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Cigar of brick pastry filled with pearl barley and ceps

Cigar made from brick pastry and filled with a risotto of pearl barley, cèpes, Parmesan, and baharat.The Cigar is made from brick pastry and filled with a risotto of pearl barley, cèpes, Parmesan, and baharat. Served with ash of cèpes, barley, baharat, and fried potato. Delicious in combination with Godet Cognac No.1 Cocktail Exclusive (6333660).

Ingredients

150mlCream
300gpearl barley
Parmesan
600mlStock
0.5units.itemschopped onion
Olive oil
2units.itemsGarlic cloves
Salt
Pepper
Butter

1units.itemsClove of garlic
Salt
duck fat
50mlDried cèpes
Pepper
100mlceps jus
smoked soy

1units.itemsfeuilles de brick
Egg white
Cornmeal
Baharat
ceps powder
Flour

Baharat
ceps powder
pearl barley
vegetable skin piment

Preparation

  1. Melt the butter and sauté the onion with the garlic.
  2. Add the pearl barley and heat briefly.
  3. Add 400 ml stock and 100 ml cream.
  4. Let cook gently and stir occasionally (or swirl the pan).
  5. When the cream and stock have been absorbed by the pearl barley, add another 100 ml stock and 50 ml cream.
  6. Once everything is absorbed again, add the final 100 ml stock for the last step in the cooking process (this takes about 25 minutes).
  7. Add pepper, salt, and Parmesan to taste.

  1. Pour lukewarm water over the dried cèpes and let them soften.
  2. Heat a generous spoonful of duck fat in the pan and add 1 whole clove of garlic.
  3. Add the cèpes and sauté them well over low heat.
  4. Deglaze with smoked soy sauce (to taste) and add the cèpes jus.
  5. Let the mixture reduce well and add to the risotto (remove the garlic clove).

  1. Heat the fryer to approx. 180°C. 

  1. Mix all the ingredients together into a nice mixture and dip the cigar in it.