Difficulty : easy
Preparation time: 30 min + 4 hours resting time
Cooking time: 35 min
Take the capon out of the fridge
Melt the butter in a frying pan over medium heat
Add the thinly-sliced onion and, after a minute or two, add the thinly-sliced bacon.
Peel the mushrooms, cut them into cubes and add them to the pan with a pinch of salt.
Cook over medium heat for 6-7 minutes. Set aside.
Preheat your oven to 210°C.
Chop the cutlet very finely (like a brunoise). Set aside in a salad bowl.
Add the egg, chopped coriander leaves, grated garlic, thyme sprigs and breadcrumbs. Gently mix with a spatula.
Pour in the onion, bacon and Champignons mixture. Mix well before adding the spices: ginger, paprika, Espelette chili and pepper. Adjust the seasoning with salt. Pack the stuffing inside the capon and sew it up, preferably with cooking string.
Combine the olive oil and honey in a bowl. Place the capon in a roasting pan and spread the mixture over the bird. Sprinkle with salt and pepper.
Bake in the oven. After 30 minutes, pour a glass of water over the capon. Drop the heat down to 180°C and continue cooking for 45 more minutes. Douse the capon in its juices at regular intervals (adding some water if needed).
Finish cooking at 130°C for 45 minutes. If you have a thermometer, check that the temperature of the stuffing has reached at least 63°C. .
Place the chestnuts in a pan and cover them with milk.
Cook for approximately 20 minutes. The chestnuts must be tender enough to be easily pierced with the tip of a knife.
Purée with a hand blender.
Add the cream, butter, ginger, salt and pepper.
Mix well with a spatula.
Pour the purée in a piping bag and pipe onto the plates.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.