This delicious honey & sage amuse is definitely on that's perfect so this season. It's a savory sage tartelette with a honey caramelized shallot cream, marinated parsnip and a honey tuille. It might sound a bit sweet, but it's really well balanced with freshness and the aromatic flavors from the sage.
The caramelized shallot cream
300 grams | shallot |
50 grams | honey |
3 grams | salt |
100 grams | vegetable stock |
20 grams | sushi vinegar |
First clean the shallots. Now chop them. Then pour the honey into a saucepan and also add the chopped shallots and the salt. Now caramelize this on a low heat and stir it every now and then to prevent it from burning. Once it’s caramelized add the vegetable stock and the sushi vinegar. Let this liquid vaporize. Then transfer it into a blender and spin it till smooth.
The tartelette
100 grams | flour |
6 grams | sugar |
2 grams | salt |
20 grams | egg yolk |
10 grams | sage |
15 grams | olive oil |
60 grams | water |
20 grams | egg yolk |
20 grams | cream |
Pour the flour into a bowl together with the sugar, the salt and the egg yolk. Then chop the sage fine. Add this to the flour with the olive oil and the water. Now knead this into a nice dough. Cover it with plastic foil and let it rest in your fridge for 3 hours. After that dust your worktop with flour and roll it into a thin sheet. Then cut the dough with a round cutter. The trimmings you can use to make more tartelettes. Now press it between two tartelettes molds and bake them at 150 degrees Celsius / 302 degrees Fahrenheit for 15 minutes. Then remove the tartelette molds and glaze them with a mixture of the 20 grams of cream and the 20 grams of egg yolk. Now bake them for another 10 minutes.
Honey tuille
Some | sage leaves |
30 grams | melted butter |
30 grams | egg white |
30 grams | flour |
2 grams | salt |
30 grams | honey |
Transfer the sage leaves onto a silicon sheet. Now dry them at 60 degrees Celsius. This should take around 3 to 4 hours. Once their dry transfer the leaves into a blender and spin them into a fine powder. Keep this for later. Then pour the melted butter into a bowl and also add the egg white, the flour, the salt and the honey. Now mix this till it’s a smooth batter. Then spread it onto a silicon sheet. Now dust a small layer of the sage powder on top and bake it at 150 degrees Celsius / 302 degrees Fahrenheit for around 20 minutes. Then remove the tuille from the mold and when it’s still hot cut it with a round cutter. Now let it cool down and keep it dry and covered.
The parsnip
2 | parsnips |
20 grams | honey |
40 grams | sushi vinegar |
First clean the parsnips. Now trim the edges and cut it onto a mandolin in thin slices. Cut those slices with a small round cutter. The trimmings you can use to make a delicious cream, but where not going to use them in this video. Now season some boiling water with salt and blanch the parsnip rounds for 1 minute. You still want them to have a little bite. Then directly cool them down in ice water. Now drain this. Meanwhile mix the honey with the sushi vinegar. Add your blanched parsnip rounds and let this marinade for at least 3 hours in your fridge.
How to finish the amuse
First pipe a thin layer of the cream on the bottom of the tartelette. Now add your marinated parsnip rounds. Then put the honey tuille on top and it’s ready to be served. Bon appetit!