The mushroom royale is 1 of the many vegetable royales that can be made. Royales are simple escoffier style vegetable preparation that can be served as a starter, side or garnish. it is made of a blend of pureed vegetable (or a duxelle of mushrooms) mixed with a silky savory custard. the royales are then poached in a bain marie (hot water bath), cooled down totally then served.
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A royale is made of 50 percent pureed vegetables (or mushroom duxelle) mixed with 50 percent savory custard.
🧅🥕INGREDIENTS🥕🧅
For the escoffier style custard you need to mix:
200 ml heavy whipping cream
1 whole eggs
3 eggs yolks
season to taste with salt, pepper, and nutmeg
For the pureed vegetables:
in this video I tried, brocolini, cauliflower and tomato. you can virtually any puree you like but you have to make sure the puree does not contain any excess water.
For the Mushroom royales:
you need to use a mushroom Duxelle as a base. see the recipe below on how to make a duxelle from scratch. once the duxelle is ready process it in a food processor for 20 seconds o more to smooth it. before adding it to the custard.
(4 minutes in)
Cookware: ( affiliate links)
Dariole mould (or porcelain ramequins):
a large roasting pan to make the bain marie
1 pastry brush to coat the ramequins
baking paper.
Cooking:
poached in a bain marie as shown in the video:
oven temperature 150 degrees celsius ( 302 Fahrenheit)
cooking time 20 to 25 minutes.
Notes: for best results the royales have to be totally cold (like fridge cold) before being used. if you don’t wait long enough they wont have time to set.
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: