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Truffled white puddings
A classic of French charcuterie: a boudin blanc with character, creamy and enhanced with black truffles.
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Infused milk
Techniques covered
- Slicing garlic
- Crushing parsley
- Cutting vegetables
- Chopping a shallot
- Cutting a carrot
- Scraping a vanilla pod
- Infusing milk or cream
- Deveining a meat
- Dressing a meat
- Making an emulsion
- Hot emulsions with meats
- Seasoning meats
- Deveining a piece of poultry
- Cut a piece of poultry
- Cutting pork belly
- Mixing a preparation in a food processor
- Know the legal percentage of truffles according to appellation
- Dicing
- Tying casings
- Stuffing white puddings casings
- Tying up white puddings
- Shaping white puddings using cling film
- Poaching white puddings in water
- Piping with a tip
- Stopping the white pudding cooking process
- Making a parchment paper disc
- Pan-frying white puddings
- Basting with butter
- Flavoring with garlic and butter
- Pan-frying
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