This delicious honey & sage amuse is definitely on that’s perfect so this season. It’s a savory sage tartelette with a honey caramelized shallot cream, marinated parsnip and a honey tuille. It might sound a bit sweet, but it’s really well balanced with freshness and the aromatic flavors from the sage.

The caramelized shallot cream

Servings amuses

Ingredients

300 g shallot
50 g honey
3 g salt
100 g vegetatie stock
20 g sushi vinegar

Instructions

First clean the shallots. Now chop them. Then pour the honey into a saucepan and also add the chopped shallots and the salt.
Now caramelize this on a low heat and stir it every now and then to prevent it from burning.
Once it’s caramelized add the vegetable stock and the sushi vinegar. Let this liquid vaporize.
Then transfer it into a blender and blend it till smooth

The tartelette

Servings tartelettes

Ingredients

100 g flour
6 g sugar
2 g salt
20 g egg yolk
10 g sage
15 g olive oil
60 g water
20 g egg yolk
20 g cream

Instructions

Pour the flour into a bowl together with the sugar, the salt and the egg yolk. Then chop the sage fine. Add this to the flour with the olive oil and the water.
Now knead this into a nice dough. Cover it with plastic foil and let it rest in your fridge for 3 hours.
After that dust your worktop with flour and roll it into a thin sheet. Then cut the dough with a round cutter. The trimmings you can use to make more tartelettes.
Now press it between two tartelettes molds and bake them at 150 °C for 15 minutes.
Then remove the tartelette molds and glaze them with a mixture of the 20 grams of cream and the 20 grams of egg yolk. Now bake them for another 10 minutes.

The honey tuille

Servings tuilles

Ingredients

sage leaves
30 g melted butter
30 g egg white
30 g flour
2 g salt
30 g honey

Instructions

Transfer the sage leaves onto a silicon sheet. Now dry them at 60 °C. This should take around 3 to 4 hours.
Once their dry transfer the leaves into a blender and blend them into a fine powder. Keep this for later.
Then pour the melted butter into a bowl and also add the egg white, the flour, the salt and the honey. Now mix this till it’s a smooth batter.
Then spread it onto a silicon mold. Now dust a small layer of the sage powder on top and bake it at 150 °C for around 20 minutes.
Then remove the tuille from the mold and when it’s still hot cut it with a round cutter. Now let it cool down and keep it dry and covered.

The parsnip

Servings amuses

Ingredients

2 parsnips
20 g honey
40 g sushi vinegar

Instructions

First clean the parsnips. Now trim the edges and cut it onto a mandolin in thin slices. Cut those slices with a small round cutter. The trimmings you can use to make a delicious cream, but where not going to use them in this video.
Now season some boiling water with salt and blanch the parsnip rounds for 1 minute. You still want them to have a little bite. Then directly cool them down in ice water. Now drain this.
Meanwhile mix the honey with the sushi vinegar. Add your blanched parsnip rounds and let this marinade for at least 3 hours in your fridge.

How to finish the amuse

Instructions

First pipe a thin layer of the cream on the bottom of the tartelette. Now add your marinated parsnip rounds.
Then put the honey tuille on top and it’s ready to be served.