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Recipes
Milk Truffle
By corlear
For the milk ganache: 1. Roughly chop the chocolate and the Gianduja and place them in a food processor
- For the milk ganache:
- 11/2 cup single cream (35% fat)
- 13 oz milk chocolate
- 2 oz Gianduja
- 3 oz 70% cooking chocolate
- 3 oz butter, softened
- 23/4 cup inverted sugar
- 2 tsp sorbitol
- To finish:
- 3/4 cup 70% cooking chocolate, melted
- cocoa powder
Hot Version of Joël Robuchon’s “Gelée de Caviar a la Crème de Chou-Fleur”
By corlear
For the lobster consommé: 1
- For the lobster consommé:
- 2 cups lobster carapaces and heads
- 1 3/4 oz onion, diced
- 1 3/4 oz carrot, diced
- 1 tbsp tomato purée
- 1 1/4 cup water 0.4º olive oil
- For clarifying the lobster consommé:
- 3/4 oz carrot
- 2/3 oz leeks
- 1 3/4 oz tomato, grated
- 1/2 cup egg whites
- 1/2 oz pilé ice
- 2 cups lobster consommé (see previous instruction)
- For the hot lobster gelatin:
- 1 1/4 cup clarified lobster consommé (see previous step)
- 3/4 oz powdered agar-agar
- For the cauliflower purée:
- 7 oz cauliflower
- 1 1/2 tbsp single cream (35% fat)
- salt
- For the caviar:
- 4 oz osietra caviar
Mold of Parslied Ham in Aspic
By corlear
Jambon Persillé Jambon persillé is a Burgundian creation
- For step 1 - Soaking the ham:
- 4 to 6 pounds of boned, home-salted fresh ham or shoulder-arm, and the salted ham rind
- For step 2 - Simmering the ham:
- A kettle just large enough to hold ham comfortably
- Either 1 bottle best quality, young, strong, dry white wine (Côtes du Rhône or Pinot Blanc); or 3 cups dry white French vennouth
- 3 cups bouillon (made from fresh ham hones, or a mixture of beef and chicken bouillon)
- Necessary water
- 1 tsp thyme
- 2 Tb tarragon
- 4 allspice berries
- 2 imported bay leaves
- 2 large cloves of garlic tied in washed cheesecloth
- 1 large onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 celery stalk
- For step 3 - The aspic:
- 5 cups thoroughly degreased ham-cooking stock in a saucepan
- 2 to 3 egg whites (1/2 cup)
- Optional for added flavor:
- 1/2 to 1 cup minced green tops from leeks or scallions
- 2 packages (2 Tb) powdered unflavored gelatin
- For Step 4 - The parsley and aspic flavoring:
- The bowl of puréed rind
- 1 cup (lightly pressed) chopped fresh parsley
- 1 clove of garlic, mashed
- 1 Tb dried tarragon or 3 Tb fresh minced tarragon leaves
- 1 Tb wine vinegar
- salt
- pepper
- 1 cup of the aspic, cool but not set
- For Step 5 - Assembling and serving:
- A 2 1/2 to 3-quart serving bowl, casserole, or crock (this can be of clear glass through which you can see the design of the ham and parsley)
- The parsley and aspic mixture
- The cooked and cut ham
- A rack and/or plate that will fit into the bowl
- A weight of some sort
- The remaining aspic, cool but not set
Gingerbread Pastille
By corlear
For the caramelized gingerbread: 1
- For the caramelized gingerbread:
- 7 oz gingerbread
- 10 tbsp sugar
- 1/3 cup water
- To finish:
- 3/4 oz crystallized orange peel, diced
- 3/4 oz crystallized ginger, diced
- 3/4 oz nibs
- grated rind of one lime
- 1 flexipan mould
White Truffle Oil Ice Cream With Black Truffle Gelatin
By corlear
For the white truffle oil ice cream: 1
