Brioche de porcini y huevo de codorniz

final presentation:

• 1 piece of small brioche empty.
• 1 tsp of porcini pure
• 1 quail egg
• Chives
• Dill
• Black pepper
• Olive oil
• Maldon salt

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INGREDIENTS porcini pure:

• 2.2 lbs of frozen porcini
• 5 shallots (brunoise)
• 3 oz butter
• 8 oz water
• 1/2 cup heavy cream
• 3 tbsp truffle oil

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Unfilled Brioche: Sunrice, REF: A50134. 210 unit per case.

PROCEDURE porcini pure:

• Cut the porcini in medium size dice
• Melt the butter in a pot and add the porcinis
• Once the porcinis are caramelized add the shallots and cook for about 5 more minutes
• Add the water and heavy cream, bring to a boil and cook for 5 minutes
• Blend the mixture in the vita prep and salt to taste

Final presentation:

• Big a pastry bag put one tsp of pure inside of the brioche,
• Add the quail egg
• Cook in oven for a couple minutes (low fan)
• Remove from oven, plate as pictured, finish with dill, chives, olive oil, maldon salt and black pepper.