Recipe Potatoes Tourt

To prepare this dish

Ingredient list

OLIVE OIL PASTE

50 g flour
160 g water
45 g olive oil
10 g salt
1 eggs

GANISH

600 g Excellence cooking cream 35% fat
300 g milk
250 g oignon haché
250 g minded potatoes
200 g minced brie
100 g dry minced ham
4 pods garlic
Thyme

SAUCE

150 g Excellence cooking cream 35% fat
100 g chicken stock
100 g Elle & Vire gourmet butter 82% fat
75 g feuilles de persil
40 g carrots
40 g fenouils

PRESENTATION

10 quail eggs

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   OLIVE OIL PASTE

   Place all the ingrédients in a robot and mix them. Place in a chilling unit for 4 hours at least.
2. 2

   GANISH

   Heat the olive oil in a pan along with the ham. Add the onions, garlic cloves, potatoes, thyme, milk and cream. Cook for at least 30 minutes until the vegetable are cooked and the mixture is homogenous. Plunge in an ice bath, add the Brie.
3. 3

   SAUCE

   Finely mince the vegetable. Pour a bit of Gourmet Butter in a pan and heat up the vegetables for 3 to 4 minutes. Add enough chicken stock to cover and cook for at last 5 minutes. Put the entire mixture in a blender and mix with the parsley and remaining butter. Pass through a sieve. Add the Excellence Cooking Cream.
4. 4

   PRESENTATION

   Finely roll the paste and cut circles. Place the pièces on a round mould. Garnish the cold preparation and close with the piece of paste. Smear the top of eggs white and put in the oven at 220°C (428°F). Leave it to cook for 7 to 8 minutes. Present with the fried quail egg.

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A few words about the author…

Marc Chalopin

THE FIRST DUCASSE INSTITUTE TO HAVE OPEN ITS DOORS ABROAD, ENDERUN COLLEGES HAS BEEN TEACHING FRENCH CULINARY TECHNIQUES IN THE PHILLIPPINES SINCE 2012. TRAINED BY THE GREATEST, FRENCH CHEF MARC CHALOPIN IS ITS EXECUTIVE CHEF. PORTRAIT OF A CHEF WHO TRULY FOUND HIS CALLING WHEN HE DISCOVERED TEACHING.