Carbonara bite

Name: Carbonara bite
Ingredients: 250 g Water; 50 g Shallot (chopped); 500 g Water; 200 g Grana Padano; Agar; Pimerba onion with bacon; 5 g Salt; Bacon crumble; Mini éclairs; 1 l Unsweetened whipping cream 35%; 250 g Julienne bacon strips; 100 g Grana Padano; 50 g Dashi no moto; White pepper and salt to taste; 2 Garlic cloves; 2 Sambal; Pro espuma Calent; 1 l Egg yolks; Pepper and salt; Black pepper; Pecorino; Chives

Mini éclair filled with egg yolk cream, Parmesan gel and bacon foam. Carbonara in one bite.

Bites, finger food, amuse-bouches... call it what you will. One thing is certain: this is how you start dinner in style.

Ingredients

250gWater

50gShallot (chopped)

1lUnsweetened whipping cream 35%

250gJulienne bacon strips

100gGrana Padano

50gDashi no moto

White pepper and salt to taste

2Garlic cloves

2Sambal

Pro espuma Calent

1lEgg yolks

Pepper and salt

500gWater

200gGrana Padano

Agar

Pimerba onion with bacon

5gSalt

Bacon crumble

Mini éclairs

Black pepper

Pecorino

Chives

Preparation

Sauté the shallot together with the bacon, garlic, and sambal until the bacon is cooked but not colored.
Deglaze with the cream and water.
Add the dashi powder and bring to a boil. Then let it simmer gently for about 5 minutes on low heat.
Remove the pan from the heat, add the Parmesan cheese, and blend with a hand blender. Small pieces of bacon will remain

Season the egg yolks with pepper and salt and vacuum seal.
Cook the egg yolks sous-vide in the steam oven at 70°C for 12 minutes.
Gently knead the vacuum bag and check the thickness. Repeat every 2 minutes until the desired consistency is reached. Then immediately cool down in ice water.

Vacuum pack all ingredients and steam sous-vide for 3.5 hours at 95°C.
Pass the mixture through a cloth and let cool.
After cooling, scoop off the fat and weigh the mixture.
Add 1.2 grams of agar and 8 grams of primerba per 100 grams of liquid.
Gently bring the liquid with the agar and primerba to a boil and let simmer gently for 1 minute.
Let cool and then blend until smooth in the blender to make a gel.

Cut the chives into fine rings.
Coarsely grind the black pepper in a mortar, so that some texture remains.
Make a small hole in the éclair and fill it with bacon foam.
Pipe lines of Parmesan gel and egg yolk cream over the éclair, from left to right.
Sprinkle with bacon crumble and shave pecorino over it with a microplane.
Finish with chives and black pepper.
Pipe a dollop of bacon foam on the plate and carefully place the éclair on top.