Ingredients
For the chocolate and orange Yule logs :
- 4 slices of brioche
- 80 g dark chocolate 55% cocoa
- 65 g liquid cream 30% M.F.
- 10 g honey
- Zest of 1/2 orange
- Chocolate shavings
For the turkey ballottines & mafaldines pasta with mushrooms and truffle :
- 2 thin turkey escalopes
- 5 small shallots
- 500 g mushrooms
- Butter and oil
- 1 small truffle (optional)
- 30 g white wine
- 100 g mascarpone cheese
- 200 g mafaldines pasta
- salt and pepper
- microwave safe cling film
Instructions
For the chocolate and orange Yule logs :
Porter à frémissement la crème et le miel, puis verser sur le chocolat en 3 fois pour former une ganache. Zester un peu d'orange sur la ganache et conserver au frais jusqu'à ce qu'elle soit tartinable (environ 1 heure). A l'aide d'un rouleau à pâtisserie, aplatir les tranches de brioche, et les tartiner d'un peu de ganache au chocolat. Enrouler les buchettes, et répartir le reste de ganache autour. Rouler les buchettes dans les copeaux de chocolat et les conserver au frais jusqu'au moment de la dégustation.
For the turkey ballottines & mafaldines pasta with mushrooms and truffle :
Mince the shallots and mushrooms. Heat 10g oil and 10g butter in a frying pan, then add the shallots. When they have become translucent, add the mushrooms and sauté over a medium-high heat for 5 minutes. Deglaze with the white wine and continue cooking for a further 5 minutes. Season with salt and pepper and grate 15 g of truffle. Take 100 g of this mixture for the ballottines stuffing and chop it with a knife. Finely chop the rest in a blender to use as a sauce for the pasta.
Season the inside of the turkey escalopes with salt and pepper. Shape the cold stuffing into 2 ballottines, place them in the centre of the turkey escalopes and roll them up lengthways. Wrap each ballottine in cling film and tie a knot at each end. To be on the safe side, re-wrap each ballottine a second time. Place the ballottines in a pan of simmering water and cook for 15 minutes. Just before serving, remove the cling film and fry for a few minutes in a mixture of butter and oil.
Cook the pasta according to the packet instructions. Remove 1 glass of cooking water just before draining. Heat 100g of the mascarpone in a large frying pan, add the mixed mushrooms, then gradually add 60g of the pasta cooking water. Adjust the seasoning and pour the pasta into the sauce. The pasta is now ready to eat.
