Cromesquis with foie gras

Directions

1. Reduce the port wine by a factor of three to obtain approximately 50 ml of concentrated port wine. ⏱ ≈ 10 min
2. Meanwhile: ≈ 3 min
3. Place the 4 sheets of gelatin in very cold water. ≈ 3 min
4. Cut 50g of foie gras into small pieces and leave it at room temperature. ≈ 8 min
5. Once the port wine has reduced, add the cream and stir. Continue to cook over low heat until it just begins to simmer. ⏱ ≈ 10 min
6. In a bowl, combine the foie gras, the drained gelatin sheets, and the cream/port wine mixture. Mix with a whisk until you have a smooth, even mixture. ≈ 4 min
7. Salt and pepper. ≈ 2 min
8. Let it rest for about 15 minutes at room temperature. ⏱ 15 min
9. While doing this, cut the remaining foie gras into 5cm cubes and chop the truffle into small pieces. ⏱ 5 min
10. Once the mixture is prepared, pour it into the container to achieve a thickness of approximately 5 mm, and let it rest in the refrigerator for about 15 minutes (to allow it to set slightly). ⏱ 15 min
11. Next, position the foie gras cubes by gently pressing them into the mixture, and then distribute the small pieces of truffle evenly. ≈ 3 min
12. Cover everything with the remaining ingredients and refrigerate for 24 hours. ⏱ 24 hr
13. Let’s move on to the next step in the process. ≈ 3 min
14. With a very hot knife blade (which needs to be regularly dipped in hot water): ≈ 3 min
15. Cut off the corners to create a rectangle. ≈ 8 min
16. Cut into small 10-15 cm cubes. ⏱ 15 min
17. Book at your own expense. ⏱ ≈ 2 hr
18. Prepare the breading: ≈ 3 min
19. a plate of flour ≈ 3 min
20. a plate of beaten eggs (Tip: strain the beaten eggs) ≈ 3 min
21. a plate of breadcrumbs (Tip: mix the breadcrumbs for a few minutes) ≈ 4 min
22. Next, for each cube: ≈ 3 min
23. Roll the cubes in the flour so that they are evenly coated (shake them gently to remove any excess). ≈ 10 min
24. Pass them through a sieve, then drain them well. ≈ 2 min
25. rolling them in breadcrumbs. ≈ 3 min
26. Repeat this procedure one more time to achieve a double plating. ≈ 3 min
27. During this second operation, shape the croquettes into a square form as they are rolled in breadcrumbs. ≈ 3 min
28. Reserve in the refrigerator until serving time. ⏱ ≈ 2 hr
29. In a pot, over high heat, place the oil paint and heat it thoroughly. ⏱ ≈ 10 min
30. Meanwhile, take the croquettes out of the refrigerator (tip: roll them again in very fine breadcrumbs). ⏱ ≈ 2 hr
31. When the oil is very hot, place the cromquis in the fryer in batches of four, and fry for about 10 seconds each time. ⏱ ≈ 8 min
32. Dry them on paper towels and then store them in an oven at 85 °C. ⏱ ≈ 35 min
33. Let the cromesquis bake in the oven at 85 °C for several minutes until they are fully puffed up (the temperature may vary depending on your oven; test to find the right temperature, but if it’s too hot, the cromesquis will explode). ⏱ ≈ 35 min