Anchored more than ever in the news, Philippe Etchebest has become one of the spokespersons for French catering, a sector in great difficulty since the health crisis that has affected the country. He alerted Bruno Le Maire on the future of catering: "With my working group, we became aware of the gravity of the situation, many restaurateurs risk being left behind. I had a very alarmist speech at the start, but things had to be done and solutions found. . ", explains the ambassador of a whole generation of young chefs, before adding that he "awaits the government's proposals to help the profession hold up over time. "
Best worker in France and Michelin-starred chef, Philippe Etchebest made his mark in 2011 in the program "Cauchemar en cuisine". His media career continued in 2014 with "Objectif Top Chef" before he joined the prestigious jury of "Top Chef". "I wouldn't do TV just to do TV. All the programs I participate in make sense with my job. Helping restaurateurs in difficulty, training young talents and passing on my know-how, the excellence of the competitions. … These programs correspond to my state of mind and my daily life. I feel legitimate. ", recounts the now iconic star of M6's cooking shows. You can also find him in his "Mentor" program. An online culinary accompaniment, in which Philippe Etchebest makes recipes from beginner level to more advanced level and to do with children!
Chef Philippe Etchebest's favorite recipes
A platter of oysters or a grilled prime rib with parsleyed potatoes accompanied by a good salad, the chef likes it simple. "I like to eat everything, from the Savoyard fondue that I love, to the pastry dish with three eggs fried by my hens in the countryside. It's not the dish that is important, it's with who it is. sharing.", he explains. What does he prefer to cook? Mushrooms, especially porcini mushrooms!
On the sweet side, the chef has been a gourmand since his earliest childhood: "I remember my dad's puffed pancakes that I love, and I ask him for more every Christmas.", he confides. "My mother also made sugar pies, blueberry pies and waffles that were extraordinarily light and crispy to perfection with blackberry jam … A magical moment!" , memories told by the chef that make our mouths water. "Dessert is the most important meal time, I will never finish a meal without it. I learned baking on the job, and today I'm teaching my cooks to make it, it's very important . ", he said. Her favorite desserts? The Saint-Honoré and the floating island!
Philippe Etchebest's Saint-Honoré recipe
Ingredients :
- 1 pure butter puff pastry roll
For the choux pastry:
- 20 cl water
- 80 g butter
- 4 eggs
- 125 g flour
- 1 pinch of salt
- 15 g caster sugar
For the whipped cream:
- 300 g of very cold whole liquid cream
- 10 g icing sugar
- 1 vanilla pod
- For the caramel:
- 200 g caster sugar
- 1 tablespoon of lemon juice
For the pastry cream:
- 2 eggs
- 25 cl of semi-skimmed milk
- 50g caster sugar
- 25 g of cornstarch
- 50 g unsalted butter
- 1/2 vanilla bean
The preparation steps:
Step 1 : choux pastry. In a saucepan, bring the water, salt, powdered sugar and butter, cut into small cubes to a boil. Off the heat, pour in the flour all at once and mix vigorously. Return to low heat and dry the dough for about 2 to 3 minutes, until a thin film forms at the bottom of the pan. Remove from the heat, let cool, add the eggs, slightly beaten one by one. Let stand 30 minutes.
2nd step : the cake. Spread the puff pastry on a baking sheet lined with parchment paper. Cut a disc 25 cm in diameter and prick the bottom with a fork. Using a pastry bag, surround the puff pastry disc with a bead of choux pastry. Arrange 16 small choux puffs on the side. Preheat the oven to 180 ° C (th. 6) then, when it is hot, cook for 40 minutes. After 25 minutes of cooking, remove the puffs and continue baking the cake. Let cool.
Step 3: custard. In a saucepan, heat the milk and the split and scraped vanilla pod. Whisk the eggs with the sugar, until the mixture turns white. Add the cornstarch, then pour in the milk while whisking. Return everything to the pan. Cook for 3 minutes until the first boil. Place the cream in a cold container. Add the butter and mix. Film on contact and let cool. Then pierce the bottom of the puffs and garnish them with cream using a pocket fitted with a thin nozzle. Reserve in the fridge.
Step 4: whipped cream. Whip the very cold cream, with the seeds of the vanilla pod, in whipped cream. Gradually add the icing sugar.
Step 5: mounting. Heat the sugar with 2 tablespoons of water and the lemon juice in a saucepan. When the caramel is blond, quickly dip the top of the cabbage in it, then let it harden. With the rest of the caramel, glue the bottom of the puffs all around the crown of the dough. Garnish the center of the Saint-Honoré with whipped cream. Reserve in the fridge.
As in the original recipe, you can garnish the puffs with a lighter chiboust cream (mixture of pastry cream and Italian meringue).
Read also :
⋙ Philippe Etchebest: why the chef thinks he is under surveillance
⋙ Philippe Etchebest: who is his son Oscar-Louis?
⋙ Multicolored fresh goat cheese salad: the amazing recipe from the cheese chef