Truffled White Puddings

Truffled White Puddings

Fabien Pairon
Difficulty Icon
Advanced
Recipe Time Icon
45m
7
Videos
A classic of French charcuterie: a boudin blanc with character, creamy and enhanced with black truffles.
Truffled White Puddings
Completion time
Preparation
45m
Baking
30m
Resting
20m
Techniques taught
  • Scraping a vanilla pod
  • Chopping a shallot
  • Cutting vegetables
  • Crushing parsley
  • Cutting a carrot
  • Mixing a preparation in a food processor
  • Making an emulsion
  • Seasoning meats
  • Cut a piece of poultry
  • Deveining a piece of poultry
  • Dicing
  • Know the legal percentage of truffles according to appellation
  • Stuffing white puddings casings
  • Tying up white puddings
  • Tying casings
  • Shaping white puddings using cling film
  • Piping with a tip
  • Poaching white puddings in water
  • Making a parchment paper disc
  • Stopping the white pudding cooking process
  • Pan-frying
  • Flavoring with garlic and butter
  • Basting with butter
  • Pan-frying white puddings

Discover the first step of this course for free

Step 1 : Infused milk

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

Step 2 : Preparing the meats & hot emulsion

Step 3 : Flavoring with truffles

Step 4 : Stuffing the natural casings

Step 5 : Alternative option: cling film cylinder

Step 6 : Poaching the puddings

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

Fabien PaironFabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering | 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.

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