- For the white truffle oil ice cream:
- 1 1/4 cup milk
- 4 tbsp single cream (35% fat) 1/8 oz powdered milk
- 1 tbsp dextrose
- 3/4 oz salt
- 1/2 cup white truffle oil
- 1 sheet gelatin (previously rehydrated in cold water)
- 1/4 cup water
- For the black truffle gelatin:
- 1 cup black truffle juice
- 1 sheets gelatin (previously rehydrated in cold water)
- salt
Mexican Taco with Fried Meat
By corlear
For the fried corn powder: 1
- For the fried corn powder:
- 7 oz fried corn
- For the fried corn croquant:
- 1/3 cup glucose
- 51/2 oz fondant
- 1/3 cup Isomalt
- 7 oz fried corn powder (see previous step)
- For the Mexican taco:
- 7 oz fried corn croquant (see previous step)
- For the tomato cubes:
- 1 ripe tomato (approx. 31/2 oz)
- For the guacamole:
- 1 avocado
- 2 tbsp lemon juice
- 2/3 oz Spanish onion, diced
- 4 coriander leaves
- 1/2 oz soft cheese, beaten (40% fat)
- 2 tsp olive oil
- 3 oz tomato cubes
- salt
- For the threaded belly pork:
- 101/2 oz belly pork
- water
- To finish:
- 1 cup 0.4º olive oil
- 1/2 cup plain flour
- salt
Frozen Water Melon Shots
By corlear
For the water melon shots: 1
- For the water melon shots:
- 1/4 medium water melon
- 10 small leaves fresh mint
- 1 melon scoop, 1/4" diameter
- To finish:
- 10 greaseproof paper cornets
- 10 small leaves fresh mint
Tringular-Shaped Pastries Filled with Fresh Fruit
By corlear
Corniottes Bourguignonnes In the town of Louhans corniottes are filled with choux pastly, to make a rather unusual...
- For the filling:
- 675 g/11/2 lb blackberries, blueberries, redcurrants or plums, or a mixture
- 5-6 tbsp sugar
- 1 egg, beaten lightly with
- 1/2 tsp salt
- 150 m1/4 fl oz whipping cream
- 2 tbp icing sugar
- For the pastry:
- 200 g/7 oz plain flour
- l00g/31/2 oz unsalted butter, softened and diced
- l tbsp sugar
- 1/2 tsp salt
- 1 egg yolk, lightly beaten
Coq au Vin Blanc
By corlear
When I was a teenager, coq au vin was one of the first fancy and foreign-sounding dishes I learned ot cook
- 3 tablespoons unsalted butter, softened
- 2 tablespoons vegetable or olive oil
- 3 whole chicken breasts (3 to 3 1/2 pounds total), split in half
- Sea or coarse salt
- freshly ground black pepper
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground marjoram
- 3/4 cup chicken stock, preferably homemade
- 2 cups white Burgundy table wine, or other chardonnay
- 1/2 pound baby carrots, peeled
- 24 pearl onions, peeled
- 1 can (13 ounces) artichoke hearts, drained
- 1/3 cup imported Dijon mustard
- 3 tablespoons brandy
- 1 tablespoon unbleached all-purpose flour
- 1/3 cup snipped fresh chives or minced fresh parsley
Mock Iberian Ham Tapioca
By corlear
For the Iberian ham stock: 1
- For the Iberian ham stock:
- 3 Iberian ham bones (83/4 lb)
- 23/4 quarts water
- For the mock Iberian ham tapioca:
- 21/2 cup ham stock (see previous step)
- 1 tsp powdered agar-agar
- For the potato purée with virgin olive oil:
- 6 oz mashing potato
- 1 tbsp single cream (35% fat)
- 1/4 cup potato stock
- 1/2 cup virgin olive oil
- For the boiled ham and watercress salad:
- 2 oz watercress
- 2 oz spinach sprouts
- 4 oz boiled ham
- To finish:
- 1/4 cup virgin olive oil
- 1/2 cup ham stock (see previous step)