Mushroom royale (and old French cold starter you did not know)

The mushroom royale is 1 of the many vegetable royales that can be made. Royales are simple escoffier style vegetable preparation that can be served as a starter, side or garnish. it is made of a blend of pureed vegetable (or a duxelle of mushrooms) mixed with a silky savory custard. the royales are then poached in a bain marie (hot water bath), cooled down totally then served. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli A royale is made of 50 percent pureed vegetables (or mushroom duxelle) mixed with 50 percent savory custard. 🧅🥕INGREDIENTS🥕🧅 For the escoffier style custard you need to mix: 200 ml heavy whipping cream 1 whole eggs 3 eggs yolks season to taste with salt, pepper, and nutmeg For the pureed vegetables: in this video I tried, brocolini, cauliflower and tomato. you can virtually any puree you like but you have to make sure the puree does not contain any excess water. For the Mushroom royales: you need to use a mushroom Duxelle as a base. see the recipe below on how to make a duxelle from scratch. once the duxelle is ready process it in a food processor for 20 seconds o more to smooth it. before adding it to the custard. https://youtu.be/G-QFb58RUSU (4 minutes in) Cookware: ( affiliate links) Dariole mould (or porcelain ramequins): https://amzn.to/2O56GMK a large roasting pan to make the bain marie 1 pastry brush to coat the ramequins baking paper. Cooking: poached in a bain marie as shown in the video: oven temperature 150 degrees celsius ( 302 Fahrenheit) cooking time 20 to 25 minutes. Notes: for best results the royales have to be totally cold (like fridge cold) before being used. if you don't wait long enough they wont have time to set. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84