Black Truffle Crémeux with Tahitian Vanilla Foam

Adapted by
July 2005
Yield: 12 Servings
Chef Bellanger serves the crémeux in a shot glass. The white pepper enhances the vanilla flavor and makes the foam taste slightly "hot."


Black truffle cremeux
450 milliliters (2 cups) heavy cream
320 milliliters (1 1/3 cups) milk
12 grams (1/2 ounce) fresh black truffles, chopped
150 grams egg yolk (from about 8 large eggs)
90 grams (scant ½ cup) granulated sugar
2 sheets gelatin, soaked in 1 quart cold water
Tahitian vanilla foam
450 milliliters (2 cups) heavy cream
½ teaspoon white pepper
1 Tahitian vanilla bean


For black truffle cremeux:
Bring heavy cream and milk to a boil in a medium sauce pan. Remove from heat and add chopped black truffles. Cover with plastic film and let mixture infuse for 2 hours at room temperature.

Bring mixture to a boil again. Meanwhile, combine egg yolks and sugar in a stainless steel mixing bowl. Whisk the mixture until a change of color (from yellow to light yellow color).

Add yolk-sugar mixture to the truffle infusion. Cook like a crème anglaise: heat , stirring constantly, until mixture reaches 84ºC (183ºF) and naps the back of a wooden spoon.

Stop cooking immediately. Add rinsed and soaked gelatin. Stir well to combine. Fill each shot glass half full and refrigerate.

For Tahitian vanilla foam:
Using a paring knife, open and scrape the seeds of vanilla bean into the heavy cream; add scraped pod also. Bring this mixture to a boil then refrigerate overnight.

The following day, discard bean pod and add white pepper. Whip this mixture by hand using a whisk to make sure to get the maximum volume.

Spoon some of the foam on top of the Truffle Cremeux and serve immediately with 2 sugared puff pastry sticks.