Preparation
Filling
Set aside 24 nice chanterelles for the garnish and decoration. Finely chop the remaining chanterelles.
Heat some canola oil in a pan, sauté the chopped chanterelles, shallots, and garlic. Deglaze with Madeira.
Once deglazed, strain the sautéed mixture through a sieve (colander). Do this step over the saucepan you will use for the sauce, making sure to recover all the cooking juices. Let it drain well (the mixture should be nearly dry).
In the saucepan containing the deglazing juices, add the poultry stock, cream, and kneaded butter.
Set aside half of this sauce in a bowl, and reduce the rest to a thick consistency.
Once the sauce is well reduced, add the sautéed chanterelles, breadcrumbs, herbs, egg yolk, and grated Vacherin Fribourgeois AOP. Mix thoroughly.
Crêpes
Place all ingredients in a bowl and blend.
With this mixture, make 8 thin crêpes about 15 cm in diameter. Cut out as many 6 cm rounds as possible using a cookie cutter or metal ring.
With your 6 cm circles ready, begin assembling the chanterelle crêpe cakes.
Assemble within the 6 cm metal ring. Layer by layer: start with a crêpe base, then a layer of filling, then another crêpe, and so on, ending with a crêpe. The cake should have 7 layers: 4 crêpes and 3 layers of mushroom filling.
If prepared correctly, you should be able to make 4 cakes.
Top each cake with a slice of Vacherin Fribourgeois AOP (or more, to taste).
Gratinate under a salamander or in the oven.
Plating
Place the crêpe cake on a plate, decorate with the reserved chanterelles, and finish with the sauce.
Recipe by Alain Bächler
Former Michelin-starred chef at Restaurant Des Trois Tours in Bourguillon
For 4 people
Preparation : 30 min
Cooking : 15 min
Ingredients and products
- 500 g chanterelles
- 10 g chopped shallots
- 5 g chopped garlic
- 30 g canola oil
- 1 dl Madeira
- 1 dl poultry stock
- 10 g kneaded butter
- 10 g breadcrumbs
- 20 g grated Vacherin Fribourgeois AOP (young)
- 5 g chopped chives
- 5 g chopped parsley
- 1 egg yolk
- 4 slices of Vacherin Fribourgeois AOP (25 g each)
- salt and pepper
- 2 eggs
- 2 dl milk
- 100 g flour
- 20 g butter
- salt
