Brick pastry, egg and cauliflower

In his recipe, Breton chef Romain Le Cordroch garnishes sheets of brick pastry with a cold-cooked egg, and a kiwi sorrel coulis with cauliflower.

This recipe from Romain Le Cordroch, chef at Bvañ restaurant in Vannes, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 45 min
Cooking time: 55 min
Freezing time: 12 h

Ingredients forbrick pastry, egg and cauliflower

For the brick pastrycompression

3 sheets of brick pastry
50 g hazelnut butter
Salt, freshly ground pepper

For the cold-cooked free-range eggs

4 organic eggs
Flower of salt, freshly ground pepper

For the kiwi sorrel coulis

3 green kiwis
1 bunch sorrel
1 bunch agastache
10 cl lime juice
7 cl olive oil

For the cauliflower texture

1 large white cauliflower
50 g lemon wakame
50 g sea beans
50 cl milk
1 clove garlic
1 bay leaf
20 cl fermented milk
20 cl whipping cream
5 cl fish sauce
10 cl herb oil

For finishing and garnishing

A few grams of caviar (or other fish roe)
Aromatic shoots and flowers (lamier pourpre, oseille sauvage, achillée millefeuille, nombril de Vénus...)
olive oil
Salt, freshly ground pepper
Specific equipment
Steam oven (alternatively, conventional steam cooking )

Steps for brick pastry, egg and cauliflower

Cold-cooked eggs (the day before): place the eggs in the freezer overnight. Defrost for about 3 h. Separate the yolks from the whites, keeping only the yolks. Season and chill.
Compress brick pastry sheets: melt the beurre noisette and brush over the brick pastry sheets. Layer them on top of each other and cut out circles to fit the size of the fluted molds. Place the sheets glued with butter at the bottom of the mold, adding another mold on top to give them their shape. Bake for 10 min at 160°C until amber-colored. Remove from the moulds.
Kiwi sorrel coulis: blend all ingredients in a blender, adjusting the seasoning. Reserve by pipette.
Creamy cauliflower with fermented milk: cook half the cauliflower (reserve one head) in milk with the bay leaf and garlic. Blend with the fermented milk, cream and fish sauce.
Cauliflower stew with seaweed: cook the remaining half of the cauliflower in a steamer (keep it slightly crunchy). Refresh and chop. Mix with chopped wakame and sea beans, herb oil, salt and pepper.
Finishing touches: pour kiwi coulis over the bottom of the plate, top with a little cauliflower cream with fermented milk, then cauliflower stew. Place an egg yolk on top and season with a dash of olive oil. Top with grated raw cauliflower. Finally, arrange the caviar (or fish roe) and aromatic herbs.

For further information

Bvañ, 6 rue Alexandre le Pontois, 56000 Vannes
11.5/20 in the Livre des 109
Read Gault&Millau's review of Bvañ

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