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!
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
SEE ALL RECIPES
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