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Truffled Chicken Ballottines
4
Convives
50
Préparation (min.)
45
Cuisson (min.)
Ingrédients
- 1 shallot
- 200 g of fresh Paris mushrooms
- 4 very thin and wide chicken cutlets
- 125 g of cow's milk brousse
- 20 cl of thick fresh cream
- 50 g of black truffle juice
- 10 cl of liquid cream or milk
- 20 g of butter
- 60 g of fresh black truffles (Tuber Melanosporum) (in season)
- or 60 g of canned black truffle peels (out of season)
- Salt
- Pepper
A Refined Truffle Chicken Recipe, Ideal for a Festive Meal
This truffle chicken recipe highlights the truffled poultry ballotine in a version that is both refined and generous, perfect for a festive meal. Thanks to a gentle and well-controlled cooking process, the meat remains tender and juicy, allowing the aromas of the truffle to shine through. The texture is particularly pleasant, with a soft flesh and a stuffing that has woody notes, designed for a well-balanced truffle-stuffed poultry.
The day before, the cream and brousse are infused with black truffle to develop a deeper fragrance. On the day itself, the stuffing is enhanced with a bit of truffle juice before being delicately integrated into the poultry. This preparation emphasizes the rolling technique of the ballotine, which is important for achieving a regular shape, as well as a steam poaching that helps retain the meat's tenderness.
The result resembles a true festive dish, with a savory heart, a melting texture, and a beautiful finish. An ideal recipe for those seeking a gastronomic poultry dish that is both accessible, festive, and well-executed.
The day before, the cream and brousse are infused with black truffle to develop a deeper fragrance. On the day itself, the stuffing is enhanced with a bit of truffle juice before being delicately integrated into the poultry. This preparation emphasizes the rolling technique of the ballotine, which is important for achieving a regular shape, as well as a steam poaching that helps retain the meat's tenderness.
The result resembles a true festive dish, with a savory heart, a melting texture, and a beautiful finish. An ideal recipe for those seeking a gastronomic poultry dish that is both accessible, festive, and well-executed.
Cuisinez cette recette avec les produits Plantin
Préparation
The Day Before – Infusing the Flavors
Mix the thick crème fraîche, brousse cheese, and half of the finely chopped black truffles. Cover with plastic wrap and let infuse in the refrigerator overnight to allow the flavors to fully develop. This step prepares a more fragrant and harmonious stuffing, with a deep taste particularly suited for a festive truffle-stuffed poultry ballotine.
Preparing the Stuffing
Wash and trim the Paris mushrooms, then chop them coarsely. Sauté the finely chopped shallot in a knob of butter, add the mushrooms, and cook over medium heat for about 10 minutes. At the end of cooking, season, add the truffle juice, and then incorporate the cream, brousse, and truffles mixture. Blend briefly: the preparation should remain slightly textured, with a savory core and a fine stuffing, ideal for a truffle-stuffed poultry.
Shaping the Ballotines
Lay the escalopes flat and season lightly. Place a generous spoonful of stuffing on one edge, then roll them lengthwise. Wrap each roll in plastic wrap, tightening firmly by twisting the ends like a papillote, then tie to maintain a uniform and compact shape. This rolling technique for the ballotine allows for neat tying, even cooking, and an elegant presentation when serving.
Cooking
Steam the ballotines for 30 minutes. This gentle cooking method for the poultry is particularly suited for the preparation, as it helps retain a tender flesh and a melting core without drying out the meat. To succeed in this step, be careful not to raise the temperature too quickly: a short resting period after cooking will also help stabilize the shape and keep the juices inside.
Preparing the Truffle Sauce
Add the liquid cream or milk to the reserved stuffing. Check the seasoning, then blend until you achieve a perfectly smooth texture. Heat gently until serving. This sauce extends the flavors of the preparation without masking them and naturally accompanies the truffle-stuffed poultry ballotine with a creamy texture and intense aroma.
Finishing and Plating
Gently remove the plastic wrap. Cut the ballotines into medallions, then generously drizzle with truffle sauce. Grate the remaining fresh black truffle into thin slices using a truffle mandoline. Serve with seasonal vegetables, a fine purée, or crunchy green beans. Allowing the meat to rest after cooking facilitates a clean cut and highlights a truffle poultry recipe with a refined and festive presentation.
Astuce(s) du Chef Plantin
- The longer the truffle infusion, the deeper the aroma will be.
- Steaming ensures tender and juicy poultry.
- Grate the truffle just before serving to preserve its full aromatic power.
Pour aller plus loin
How to Succeed in Making a Homemade Poultry Ballottine?
To succeed in making a poultry ballottine, you need to flatten the chicken or poultry fillet, add the stuffing, and then roll it tightly in plastic wrap. Cooking is usually done at low temperature or poached to keep the meat tender and juicy.
Which Truffle to Use for Truffled Poultry?
The black truffle from Périgord is ideal for flavoring poultry due to its intense and deep aroma. The Burgundy truffle can also be used for a more delicate flavor. It can be incorporated into the stuffing or added in slices at the time of plating.
At What Temperature to Cook a Poultry Ballottine?
Gentle cooking is recommended to preserve the tenderness of the meat. Baking in the oven at temperatures between 160 and 170°C or poaching allows for a moist poultry while retaining the aromas of the truffle.
Can a Truffled Poultry Ballottine Be Prepared in Advance?
Yes, the ballottine can be prepared in advance and stored in the refrigerator before cooking. It is even advisable to let it rest so that the stuffing holds better. The truffle can be partially added to the stuffing and sliced at the time of serving to enhance the aroma.
