Chawanmushi mushroom

Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.

This recipe by Philippine Jaillet,chef at Le Boréal in Paris18th, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparation time: 25 min

Cooking time: 25 min

Resting time: 1 h

Ingredientsfor Philippine Jaillet 's mushroomchawanmushi

For the porcini praline

60 g hazelnuts

45 g sugar

20 g cep powder

Fleur de sel

For the chanterelle pickles

100 g cleaned chanterelles

25 cl white vinegar

30 g sugar

1 tsp salt

For the chawanmushi

10 eggs

200 g dried porcini mushrooms

Salt and freshly ground pepper

For the dressing

A handful of cleaned chanterelles

Specific equipment

Kitchen thermometer

Steps for Philippine Jaillet 's mushroomchawanmushi

Porcini praline: In a saucepan, melt the sugar and 1 tsp water until the mixture bubbles, without caramelizing. Pour in the hazelnuts. The sugar will "sand". Stir constantly until the hazelnuts are coated with caramel, then remove to a plate. Once cooled, blend the hazelnuts to a smooth paste. Season with fleur de sel and porcini powder.

Chanterelle pickles: Bring 25 cl of water to the boil with the vinegar, salt and sugar. when boiling , pour the mixture over the chanterelles in a container. Strain and chill.

Chawanmushi:

- Remove 10 g of dried porcini mushrooms and grind to a fine powder. Soak the rest for at least 1 h in 1 l of water to rehydrate them. Filter and set aside.

- Whisk the eggs in abowlas for an omelette, then strain through a fine sieve . Mix the infused water with the filtered eggs without incorporating air. Season with salt and pepper. Pour into soup plates or bowls.

- Bake in a steam oven at 90% humidity (or in a dish filled with water to make a bain-marie, at 105°C) for 10 to 15 min, until just set and trembling . Remove from the oven and absorb excess moisture with paper towels laid flat on the surface of the flan.

Presentation: Season the chawanmushi with fleur de sel. Sprinkle with porcini powder, add a few roasted chanterelles, chanterelle pickles and 3 dots of praline.

Has this recipe inspired you to discover Philippine Jaillet's cuisine ? Read the Gault&Millau review of Le Boréal.

These recipes might interest you

Easy

Pagre à la flamme, cream of haddock and kalamansi

This fish recipe by Breton chef Nicolas Simon combines pagre with haddock and kalamansi, a citrus fruit somewhere between tangerine and kumquat.

Read

Easy

Cyril Lignac's chocolate doughnuts

No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.

Read

Easy

Oat flan

An essential ingredient in porridge and muesli, oats are used here in a flan with caramel, ribot milk and a buckwheat pancake. Dessert recipe by chefs Jean-Baptiste Caillarec and Laura Martinon.

Read

Intermediate

Octopus borscht style

Ukrainian chef Maksym Zorin has opened his datcha (country house) in Paris in the spirit of a chic, convivial family home. Ukrainian and Ducassian gastronomy inspire his dishes, such as this octopus borscht.

Read

Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.

Read