Salty small cabbages, truffle and delicious Swiss cheese. An addictive must signed Christopher Hache, the chef of the Crillon.
Preparation:
Boil the milk, oil and salt
Away from the flame, incorporate the Tapioca flour, then let it dry like a puff pastry for about 1 min…
Add the eggs one by one.
Then add the Appenzeller® cheese in small bits, stir, until you obtain a homogenous and compact dough.
Rectify the seasoning if needed …
If possible, allow the dough to sit for 2 hours.
Using a piping bag and a nozzle, make balls on sulfurized paper and cook at 180°C during about 20 minutes.
For the glazing:
Boil the cream and the agar-agar for 2 minutes.
Then remove and add the gelatin softened in cold water; finally add the coloring and the truffle oil.
Then glaze the cabbages.
Also discover the mini burgers with foie gras and the pancakes with butternut and charolais cheese.
