We’re going to make a delicious mushroom & truffle tartelette. After last weeks video I got a lot of questions on what to do with those truffle eggs. So we’re going to use those to make a beautiful egg yolk cream. We’re also going to make a savory mushroom tartelette, a mushroom & Madeira gel, mushroom duxelles and so very nice sweet & sour mustard seeds.
The mushroom & madeira gel
black pepper grains
Cut the shallots in half and clean them. Now cut them. Then add a drizzle of oil to a hot pot and glaze the shallots on a low heat. Also add the salt. Meanwhile cut the button mushrooms in thin slices. Add them to the pot and panfry the mushrooms till golden brown. Really take your time for this. Meanwhile make a herb bag from the thyme, the pepper grains and the cloves. Now bind this together. Here I use a coffee filter. Then deglaze the pot with the white wine and the sushi vinegar. Reduce this till it’s almost completely gone. Then add the herb bundle and the water. Let it simmer on a low heat for around 3 hours. After that we need to pass it through a sieve. For that first weigh your pan. This one weighs 930 grams. Now pass it through a fine sieve that’s lined with a kitchen paper to clarify it. Let it drain for at least 30 minutes, so you don’t waste a single drop. Then add the madeira to the broth and reduce it till your left with 300 grams. Meanwhile transfer the trimmings on a tray that’s lined with some parchment paper and remove the herb bundle. Then spread it and let it completely dry at 60 degrees Celsius. This is going to take a couple of hours. Now back to the broth. The pan weighs 930 grams, so to check if it has reduced to 300 grams the total amount needs to be 1230 grams. Then add the agar powder and mix it well. Now bring this to a boil for at least 1 minute. Then pour it into a bowl and let it cool down in your fridge. Once it has cooled down completely transfer it into a blender and blend it till smooth. Then transfer it into a piping bottle and keep it in your fridge for later.
The mustard seeds
3 X 300 grams
white wine vinegar
First mix 300 grams of water with the mustard seeds and bring this to a boil for 30 seconds. We do this to remove the bitter flavor. Then drain the water and transfer the mustard seeds back into the pan. Add another 300 grams of water and boil it again for 30 seconds. Drain it again and repeat it once more. So in total three times. Then add the white wine vinegar, the salt and the cane sugar. Now boil this for 5 minutes. Then pour it into a preserving jar. Now close the lid and let it sit overnight in your fridge. You’ll end up with beautiful mustard seeds that still have a little bite.
The egg yolk cream
eggs (I use truffle the truffle eggs from last week)
First separate the truffle eggs from last weeks video. You can also use normal eggs, but I just love the truffle flavor. 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.
The mushroom duxelles
mushroom (I use shiitake, oyster mushroom and king mushroom)
First chop the mushrooms really fine. I use shiitake, oyster mushroom and king mushroom. You can use a food processor for this but be careful because it will damage the mushrooms. Now cut the onion in half and clean it. Then chop it. After, add a drizzle of oil to a hot frying pan and glaze the chopped onion with the salt. Then add the chopped mushrooms and pan fry it till it starts to color. Do this on a medium high heat and take your time for this. Then add the leaves from the thyme and deglaze the pan with the vegetable broth. Reduce this completely. Then season it with the sushi vinegar. Give it a taste for seasoning and when necessary, add some salt. Now transfer it into a bowl and keep it in your fridge for later.
Now take some hazelnuts and toast them at 160 degrees Celsius for 30 minutes. If the hazelnuts are with skins, first let them cool down and then rub them between your hands to remove it. Keep them for later.
The mushroom tartelettes
The dried mushrooms from the mushroom broth
Transfer the dried mushrooms into a blender and blend it into a fine powder. This powder is great for seasoning. Then transfer the flour on your worktop and use the bowl to make a well in the middle. Fill it with 10 grams of the mushroom powder, the sugar, the salt, the water, the olive oil and the egg yolk. Then mix it and knead it into a nice ball of dough. If you feel like the dough is to soft add a little bit more flour. Now let it rest in your fridge for at least 30 minutes. After that flour your worktop and roll out the dough until it’s 2 to 3 millimeters thin. Then cut it with a small round cutter. Now spray a little bit of oil spray on some small tartelettes molds and place the dough on 2/3 of the molds. Shape them and then place another mold on top. After place another on top. In total you can stack two to three tartelettes. Then bake them at 170 degrees Celsius for around 20 minutes. Now when still hot remove the tartelettes from the mold to prevent them from breaking. Keep them dry and covered.
How to finish the tartelette
First pipe a layer of the egg yolk cream on the bottom and fill the tartelette completely with the duxelles. Press it all the way down. Now drizzle some of the madeira gel on top. Then place a teaspoon of the mustard seeds on there and spread it. After, take a grater and grate a thick layer of the hazelnut flakes on the tartelette. The remaining flakes you can keep for the next time. Then finish it off with some black winter truffle and when necessary, use a tweezer to divide the truffle on top.