Recipe Creamy white butter sauce and chestnut puree with coffee

To prepare this dish

Ingredient list

Creamy White Butter Sauce

150 g Excellence cooking cream 35% fat
50 g Elle & Vire gourmet butter 82% fat
50 g white vinegar
50 g white wine
1 shallots
Fine "fleur de sel" sea salt and pepper

CHESTNUT PUREE WITH COFFEE

200 g châtaignes
500 g Elle & Vire Whole Milk
2 espresso coffee

Assembly

100 g noix fraîche
50 g ground pistachios
70 g pâte de figue
2 pieces rutabagas
1 pièce trévise
vegetable stock
Elle & Vire gourmet butter 82% fat
Fine "fleur de sel" sea salt and pepper

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire gourmet butter 82% fat

Elle & Vire Whole Milk

The recipe,
step by step

1. 1

   Creamy White Butter Sauce

   Cut the butter into small pieces and keep cool. In a saucepan, mix the white wine, a drop of white vinegar, salt, freshly-ground pepper and the finely-chopped shallot. Put over the heat and reduce slowly until you have around 2 cl. On a very low heat, add the pieces of cold butter and whisk energetically. Add the Excellence Whipping Cream and whisk into the butter. Emulsify well.
2. 2

   CHESTNUT PUREE WITH COFFEE

   Cook the chestnuts in the milk. Mix the chestnuts with the milk and add the espresso, to taste.
3. 3

   Assembly

   Cook the slices of rutabaga in the vegetable stock, then griddle with the butter. Put together with the last ingredients.
   Chef's tip

   To stabilise the sauce and prevent it from separating, you can add a touch of cream which also lends creaminess to the sauce while also allowing it to soften and make the acidity less aggressive. You need to be careful, however, with the ratio of white butter sauce/ whipped cream. In this way you obtain a creamy white butter sauce, which is slightly acidic but not greasy.

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A few words about the author…

Pierre Gagnaire

Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.