THE CREPE SAINT-JACQUES

A savory dish in a bowl of crepe

This time Cédric Mouthon is preparing a Tomme de Savoie mousse for us, accompanied by Saint-Jaques and other ingredients, all mounted in a bowl of pancakes.

Hang on tight, the recipe is coming!

INGREDIENTS

For a successful tomme mousse:

  • Add boiled potatoes


For the gelatin:

  • Add 6 times its weight in water


Cooking time :

  • 10 to 15 minutes in an oven preheated to 180 ° C


To roast the hazelnuts:

  • 15 minutes in an oven preheated to 150 ° C

MORE DETAILS IN VIDEO

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