Egg yolk cream

7	eggs
3 grams	salt
20 grams	olive oil
15 grams	mayonnaise
10 turns	black pepper

First separate the eggs. Transfer the yolks on an oiled silicon mold. Cover it till some foil and steam them at 70 degrees Celsius for 30 minutes. After that let it cool down. Then remove the foil and transfer the yolks into a blender. Also add the salt, the olive oil, the mayonnaise and the black pepper. Blend this till smooth. Then transfer it into a piping bottle and keep it in your fridge for later. From the fridge it will be quite firm, at room temperature it’s softer.

Recipe used in mushroom & truffle tartelette