Crocaccia in the style of Croque-Monsieur with mushroom fricassée
Persons
5
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
For the croissants
- 8 croissants, each 70 g
- 100 g cep béchamel sauce
- 300 g mushroom fricassée
- 200 g wafer-thin ham on the bone
- 125g Comté (aged 18 months)
- 50 g button mushrooms
- 10 g cep powder
- Affilla cress
- Mixed salad greens
- Truffle vinaigrette
For the cep béchamel
- 50 g butter
- 50 g flour
- 500 g milk
- 10 g Borde cep powder
- 20 g vin jaune
- Salt, pepper
For the mushroom fricassée in the style of Jean Delaveyne
- 50 g dried morels
- 200 g ceps
- 150 g button mushrooms
- 150 g wood hedgehog mushrooms
- 150 g chanterelles
- 70 g duck fat
- 50 g confit shallots
- 14 g fresh garlic
- 50 g Riesling
- 4 g fresh ginger
- 50 g white port
- 600 g whipping cream
- 2 g coriander seeds
- 2 g star anis
- 2 g cloves
- 1 g black peppercorns
- 1 g whole cumin
- 30 g vin jauneZest of one lemon
- 10 g flour for dredging
- Salt, pepper
For the truffle vinaigrette
- 37.5 g truffle jus
- 1 egg yolk
- 10 g truffle pieces
- 10 g balsamic vinegar
- 10 g sherry
- 100 g grapeseed oil
- 3 g salt
Preparation steps
Make the cep béchamel
- Melt the butter, add the flour and mix together. Then pour in the milk in one go, stirring with a whisk.
- Cook for about ten minutes then add the cep powder and adjust the seasoning.
Make the Jean Delaveyne-style mushroom fricassée
- Wash the morels several times followed by the fresh mushrooms.
- Chop the mushrooms into cubes and fry each variety separately in some duck fat, with a little confit garlic. Season and drain well.
- Finely chop the shallots, cook them in a casserole dish and add the fried mushrooms.
- Brown the mushrooms in the shallots, add the garlic, deglaze with the white wine and port and then add the reduced morel juices.
- Add cream then add the spices in a gauze pouch tied with string.
- Cover and cook for 40 minutes in an oven preheated to 150°C. Stir well every 15 minutes.
- Drain the mushrooms in a fine strainer, reserving the mushroom cream to make the emulsion. Fry the mushrooms to dry them, then dust with flour and deglaze with a little sauce to bind them. Leave to cool.
- Adjust the sauce, add the vin jaune and emulsify.
Assembly
- Cut the croissants in two lengthways. Place 3 half croissants in perforated moulds, 12 cm in length, pressing them down firmly.
- Bake for 18 minutes in an oven preheated to 165°C.
- Once cooled, cut the croissants in two.
- Arrange the mushroom fricassée on the bottom half, add the comté, the thinly sliced ham and another layer of comté.
- Cover with the top half of the croissant.
- Pipe a little béchamel along the top before reheating.
- Just before serving, sprinkle over the grated raw button mushrooms and dust with the cep powder.
- Serve with a salad seasoned with truffle vinaigrette.