Brioche toast with porcini cream and duck liver

Name: Brioche toast with porcini cream and duck liver
Ingredients: Olive oil; 200 g Crème fraîche; 600 g Mascarpone; Brioche; 160 g Porcini bouillon; 8 g Dried porcini powder; 8 truffle; 400 g Duck liver mousse; 400 g Mascarpone; 4 Crème fraîche; 200 g Whipped cream; Chervil; Chives; 1 Gelatin sheet; smoking wood chips; Smoking oven; Crispy grains and seeds; Parmesan cheese

Airy brioche with creamy layers of smoked porcini cream and duck liver mousse, finished with chives, chervil, and crispy grains.

Bites, finger food, amuse-bouches... give it a name. One thing is certain: this is how you start dinner in style.

Ingredients

Olive oil

Brioche

200gCrème fraîche

600gMascarpone

160gPorcini bouillon

8gDried porcini powder

8truffle

1Gelatin sheet

smoking wood chips

Smoking oven

400gDuck liver mousse

400gMascarpone

4Crème fraîche

200gWhipped cream

Chervil

Chives

Crispy grains and seeds

Parmesan cheese

Preparation

Portion the bread to the desired size, drizzle with olive oil, and bake for 6 minutes at 180°C.
Briefly torch with a blowtorch afterwards, this gives a nice flavor.

Cold smoke the mascarpone for about 6 minutes in the smoking oven with wood chips.
Prepare the broth and dissolve the gelatin in it, let it cool well.
Mix the broth with the mascarpone, crème fraîche, truffle, and porcini powder.
Whip the mixture until airy and store in a piping bag.

Mix all ingredients and whip until airy in the stand mixer.
Transfer to a piping bag.

Pipe the porcini cream and duck liver cream onto the brioche.
Finely chop the chives and chervil.
Top with chives, chervil, crispy grains and seeds, and Parmesan cheese to taste.