SPRING TRUFFLE PITHIVIERS WITH A MADERIA REDUCTION
SPRING TRUFFLE PITHIVIERS WITH A MADERIA REDUCTION
SPRING TRUFFLE PITHIVIERS WITH A MADERIA REDUCTION

Ingredients
  • 250g/9oz plain flour
  • 250g/9oz butter
  • chilled and cut into pieces
  • ½ tsp salt
  • 125ml/4½fl oz ice-cold water
  • 4 spring truffles
  • 75ml/2½fl oz Madeira
  • 400g/14oz good-quality beef or veal stock
  • 2 boneless chicken breasts
  • 1 free-range egg
  • separated and yolk lightly beaten
  • 200ml/7fl oz double cream
  • 25g/1oz butter
  • 50g/1¾oz baby spinach
  • puff pastry (from above)
  • 75g/2½oz butter
  • 1 shallot
  • finely chopped
  • 400g/14oz mixed wild mushrooms
  • 1 tbsp chopped fresh chervil
  • to garnish
Directions
  • For the puff pastry
  • place the flour in a mound on a clean work surface and make a well in the centre (alternatively use a large mixing bowl). Place the butter and salt in the well and rub them together with the fingertips of one hand
  • gradually drawing the flour into the centre with the other hand.
  • When the cubes of butter have become small pieces and the dough is grainy
  • gradually add the iced water and mix until it is all incorporated (don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly). Bring the mixture into a ball
  • wrap in cling film and refrigerate for 20 minutes.
  • Flour a clean work surface and roll out the pastry to a 40x20cm/16x8in rectangle. (It doesn’t matter if the pastry isn’t exactly the right size - the important thing is that the corners are tidy and square.) Starting with a narrow edge of the rectangle
  • fold the top third down to the centre
  • then the bottom third up and over that.
  • Turn the pastry 90 degrees and again roll into a 40x20cm/16x8in rectangle. Fold it as before
  • then wrap the pastry in cling film and refrigerate for 30 minutes.
  • Remove the chilled pastry and repeat the process (rolling and folding another two times). Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
  • For the spring truffle pithivier
  • preheat the oven to 200C/400F/Gas 6.
  • Place the truffle in a saucepan with the jus and Madeira and poach for 10 minutes. Remove from the liquid and pat dry. Keep the liquid for the sauce.
  • Place the chicken in a food processor and blend. Add the egg white and blend again. Add the cream and blend to a smooth mousse. Place in a piping bag with a plain nozzle attached and set aside.
  • Heat a large frying pan and
  • once hot
  • add the butter. When the butter has melted
  • add the spinach and cook for a couple of minutes
  • or until the spinach has wilted. Turn out onto kitchen paper to drain.
  • Roll out the chilled pastry onto a floured surface and cut out eight circles using a saucer as a guide.
  • Take four circles of pastry and lay the spinach in a circle on top of each one – leaving a 1cm/½in gap around the edge. Place a truffle on top of each.
  • Pipe the chicken mousse around the truffles and place another circle of pastry on top. Using a fork
  • crimp the edges to seal (if desired
  • you can also use a knife to draw a design on the top at this stage).
  • Brush the top of the pithiviers with lightly beaten egg yolk and place in the oven for 10-15 minutes
  • or until golden-brown.
  • Meanwhile to make the Madeira reduction
  • heat a pan and add one third of the butter. When melted
  • add the shallot and cook for a couple of minutes
  • then add the Madeira and stock used to cook the truffle and cook until the volume of liquid has reduced by half.
  • In a separate pan
  • heat the remaining butter. Once hot
  • add the mushrooms and cook for three minutes. Set aside until ready to serve.
  • To serve
  • place a pithivier in the centre of each plate. Add the mushrooms and drizzle the reduction around the edge. Garnish with chervil.