Boudin Blanc en Brioche, Chicken Liver Mousse, Chestnut, and Apples

Adapted by
February 2013


(Yield: 3 loaves)
200 grams all-purpose flour
200 grams water
3 grams dry-active yeast
(Yield: 3 loaves)
220 grams flour
220 grams all-purpose water
(Yield: 3 loaves)
1000 grams bread flour
25 grams salt
120 grams sugar
10 grams dry-active yeast
500 grams eggs
240 grams milk
450 grams butter
Boudin Blanc
(Yield: 1 sausage)
olive oil
½ yellow onion, small diced
3 cloves garlic
4 sprigs thyme
455 grams lean pork, cubed
165 grams pork fat, cubed
60 grams pork skin, blanched and chopped
2 grams pink salt
4 grams dextrose
2 grams black pepper
10 grams kosher salt
2 grams nutmeg
4 eggs
200 milliters heavy cream
100 milliters milk
15 grams all-purpose flour
Boudin Blanc en Brioche
(Yield: 1 loaf)
butter, softened
egg wash
Chicken Liver Mousse
(Yield: 6 to 8 servings)
125 grams chicken liver
1 gram pink salt
30 grams butter
2 shallots, julienned
60 grams brandy
1 tablespoon heavy cream
Chestnut Purée
(Yield: 6 to 8 servings)
1 quart whole milk
125 grams chestnuts
1 teaspoon Sherry vinegar
black pepper
Red Onion Jam
(Yield: 6 to 8 servings)
olive oil
1 red onion, julienned
30 grams balsamic vinegar
30 grams Red wine
1 clove
1 cinnamon stick
1 tablespoon granulated sugar
Apple Compote
(Yield: 6 to 8 servings)
1 apple, peeled, cored, and diced
30 grams butter
60 grams vin santo
1 tablespoon apple juice
1 teaspoon apple cider vinegar
black pepper


For the Poolish:
In a bowl, mix together flour, water, and yeast. Ferment for 3 to 4 hours, or overnight in the refrigerator.

For the Levain:
In a bowl, mix together flour and water and rest until air pockets are visible at the top.

For the Brioche:
In a stand mixer fitted with a dough hook, combine the flour, salt, and sugar. Slowly add eggs and milk. Add Poolish and Levain and mix until homogenized. On medium speed, incorporate butter and continue to mix for 5 to 6 minutes. Proof overnight.

For the Boudin Blanc:
Heat olive oil in a sauté pan over medium heat; sweat the onion, garlic, and thyme. Cool.

In a meat grinder fitted with an ⅛-inch dye, grind the meat, fat, and blanched skin into a cold bowl on ice. Combine the onion-mixture with the ground meat. Add pink salt, dextrose, black pepper, salt, and nutmeg. Transfer to a food processor and mix for 1 minute, scrapping down the sides with a rubber spatula. Add the eggs one at a time, then stream in the cream and milk. Pulse to combine.

Pour the mixture back into the cold bowl and slowly add flour. Lay out a long sheet of clear plastic wrap and pour some boudin mixture on top. Start rolling the sausage within the plastic wrap, pinching the ends as you roll until the boudin is the desired shape and size. Twist the ends to contain the sausage and tighten it.

Using butcher’s twine tightly secure each end. Using a small cake tester, prick any air bubbles from the roll. Place the sausage in a pan of cold water and bring to 180°F. Poach until it reaches an internal temperature of 155°F, about 1 hour, then shock immediately in ice water to stop cooking process. Cool and reserve.

For the Boudin Blanc en Brioche:
Grease a terrine mold or loaf pan with butter. Roll out half the proofed Brioche dough and lay it in the pan so the dough hangs slightly over the edge.

Score a room temperature Boudin Blanc, dust with flour, and brush with egg wash. Carefully place the sausage into the pan, leaving a 1-inch between the sausage and the pan. Pull the overlapping dough on the right side over the boudin and brush with egg wash. Pull the left side of the dough over and secure. Let the combination proof at room temperature for 2 hours.

Preheat oven to 425°F. Brush egg wash over the top, and bake until the internal temperature reaches 155°F for the sausage and 180°F for the brioche. Remove from oven and rest 20 minutes. Remove from pan and cool completely.

For the Chicken Liver Mousse:
Season the chicken livers with salt, pepper, and pink salt. In a small pan over low heat, brown the butter. Turn heat to medium-high and sear the chicken livers. Remove livers from pan and sauté shallots. Deglaze with brandy. Cool mixture and transfer to a food processor. Mix until smooth, add cream, and season with salt and pepper.

For the Chestnut Purée:
In a medium saucepan, bring milk to a simmer, add chestnuts, and cook util tender. Transfer mixture to a blender and mix until smooth. Add more liquid if necessary to achieve desired consistency. Season with vinegar, salt, and pepper.

For the Red Onion Jam:
Heat olive oil in a medium pan over low heat and sweat red onion. When soft, add vinegar, wine, clove, cinnamon, and sugar. Cook until the desired consistency is achieved. Remove spices and season with salt, sugar, and balsamic vinegar.

For the Apple Compote:
In medium-sized pan over low heat, brown the butter. Sauté the apples then deglaze with the vin santo. Add apple juice and reduce. Season with vinegar, salt, and pepper.

To Assemble and Serve:
Carefully slice a thick piece of the Boudin Blanc en Brioche and place it off-center on a plate. Plate a dollop the Chicken Liver Mousse, along with Chestnut Purée, Red Onion Jam, and Apple Compote.