How to Make the Poultry Terrine of Master Chef Wilfrid Hocquet скачать в хорошем качестве

How to Make the Poultry Terrine of Master Chef Wilfrid Hocquet

Poultry Terrine in French Brioche with Vin Jaune Sauce. Culinary masterpiece prepared by Chef Wilfrid Hocquet of Michelin-star Restaurant Blue by Alain Ducasse in Bangkok. Chef Wilfrid Hocquet:   / chefwilfridhocquet   Preparation Brioche 1. In a mixer with a hook attachment, combine 4kg T45 flour, 16 eggs, 1,440ml milk, 256g yeast, 416g sugar, and 48g salt. Mix at speed 2 for 3 minutes, then at speed 5 for 10 minutes. 2. Add 640g butter and mix again at speed 2 for 3 minutes, then at speed 5 for another 10 minutes until the dough no longer sticks to the bowl. 3. Roll into a ball and let it rest at room temperature for 30 minutes. 4. Degas the dough and place it in the freezer for 30 minutes. 5. Roll out to 3mm thickness and cut into 25 x 30 cm rectangles. Reserve in the freezer. Marinated Poultry Terrine 1. Cut 900g pork tenderloin, 1.4kg chicken breast, 1,050g duck breast, and 1kg foie gras into 2cm x 2cm strips. Keep chilled. 2. Sauté 150g black trumpet mushrooms, 20g confit shallots, 50g soaked dried cèpes, and 10g chopped parsley until cooked. Cool quickly, chop, and mix into the meat. Seasoning & Assembly 1. Dissolve 44.5g sea salt, 10g pink salt, 6.9g black pepper, 3.4g sugar, 4g meat glue, and 4g cèpe powder in 400g Vin Jaune. 2. Pour over the meat and mushrooms, mixing delicately. 3. Divide into three terrines lined with cling film, layering the meat evenly. Vacuum seal and steam at 70°C for 1 hour 20 minutes until the center reaches 53°C. 4. Poke holes in the terrine, press with a weighted tray, and chill overnight. Montage 1. Cut the terrine into three equal parts lengthwise. 2. Blanch savoy cabbage leaves in salted water, refresh in ice, and pat dry. Flatten the veins for flexibility. 3. Spread a 0.5cm layer of chicken mousse onto cling film, place the terrine inside, and wrap it tightly. Chill. 4. Wrap the terrine log in cabbage leaves, ensuring full coverage. 5. Preheat the oven to 185°C and heat two pastry trays with Silpat. 6. Place the terrine log on brioche dough, roll, and seal the edges. Chill for 15 minutes. 7. Place on a Silpat-lined tray, position metal rings at the corners, cover with another Silpat and tray, and bake for 12 minutes. 8. Cool in a blast freezer for 10 minutes. Additional Components Red Wine Dressing Mix 50g Rubino, 100g olive oil, 7.5g yellow mustard, 1.5g sea salt, and black pepper to taste. Pickled Girolles 1. Clean 500g baby girolles and place in a jar. 2. Heat 1L champagne vinegar, 400g sugar, 400g water, and 50g sea salt until boiling. Pour over the girolles, seal, and refrigerate. Chicken Jus with Vin Jaune 1. Simmer 2.8kg chicken bones, 332g onions, 264g carrots, 20g garlic, 40g leeks, 24g celery, 2g bay leaf, 4.8g thyme, 2.4g rosemary, and 2.4g black peppercorns in 15.6L water at 85°C for 8 hours. Strain and refrigerate. 2. Roast 20kg chicken carcasses. Sweat 450g carrots, 450g onions, 70g garlic, 10g thyme, and 5g black peppercorns in olive oil. Add the carcasses, 150g unsalted butter, and sweat until foaming. 3. Deglaze with 350ml Madeira, then add 12L chicken stock. Skim, pressure cook for 45 minutes at 105°C, then strain and chill. 4. Roast 10kg chicken carcasses, then sweat 300g carrots, 350g onions, 60g garlic, 5g thyme, and 3g black peppercorns. Deglaze with 400ml Vin Jaune, add 10L chicken base, and cook at 120°C for 3 hours. Strain and reduce. White Dandelion & Treviso Salad Clean 430g white dandelion and 680g Treviso tardivo. Toss with red wine dressing. Plating 1. Cut the terrine into 5cm x 2cm portions. 2. Sear in brown butter on a grill until golden. Finish in the oven at 185°C for 1 minute. Brush with olive oil. 3. Arrange on a plate with the salad. Serve 15g of sauce on the side. Get more recipes: https://www.platingart.com #cooking #poultry #recipe