Europe 1 6:00 p.m., March 25, 2024
Laurent Mariotte welcomes Héléna Noguerra. Actress, singer and novelist, she reads the letters of Frida Khalo at the La Scala theater in Paris until June 23. She likes wine, vegetables, sea urchins and tomato sauce... and chef Philippine Jaillet from Boréal came to cook celeriac pithiviers for her.
Celeriac pithiviers
Ingredients
- 1 sheet of fresh puff pastry (here Boulangerie Bulle) 30x40 cm
- 1 celery root
Preparation
- Peel and carve a small ball of celery, 10 cl in diameter. - Cook in aluminum foil with 25g of butter, a sprig of thyme, salt and pepper.
- Cook the scraps in simmering salted milk. Mix the cooked scraps in a food processor with 50g of butter until you obtain the consistency of a very smooth puree
For the duxelles
- 200g fresh mushrooms
- 50g dried porcini mushrooms
- 50g butter
- 50g of white wine
- 2 shallots
- Salt pepper
Preparation
- Reduce the shallots in the wine until almost dry.
- Add the butter then the finely chopped mushrooms, remove from the heat when the duxelles is completely cooked.
- Blanch 2 large leaves of green cabbage in boiling salted water, stop cooking in ice.
Assembly
- Cut out a disk of puff pastry of approximately 12cm.
- Place a pastry circle in the center, put a spoonful of duxelles and place the celery on top.
- Remove the circle, cover the celery with the rest of the duxelles, then the cabbage leaves to wrap everything.
- Cover with a second disk of dough 20cm in diameter. Place the dough on the ball and close it all around.
- Trim the edges using a small knife and create a chimney. Bake for 25 minutes at 175 degrees.