Recipe: Oeuf cocotte Faugeron fresh truffle puree

Name: Oeuf cocotte Faugeron purée de truffes fraîches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 portions
Ingredients: Juste un peu d'histoire .Mon ami Henri Faugeron est né a Meymac en Corrèze.En 1969 il s'installe a Paris au restaurant « Les Belles Gourmandes » qui sera au bout de quelques années couronné de 2* Michelin puis il s'installe dans un nouveau restaurant toujours a Paris rue de Longchamp ou la aussi il arborera en peu de temps les mêmes 2* Michelin.Je connais Henri depuis des lustres et c'est grâce a une dernière rencontre fortuite que je lui ai demandé de bien vouloir m'envoyer cette recette qui fut un de ses plats phare et emblématique .Normalement cette recette était confectionnée avec comme base des œufs cuits a la coque 3mn30 ,mais il a décidé de nous en envoyer une variante afin que vous puissiez cuisiner cette préparation quelques heures a l'avance.Je le remercie donc au nom de toutes les visiteuses et visiteurs de notre site de cette marque de confiance.2 jours avant enfermez de façon hermétique vos œufs et vos truffes fraîches et rentrez au frigo.6 beaux œufs de ferme extra frais60 g de crème double(épaisse)30 g de crème liquide 30%120 g de Truffes noires Mélanosporum sauvages si vous trouvez(90 g pour la purée et 30 g taillée en petits dés)6 Tranches de pain de campagne au levain (style Poilâne)120 g de très bon beurre doux (60 g purée + 60 g tartines)3 cl de bon cognac et 3 cl de Porto rouge5 cl de demi glace (fond de veau très réduit)sel fin et poivre noir.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 6 serv.

Just a bit of history.

My friend Henri Faugeron was born in Meymac in Corrèze.
In 1969 he settled in Paris at the restaurant « Les Belles Gourmandes » which after a few years was crowned with 2* Michelin stars, then he settled in a new restaurant also in Paris on rue de Longchamp where he also quickly earned the same 2* Michelin stars.
I have known Henri for ages and it is thanks to a chance recent encounter that I asked him if he would be willing to send me this recipe which was one of his flagship and emblematic dishes.
Normally this recipe was made with soft-boiled eggs as the base cooked for 3 minutes 30 seconds, but he decided to send us a variant so that you can prepare this dish a few hours in advance.
I therefore thank him on behalf of all the visitors to our site for this mark of trust.
2 days before hermetically seal your eggs and fresh truffles and put them in the refrigerator.

Ingredients for 6 servings

6 beautiful extra fresh farm eggs

60 g of double cream (thick)

30 g of liquid cream 30%

120 g of black Mélanosporum truffles wild if you can find them

(90 g for the puree and 30 g cut into small dice)

6 slices of sourdough country bread (Poilâne style)

120 g of very good sweet butter (60 g puree + 60 g for spreading)

3 cl of good cognac and 3 cl of red Port

5 cl of demi-glace (fond)

Step-by-step directions

The evening before

1- Prepare your truffle puree
Cut your 90g of truffles into small squares then mix them with your warm demi-glace, cognac and port then pass everything through a small saucepan using a small cheese grater blade mill.
Then incorporate the double cream, cook gently for 4 minutes then off the heat gradually incorporate the very cold butter cut into small dice, season with a pinch of salt and a turn of the mill.

2- Butter all 6 ramekins, distribute the truffle dice at the bottom heated with the liquid cream, then break the eggs one by one and pour them into your ramekins, salt and pepper, place your puree on each one only on half so that you can see part of the yolk, wrap each ramekin in film, butter your trimmed bread slices and put everything in the fridge overnight.

3- The next day remove your ramekins 2 hours before enjoying them then start your preparation just before your guests arrive or after serving the aperitif.
Remove your shallow baking dish from the oven then preheat it to 160°(th 5+), place your ramekins in this dish, set it in the middle of the oven and pour boiling water up to mid-height, cook for 8 minutes 30 seconds.

4- During this cooking, brown your bread slices in a pan and cut them into batons about 1cm wide

5- That's it, remove the film from the eggs and serve in the center of beautiful black plates with 1 or 2 crossed batons.
Serve this royal dish with for example a good Pomerol or a Burgundy from the Côte de Nuits or an Hermitage in the Rhône appellation or more simply a great Cahors "Prince Probus" from our friend Baldés.
www.jlbaldes.com

Entrées de fêtes Truffes fraîches Truffes