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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Chocolate and Chestnut Truffles


These chocolates are absolutely delicious!



Ingredients

for 30 to 40 truffles
  • 150g dark chocolate (baking chocolate).
  • 300g chestnuts.
  • 50g butter.
  • 120g icing sugar.
  • 1 tablespoon of liqueur (optional).

Preparation

To peel the chestnuts, check this link where I explain how to do it properly. Once they're peeled, boil them for about 15 minutes until they're nice and tender.
Drain all the water thoroughly and mash them with a fork. Don't use a blender or food processor—they'll turn out too runny and won't hold the right texture.
If you're working with chestnuts preserved in syrup, they're already sweetened, so cut the sugar in half. Then boil them for 15 minutes and mash with a fork just like the fresh ones.
Melt the chocolate and butter together in a double boiler. Stir in the icing sugar, liqueur, and mashed chestnuts, mixing well with a spatula until everything's combined. Pop the mixture in the fridge for 4 to 5 hours so it firms up enough to shape.
Once the mixture is good and cold, scoop out small portions and roll them into balls. Then coat each truffle with chocolate sprinkles.
Keep them in the fridge and serve them nice and cold.

Enjoy these sweet treats!

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