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Recipes
Sablée with Balsamic Caramel Ice Cream Cornet
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to boiling point
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the sablée pastry:
- 1 1/3 cup butter
- 1/4 cup salted butter
- 11/4 cup icing sugar
- 23/4 tbsp egg yolks
- 1.1 lb plain flour
- For the sablée cornet:
- 1/4 cup butter, softened
- 11/4 cup icing sugar
- 3/4 tbsp plain flour, sieved
- 31/4 tbsp egg whites
- 4 oz sablée pastry (see previous step)
- 3 tbsp basic syrup (see previous step)
- 11/2 tbsp glucose
- For the balsamic caramel ice cream:
- 2 cups milk
- 11/2 tbsp glucose
- 1/2 cup egg yolks
- 2 oz sugar
- 11/2 tbsp balsamic caramel
- 1 tsp ice cream stabilizer
Chicory Bonbon
By corlear
For the chicory ganache: 1
- For the chicory ganache:
- 83/4 oz milk cooking chocolate
- 1/2 cup single cream (35% fat)
- 1/4 cup butter
- 11/2 oz dry chicory
- To finish:
- 83/4 oz cooking chocolate, melted
- chicory grains
Chicken with Chambertin
By corlear
Poulet au Chambertin (S. F
- chicken
- butter
- pinch of crushed garlic
- flour
- Chambertin
- a little chicken stock
- bouquet garni
- seasoning
- small onions
- bacon strips
- quartered mushrooms
- diced croutons
- chopped parsley
Snail Bourguignoinne a Mode
By corlear
Les Escargots a la Bourguignonne Preparation: 15 minutes Cooking: 10 minutes
- 6 dozens snails in a can with the shells
- 60 g gray shallots
- 40 g garlic
- 1 Italian parsley
- 400 g salted butter
- white pepper crushed
- French bread
Poultry Pieces in White Wine and Mustard Sauch
By corlear
"Sot l'y Laisse" a la Gaston Gerard from the Clos de Vougeot
- “Sot l’y laisse”, 12 pieces per personns (poultry pieces)
- Chicken stock, 1 liter
- Bread-crumbs, 50 grams
- 1 bottle of white wine (“Aligoté Burgundy”)
- Sliced shallots, 3 pieces
- Paprika, 3 pinches
- Grated “comté”, 200 gramms (french cheese)
- Fresh thick cream, 3/4 liter
- Rice, 40 grams per personn
- Liquid cream, 20 deciliter
- Fresh branches of spinach, 2 kgs
- Butter, 20 grams
- Salt
- pepper
- nutmeg
- 2 eggs whites
- Thin slices of smoked breast
- 4 branches of basil
- Moulds diameter 5 cm, height 4 cm
Watermelon and Beetroot Kebab
By corlear
For the beetroot juice: 1
- For the beetroot juice:
- 2 cups cooked beetroot
- For the beetroot gelatin:
- 11/4 cup beetroot juice (see previous step)
- 2 1/2 sheet gelatin (previously rehydrated in cold water)
- Note: In 1999, the sheets of gelatin were replaced by 1/2 tbsp of powdered agar-agar.
- For the water melon and beetroot kebab:
- 41/4 oz beetroot gelatin (see previous step)
- 10 watermelon balls
- 10 small basil leaves
- 10 kebab sticks
Snails in Garlic Butter
By corlear
Escargots à la Bourguignonne Paul Bocuse - Collonges-au-Mont-d'Or
- 2 sticks (1 cup) butter
- ¼ cup minced parsley, minced
- 2 shallots, minced
- 2 garlic cloves, minced
- ¼ teaspoon salt
- pepper to taste
- tin of 24 snails
- ½ teaspoon butter
- 3 tablespoons stale bread crumbs
- large croutons
Creole Mustard Cream Sauce
By corlear
Chef’s Tips: If you can’t find Creole Mustard, substitute whole-grain mustard
- 3/4 cup whipping cream
- 1/4 cup Creole mustard or whole grain mustard
- Salt and black pepper to taste
Toasted Corn Croustillet
By corlear
For the toasted corn croustillet: 1
- For the toasted corn croustillet:
- 3/8 cup white sugar
- 1/2 cup brown sugar
- 83/4 oz fried corn
- 23/4 tbsp egg white, freshly separated
Orange Plum Cake with Tiger Nut Soup
By corlear
For the plum cake: 1. Place the softened butter and icing sugar in a mixing bowl and beat at a medium heat
- For the plum cake:
- 11/2 cup butter, softened
- 7/8 cup icing sugar
- 2 egg yolks
- 2 eggs
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 cup egg whites
- 3/4 cup sugar
- For the stewed oranges:
- 6 oranges, peeled and in segments
- the juice of the oranges, strained
- 2 oz sugar
- 1/4 cup Grand Marnier
- the grated rind of 4 oranges
- For the cinnamon coating:
- 1 cup water
- 2 oz sugar
- 2 cinnamon sticks, chopped (around 1 oz)
- For the cinnamon foam:
- 11/4 cup single cream (35% fat)
- 4 egg yolks
- 1 oz sugar
- 1 cinnamon stick
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the basic syrup:
- 3 oz sugar
- 7 tbsp water
- For the lemon compact:
- 1/4 cup lemon juice
- 1/4 cup basic syrup (see previous step)
- 1/4 cup water
- 1 sheet gelatin (previously rehydrated in cold water)
- For the tiger nut soup:
- 83/4 oz tiger nuts
- 1 cup water
- For the orange reduction:
- 11/4 cup orange juice, strained
- 1/8 cup glucose
- 1 tsp grated orange rind
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the cocoa sauce:
- 4 tbsp water
- 1 tbsp cocoa powder
- 1 tsp sugar
- For the liquid cocoa croquant:
- 1/3 cup cocoa powder
- 13/4 tbsp glucose
- 1 cup basic syrup (see previous step)
- For the tiger nut sorbet:
- 51/4 oz Costa concentrated tiger nut purée
- 2 cups horchata
- 1/2 cup milk
- 1 tsp sorbet stabilizer
- To finish:
- cocoa powder (sprinkler)
- 4 halves lemon segment