Description
This recipe is presented by La Belle Époque, Hôtel et Centre Thermal d’Yverdon-les-Bains
Ingredients
Scale
Ingredients for 4 people
For the wild mushrooms:
- 300 g mixed mushrooms
- 50 g shallots, finely chopped
- 1 garlic clove, crushed
- 30 g butter
- 20 g olive oil
- Salt and pepper
- Finely chopped parsley
For the Gruyère AOP espuma:
- 150 g Gruyère AOP
- 200 ml cream
- 100 ml milk
- Seasoning (to taste)
Other:
- Eggs
- Puff pastry
Instructions
Soft-boiled eggs cooking:
- Cook the eggs for 6 minutes in a pot of boiling water with a spoonful of vinegar.
- Immediately place them in an ice bath after cooking.
- Once cooled, gently peel the eggs and place them on a slightly damp cloth.
Preparing the mixed mushrooms:
- Carefully clean the mushrooms in clear water (do not let them soak).
- Sauté the mushrooms until they reduce.
- When serving, sauté the shallots and garlic, then add the mushrooms and cook them until golden and tender.
- Season with salt and pepper, then add the chopped parsley at the last minute.
Preparing the Gruyère AOP espuma:
- Heat the cream and milk without bringing them to a boil.
- Add the grated Gruyère AOP.
- Strain the mixture through a fine sieve.
- Pour the preparation into a siphon, charge it with a gas cartridge, shake well, and keep it warm in a bain-marie at 50°C until serving.
Preparing the puff pastry:
- Cut the puff pastry into discs.
- After brushing with egg wash, sprinkle with Gruyère AOP and bake at 190°C between two baking trays for about 20 minutes.
Preparing the Gruyère AOP tuile:
- Simply grate the Gruyère AOP onto a flat baking sheet and let it melt and brown in the oven.
