Consomé Michelin: Royal de Espárragos y Mini Profiteroles

Michelin Consommé: Asparagus Royal and Mini Profiteroles #consommé #haute cuisine Today I'll show you how to prepare a consommé worthy of a fine dining restaurant, with an asparagus royal and mini profiteroles filled with pâté—an elegant and technically sophisticated combination that will surprise any diner. Learn how to make a consommé in a top restaurant, transforming this classic dish into a work of art with precision and elegance. The chef guides you through the recipes, from bleeding the bones to the final plating, making the process easy to follow. Enjoy preparing this haute cuisine dish, perfect for any occasion. 🍲 INGREDIENTS (serves 6) *FOR THE BASE CONSOMMÉ* 1 kg Beef bones 100 g Chicken feet 1 Ham bone (unit) 1 Bresa 3 l Mineral water **FOR CLARIFYING THE CONSOMMÉ* 250 g Minced beef 125 g Egg whites Brunoise vegetables** Allspice and saffron to taste 25 ml Dry sherry *FOR THE ASPARAGUS ROYALE* 200 ml Asparagus stock 100 ml Beaten egg to taste Salt, pepper, nutmeg *FOR THE MINI PROFITEROLES* 65 ml Mineral water 65 ml Whole milk 40 g Butter 80 g All-purpose flour 100 g Beaten eggs Salt and sugar to taste Salt and sugar to taste Pâté BRESA: 3 carrots, 2 leeks, 2 celery stalks, 2 onions, 2 shallots, 2 sprigs of thyme ** BRUNOISE: 60g carrot, 60g leek, 30g celery leaves, 2 sprigs of parsley 🎬 EPISODES 00:00 Introduction 00:20 The Consommé 04:52 The Asparagus Royal 06:08 The Mini Profiteroles 08:20 Assembly & Finishing Touches 08:56 Plating 📌 More exclusive recipes at: https://cocinaras.com 📌 Subscribe for free to my Gronda channel: https://jrfchef.gronda.com