (51/2 x 51/2")
Chocolate and Chestnut Cake
By corlear
Gâteau Lyonnais Olivier de Serres, often called the father of French agriculture, wrote in 1599 of the chestnuts ...
- For the cake:
- 90 g (3 oz) semi-sweet chocolate, chopped
- 4 eggs, separated
- 200 g (1 cup) sugar
- 200 g (7 oz) canned unsweetened chestnut purée
- 20-23 cm / 8-9 in springform pan or round cake pan
- For the frosting:
- l50 g (5 oz) semi-sweet chocolate, chopped
- 2 Tbsp water
- 2 egg yolks
- 125 ml (1/2 cup) heavy cream
- 1 Tbsp sugar
- 1/2 Tbsp rum, or to taste
Duckling Foie Gras Caramel Custard
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz carrot
- 3/4 oz leeks
- 1/2 oz onion
- 10 cups water
- 1/4 cup sunflower oil
- For the caramel:
- 2 oz sugar
- For the foie gras stock:
- 1 3/4 lb fresh duckling foie gras
- 1 1/4 cup consommé (see previous step)
- 2 cups water
- For the foie gras egg custard:
- 3 3/4 cup foie gras stock (see previous step)
- 11 oz egg
- 1 3/4 sheets gelatin (previously rehydrated in cold water)
- salt
- freshly ground black pepper
- sugar
- To finish:
- Maldon salt
- freshly ground white pepper
Around the World
By corlear
FOR THAILAND: For the coconut cream: 1
- FOR THAILAND:
- For the coconut cream:
- 4 oz desiccated coconut, soluble
- 5 tbsp water
- For the ginger oil:
- 11/2 cup sunflower oil
- 4 oz fresh ginger
- To finish:
- 10 fresh basil leaves
- 10 fresh lemon verbena, finally chopped
- 1/8 oz fresh ginger, diced
- 1/8 cup lime juice
- 10 drops tamarind paste
- the rind of 1 lime
- pinch curry powder
- FOR JAPAN:
- For the soya gelatin:
- 4 tbsp soya sauce
- 4 tbsp water
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the wasabi paste:
- pinch wasabi powder
- pinch water
- For the dry nori seaweed julienne:
- 1/2 sheet dry nori seaweed
- For the pink ginger slices:
- 1/2 oz pink ginger
- To finish:
- 3/4 tbsp ginger oil (that has been left over
- from Thailand)
- 1 tbsp sesame oil
- 2/3 oz roasted sesame
- FOR MEXICO:
- For the corn cream:
- 2 cans corn (83/4 oz each)
- For the chili oil:
- 1/3 cup sunflower oil
- pinch dry chilies
- For the chili rings:
- 5 dry chilies
- To finish:
- 10 fresh coriander leaves
Chicken Sauté Bourguignonne
By corlear
Poulet Sauté à la Bourguignonne (E
- chicken
- butter
- 12 small onions
- 12 small pieces of breast of pork
- 12 small mushroom caps
- 9 oz. red wine (Burgundy)
- a little crushed garlic
- a few tbsp. Semiglaze Sauce
Le Coq Au Vin
By corlear
Preparation: 20 minutes Cooking 1 hour and a half
- 1 rooster or hen
- 12 small white onions
- 125 g slab of bacon
- 125 g butter
- 120 g oil
- cognac or brandy
- 1 bottle of red burgundy
- 2 garlic cloves
- 1 bouquet garni
- 200 g white mushroom
- flour
- 3 tbsp poultry blood
- salt
- pepper
Nori Cracker
By corlear
Puffed nori crackers: 1. Heat the oil until it is piping hot
- For the nori crackers:
- 5 1/2 oz rice flour
- 1 cup water
- 1/2 oz ground dry nori seaweed
- For the puffed nori crackers:
- 1 1/4 cup 0.4º olive oil
- dry nori crackers (see previous step)
- ground dry nori seaweed
- salt
Le Coq Au Vin
By corlear
Preparation: 20 minutes Cooking 1 hour and a half The chicken can be prepared in advance but wait until the las...
- 1 rooster or hen
- 12 small white onions
- 125 g slab of bacon
- 125 g butter
- 120 g oil
- cognac or brandy
- 1 bottle of red burgundy
- 2 garlic cloves
- 1 bouquet garni
- 200 g white mushroom
- flour
- 3 tbsp poultry blood
- salt
- pepper
Honey Tagliatelli with Frozen Mató Cheese Dust
By corlear
For the caramelized honey water: 1
- For the caramelized honey water:
- 10 oz honey
- water
- For the honey tagliatelli:
- 2 cups caramelized honey water (see previous step)
- 1 tbsp powdered agar-agar
- For the evaporated milk foam:
- 1 1/4 cup evaporated milk
- 1/4 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N20 cartridge
- For the basic syrup:
- 2 tbsp sugar
- 2 tbsp water
- For the frozen mató cheese powder:
- 2 oz mató cheese
- 6 tbsp water
- 1 1/4 tbsp basic syrup (see previous step)
- 1 Paco Jet container
- For the dark syrup:
- 3 tbsp sugar
- 3 tbsp water
- For the pine nut and dark caramel crunch:
- 2 oz dark caramel (see previous step)
- 24 roasted pine nuts
- For the berry fruit juice:
- 2 1/4 oz frozen strawberries
- 2 1/4 oz frozen blackberries
- 2 oz frozen raspberries
- 2 oz sugar
- For the berry fruit cubes:
- 1/2 cup berry fruit water (see previous step)
- pinch powdered agar-agar
- To finish:
- 20 mató cheese cubes (1 x 1/2")
Ceps Slurps
By corlear
For the ceps juices: 1. Remove any excess bitter sponge (which is under the head of the mushroom) and wipe any soi...
- For the ceps juices:
- 51/4 oz ceps
- 11/2 cup water
- salt
- For the ceps gelatin tubes:
- 1/4 cup ceps juices (see previous step)
- pinch powdered agar-agar
- 0.6 sheets gelatin (previously rehydrated in cold water)
- 10 rigid plastic cylinders (3" long and 1/2" in diameter).
- For the young pine cone oil:
- 4 oz young pine cones
- 11/2 cup sunflower oil
- For the ceps slurps:
- 10 ceps gelatin tubes (see previous step)
- young pine cone oil (see previous step)
- 20 wild pine nuts
- 10 rosemary flowers