A structural culinary masterpiece featuring 50+ hyper-precise layers of Yukon Gold potatoes, compressed and slow-cooked to a velvet interior with a glass-like crisp exterior, accompanied by a light-as-air truffle-infused warm aeration.
1 terrine (serves 4-6)
Ingredients:
- 4 large – Yukon Gold potatoes (uniform, cylindrical shape preferred)
- 200g – cultured butter (melted and clarified)
- 10g – fine sea salt (to taste)
- 4 sprigs – fresh thyme (leaves only, micro-planed)
- 100g – potato trimmings (reserved from the sheets)
- 150ml – heavy cream
- 50ml – whole milk
- 30g – black winter truffle paste (high quality)
- 5ml – truffle oil (infused, not synthetic)
- to finish – Maldon sea salt flakes
Speciality Items:
- Japanese Vegetable Sheeter Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Gourmet Whip (Siphon) Need it? Click here to start cooking
- Precision Immersion Circulator Need it? Click here to start cooking
- Fine-mesh Chinois Need it? Click here to start cooking
Yes Chef! may earn a commission from qualifying purchases made through links on this page.
🍷Sommelier's Recommendation
The high acidity and brioche notes cut through the rich butter layers and highlight the truffle aroma.
A rich, buttery Chardonnay that mirrors the texture of the pavé and earthy truffle notes.
Steps:
- Peel and square potatoes into uniform blocks. Using a Japanese Vegetable Sheeter, create continuous ribbons 0.5mm thick. Brush each ribbon with clarified butter, sea salt, and micro-planed thyme.
- Line a terrine mold with parchment. Layer the ribbons precisely, folding back and forth to reach at least 50 layers. Place the mold in a vacuum bag and process through a Chamber Vacuum Sealer on maximum pressure to remove all oxygen and bond layers.
- Cook the sealed terrine in a sous-vide water bath at 84°C for 2 hours. Immediately transfer to an ice bath, then refrigerate under a 2kg weight for 12 hours to set the starch structure.
- Prepare the aeration: Simmer reserved potato trimmings in milk and cream until tender. Blend with truffle paste and oil until homogenous. Pass through a fine-mesh chinois into an ISI Gourmet Whip. Charge with two N2O canisters and hold in a 60°C water bath.
- Portioning: Remove the cold potato block and slice into perfect 2-inch cubes. Sear two sides in a carbon steel pan with clarified butter until mahogany and crisp.
- Plating: Place the pavé cube centrally. Dispense a precise cloud of truffle aeration to the side. Garnish with a singular flake of sea salt and optional micro-thyme.
More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.