Celeriac and black truffle soufflé

Ingredients for 6 people

270 g celeriac - 180 g veal breast cooked like a Paris ham -

18 cl thick cream with 40% fat - 5 egg yolks + 10

white - 30 g crushed black truffle - 60 g black truffle purée -

12 slices of truffle - 12 g egg white powder - 90 g grated emmenthal -

10 g butter - 30 g T55 flour - 1 pinch of fleur de sel - 2 tsp. coffee

fine salt - 1 pinch ground white pepper


Peel and steam the celeriac (about 15 min). The

mix in a food processor with the veal breast, then pass the mixture

to the sieve. Tie the preparation with the crème fraîche and egg yolks.

Then add the crushed truffle and truffle purée.


Whisk the egg whites until stiff with the egg white powder and mix.

with the celeriac cream. Stir in the Emmental and salt


Butter, then flour the moulds before pouring in the preparation.

Raise the edges of the moulds by 4cm by inserting strips

of buttered parchment paper. Bake for 15 minutes of cooking time

at 180°C (Th. 6).


Remove the paper from the oven. Garnish with a few

slices of truffle and fleur de sel.


A word from the chef

Depending on the season, you can choose morels,

ceps, or any other seasonal mushroom well flavoured.

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