Caramelized Onion Madeleine

SAVORY

Oct 15

Burgundy Truffle and Saint-André Mousse

Chef Nicolas Delaroque of Nico | San Francisco
Yield: 12 servings

INGREDIENTS

Madeleines:
40 grams powdered sugar
10 grams honey
32 grams hazelnut flour
94 grams almond flour
4 grams salt
7 grams porcini powder
85 grams caramelized onions
5 grams truffle trimmings, finely chopped
235 grams egg white
218 grams brown butter, hot
94 grams all-purpose flour
2 grams baking powder
Melted butter

Saint-André Mousse:
325 grams milk
175 grams heavy cream
1 sheet gelatin, bloomed
200 grams diced Saint-André cheese
Salt
Black pepper

To Assemble and Serve:
Burgundy truffle

METHOD

For the Madeleines:
To the bowl of a stand mixer fitted with a paddle, add powdered sugar, honey, hazelnut and almond flours, salt, porcini powder, caramelized onions, truffle trimmings, and egg whites; mix on low speed. When combined, drizzle in brown butter. When butter is incorporated, add all-purpose flour followed by baking powder. When combined, cool in refrigerator for at least 2 hours. Heat oven to 450°F. Brush a Madeleine mold with melted butter. Fill each impression three-quarters full with batter. Place mold in oven, decrease heat to 400°F, and bake 8 minutes. Remove from oven and cool Madeleines on a rack.

For the Saint-André Mousse:
In a saucepan, combine milk and cream and bring to a boil, stirring frequently. Remove from heat, add gelatin, and stir to combine. Pour milk mixture into a Vitamix blender with the cheese. Blend on high speed for 1 minute. Season with salt and pepper. Transfer to a siphon, charge once, and refrigerate 3 hours before use.

To Assemble and Serve:
Place a Madeleine on a plate. Dispense a small amount of Saint-André Mousse on top. Using a truffle slicer, make it rain truffles.

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