Amuse-bouche:
Pumpkin mousseline with hazelnuts
Make a dry purée of pumpkins (cooked in the oven)
Incorporate 1/5th of the choux pastry as well as a good proportion of hazelnut chips and whipped cream.
Pour into previously buttered cannelé molds and cook in a bain-marie, in the oven at 180°C
Unmold while still hot, serve with cocktail skewers.
Decorate with a little reduced balsamic vinegar and a sprig of chervil.
Enter:
Spinach and walnut soufflé:
Make a béchamel
Still hot, mix in the baby spinach leaves
Fry the crushed walnuts for a moment
Incorporate egg yolks then whipped egg whites
Bake in a buttered and floured mold in a hot oven (200°C), then serve immediately.
Flat
Tuna satay with hazelnuts:
Marinate strips of tuna fillet in a mixture of soy sauce and hazelnut oil, flavored with Satay spice and chopped fresh coriander.
Make small tuna skewers. Mix an egg white with the equivalent in powdered hazelnuts and a little starch.
Coat the skewers with this device and cook on a very hot grill or on the oven plate.
Serve on a bed of cucumber juliennes, a little sliced raw onion and red pepper and a wedge of lemon.
Cheese
Brie breaded with hazelnuts on mesclum:
Cut slices of Brie 1cm thick
Make a batter with flour, baking powder, a little salt, a whole egg, a little water and a good proportion of hazelnut powder with a few slivers.
Dip the very cold cheese in this device and cook it in a very hot non-stick pan with a little oil or duck fat.
Serve on firm pear julienne and mesclum.
Dessert
Minute tiramisu with apple verbena and rhubarb:
Prepare a classic tiramisu mixture without flavoring it with bitter almond
Prepare an apple-rhubarb compote that is undercooked and lightly sweetened (keep it a little crunchy and tangy) lightly flavored with fresh verbena.
Make a sesame tile
Dip pink biscuits (Reims) in a verbena syrup and whip up the tiramisu:the biscuits, the compote, the sesame tuile then the mixture
Garnish with a few black sesame seeds.
