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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Artichokes Stuffed with Porcini, Caramelized Onion, and Truffle Oil




This dish works beautifully as a starter, or you can serve it as a main course with a nice crisp salad on the side.

 

Ingredients

  • 8 artichokes.
  • 20g dried porcini mushrooms.
  • 2 onions.
  • 1 truffle.
  • 1 tablespoon brown sugar.
  • 8 quail eggs.
  • vinegar.
  • salt.
  • extra virgin olive oil.

Preparation

  1. Rehydrate the porcini mushrooms in hot water and let them soak for about 15 minutes.
  2. Squeeze out the excess water, chop them up, and sauté in a pan with some olive oil. Take them off the heat and set aside.
  3. Peel the onions and slice them thinly. Put them in the same pan you used for the mushrooms (add a bit more oil if needed), season with salt, and cover. Cook over low heat so they caramelize slowly, stirring now and then. When they turn translucent, add the sugar and let them keep cooking until they look like jam. Mix in the porcini mushrooms.
  4. Grate the truffle and cover it with olive oil. Set it aside.
  5. Peel the artichokes, remove the tough outer leaves, and trim the stems so they can stand upright on their own. Drop them in cold water with some chopped parsley for a few minutes to keep them from turning brown.
  6. Boil them in salted water, but watch closely – you don't want them falling apart from overcooking.
  7. Arrange the artichokes in a baking dish brushed with oil. Fill them with the onion and mushroom mixture. Bake in a preheated oven at 180°C for about 5 minutes.
  8. For the poached quail eggs, bring water to a boil with a splash of vinegar. Carefully crack the eggs into a small bowl. Once the water's boiling, stir it with a whisk to create a whirlpool, then gently drop the eggs in one after another – the swirling water gives them that nice wispy tail. Let them cook for 1 minute, then lift them out and set aside.
  9. When the artichokes come out of the oven, top each one with a quail egg and drizzle with the truffle oil.
    Time: 1 hour
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