Put all the ingredients in a beating bowl. Mix at a moderate speed for 12-15 minutes. Let it rise at room temperature for 2 hours. Remove the dough, spread it out at 3 mm thickness, let it rise in the refrigerator for 3 hours. Once the brioche has risen and is properly chilled, cut out 1.5 cm diameter rounds and fry at 180°C (356°F), then drain. Keep at room temperature.
Boil the water with salt and pepper. Add the chopped maroilles, bring back to the boil and leave to cool at 3°C (37°F). Strain through a 400 micron filter and refrigerate.
Combine all the ingredients and bring the temperature to 60°C (140°F). Emulsify the mixture using a stick blender. It will begin to foam. Recover this foam using a skimmer and place it on a baking sheet. Let it dry at 68°C (154°F) for 6 hours. The meringues must be kept in a dry place.
Combine all the ingredients in a Thermomix®, whip together at 86°C (187°F) on average speed. Once the temperature has been reached, let it churn in order to keep the ice cream from setting. Fill a Pacojet® ball mould and freeze.
Mix all the ingredients together, arrange on a flat silicon sheet to form the base of the flamiche. Bake at 95°C (203°F) for 35 minutes. Freeze, set aside until use.
Boil all the ingredients for 3 minutes, then strain and mould into small spheres. Refrigerate for 2 hours so that the leek balls set properly. Turn out and keep in oil.
Recover the leek whites and cut them into 0.5 cm sections. Stew them quickly with the butter and chicken stock. Recover the sections and smoke them over the hay.
Melt the maroilles in a non-stick pan to make it crispy, dry it thoroughly, then grind it into a powder and keep in a closed container. Clean the Tahoon Cress shoots and keep in a sealed container with a damp cloth at the bottom. Place a maroilles royale on a flat plate, then top with 6 leek balls, the smoked leeks cut into three pieces, and three “Butchy” brioche circles. Sprinkle two fine meringues with dried maroilles cream powder, stick them into the royale to create volume and finish the plate by decorating it with a few Tahoon Cress shoots.
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