- brioche filling
- Veg oil 20ml
- 3xonions (sweated till golden brown)
- Cep powder 40g
- Fuielle de brick
- Need cylinder tubes about 2cm width 15cm length
- Truffle Mayo
- 400ml truffle juice
- 200gfresh truffle
- 1 litre rapeseed oil
- 1 litre veg oil
- 400g egg yolk
- Salt
- Savoury soil
- 1kg blitzed toasted walnuts
- 600g chestnut flour
- 340g chocolate malt
- 140g blitzed dried mushrooms
- 28g salt
- 50g fresh truffle
- 400g melted butter
- 100g peanut oil
- Cep brioche
- 500g plain flour
- 15g salt
- 15g sugar
- 85g milk
- 250g eggs
- 30g yeast
- Cep powder for dusting
- Cep mousse
- Mushroom purée
- 250g button mushrooms
- 250g ceps
- 4 cloves garlic
- Thyme
- Ceps for garnish
- 20 ceps
- 9x sprigs Thyme
- 3x Garlic
- 100g Butter
- Veg oil
- Custard
- 300ml milk
- 200ml double cream
- 150g egg yolks
- 4 leaves gelatine
- 400g mushroom purée
Cep-tional by James Cochran
James Cochran
21st August 2018
Cep-tional by James Cochran
Cep-tional by James Cochran is the first of his recipes from the London & South East heat for Great British Menu 2018.
Ingredients
Method
For the Truffle Mayo
1. Put truffle juice, egg yolk, fresh truffle, salt and blend on high speed
2. Add veg and rapeseed oil till emulsified and check for seasoning
3. Chill on ice in a squeezy bottle
For the Savoury soil
1.mix everything in a kitchen aid and bake at 160c for 20 mins
For the 'Cep Brioche
1. Put all the ingredients into bowl with dough hook on medium speed and once everything is incorporated and smooth chill for 2hrs
2. Roll out brioche to a large rectangle and dust with cep powder and roll into a roulade and chill
3. Cut across the roulade into 45g and brush with milk n egg yolk and allow to prove for 20 mins and cook at 210c for 8 mins and cool on the rack
For the mousse and custard
1. Put your egg yolks in the kitchen aid and whisk till white and fluffy
2. Bring milk and cream to the boil
3. Add over yolks and cook out to 84c, add gelatine, pass and chill
4. Add mushroom purée and charge with 3 gas cartridges.
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