The paris-valenceSavoury recipe
- Water - 25cl
- Butter - 100g
- Flour - 150g
- Almond (flakes) - 50g
Put the water, salt and butter in a saucepan.
Bring the mixture to the boil to melt the butter and water together.
Off the heat, add the flour and mix until it is completely absorbed.
Dry the mixture out and add the eggs individually, making sure they are completely absorbed by the mixture each time.
Pour into a plain piping bag and pipe out into the shape of a Paris-Brest (a crown).
Brush the crowns with the egg wash and back at 175°C for 13 minutes.
Dry the crowns in the oven at 125°C for 20 minutes.
Leave to cool on a rack.
- Salmon - 450g
- Coarse salt - 150g
- Sugar - 50g
- Balsamic vinegar - 10cl
If the salmon is whole, bone and fillet it.
In a tray, marinate the salmon in the coarse salt, whole peppercorns, sugar and chopped dill (2/3) for 1 1/2 hours.
Remove the marinade ingredients, remove the skin from the fillet.
Slice the salmon into small cubes and add the remaining chopped dill (1/3) and vinegar if the preparation is not flavoured enough.
- Agar agar - 1,5cl
- Fresh cream - 250g
Dry out the puree until it loses about 1/3 of its water.
Add the agar to the puree. Cool the preparation.
Beat the cream over ice until very firm.
Once the puree is set, whisk until smooth then fold in the whipped cream.
Rectify seasoning and keep cool in a fluted piping bag.
- Spinach - 200g
Wash and sort the dill and spinach.
Remove the stems.
Blanch for 30 seconds.
Rapidly cool in iced water.
Process in the Thermomix®
Pour into a pipette and refrigerate.
- Yellow carrot - 1
- Purple carrot - 1
- Butter - 50g
- Fresh cream - 0,1cl
- Chervil - 1/4
Peel, wash and slice both types of carrot into wedges.
Blanch then cool in iced water.
Melt the Les vergers Boiron puree in a saucepan, add butter and cream if needed.
Wash and sort the sprigs of chervil and dill.