Truffled White Puddings

Truffled White Puddings

Fabien Pairon
难度图标
高级
准备时间图标
0h45
7
视频
法国烤肉的经典之作:具有特色的白色布丁,奶油味和黑松露的香料。
Truffled White Puddings
完成时间
准备工作
0h45
烹饪
0h30
休息
0h20
教授的技术
  • Stopping the white pudding cooking process
  • Cutting vegetables
  • Dicing
  • Know the legal percentage of truffles according to appellation
  • Making an emulsion
  • Making a parchment paper disc
  • Shaping white puddings using cling film
  • Poaching white puddings in water
  • Dressing a meat
  • Piping with a tip
  • Tying casings
  • Mixing a preparation in a food processor
  • Infusing milk or cream
  • Scraping a vanilla pod
  • Tying up white puddings
  • Hot emulsions with meats
  • Slicing garlic
  • Stuffing white puddings casings
  • Deveining a meat
  • Deveining a piece of poultry
  • 煎炸
  • Cut a piece of poultry
  • Cutting a carrot
  • Pan-frying white puddings
  • Cutting pork belly
  • Crushing parsley
  • Chopping a shallot
  • Flavoring with garlic and butter
  • Seasoning meats
  • Basting with butter

免费了解该课程的第一阶段

Étape 1 : Infused milk

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan

Étape 2 : Preparing the meats & hot emulsion

Étape 3 : Flavoring with truffles

Étape 4 : Stuffing the natural casings

Étape 5 : Alternative option: cling film cylinder

Étape 6 : Poaching the puddings

Étape 7 : Final cooking step: pan-frying the puddings

Fabien PaironFabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (MOF).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.
Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015), co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade and penned Charcuterie, published in 2023.
The Chef has opened his own shop and restaurant: The Auberge Communale du Mont in Lausanne.

There, you’ll enjoy, among other things, his charcuterie which is very contemporary, with less fat and salt.

His signature specialties are delicious products in a variety of sizes and shapes, including the famous brioche salmon Koulibiac and white pudding with truffles.

在 Trustpilot 上的评分为 4.6/5,评论超过 100 条。

弗吉尼亚州
瓦莱里
15
一月份
2024
5 星级 Trustpilot VoilaChef
市场上独一无二的解决方案,拥有来自 MOF 的非凡拍摄食谱和分享实践经验的社区。是所有希望在享受乐趣的同时变得更加专业的人的理想选择。
4 星级 Trustpilot
TH
西奥-卡斯蒂永
28
一月份
2024
5 星级 Trustpilot VoilaChef


我是《Voilà Chef》的忠实粉丝!我非常喜欢这个由该领域顶级厨师制作的分步视频食谱系统。即使作为一名专业人士,它也能给我很多启发!

4 星级 Trustpilot
英国
鲁西
16
五月份
2024
5 星级 Trustpilot VoilaChef
超级在线培训平台。 视频非常详细,专业人士非常有教育意义。因此,即使你不是专家,也可以在家复制食谱。 如果你还在犹豫,那就去试试吧!
4 星级 Trustpilot
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西尔维-莱昂德里
10
五月份
2024
5 星级 Trustpilot VoilaChef
我非常喜欢 Voilà Chef 的课程。 准确、清晰......让人放心......你能做到,这很棒。 非常感谢 😃
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LI
丽莎-C
3
二月份
2024
5 星级 Trustpilot VoilaChef
我是一名 CAP 糕点师,我掌握了所有的基础知识,但通过学习 voila chef 课程,我真的感觉自己在学习新的东西、更先进和更完善的技术,我取得了长足的进步。更重要的是,课程的讲解非常到位,视频清晰易懂,我尝试的所有食谱都百分之百成功,最重要的是,它们的味道也非常好。
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