Pork creton with old-fashion mustard and parfait with Chicoutai and Labrador tea

Ingredients

Yield:

Serves 10

• For the cretons::

  • 1 lb Quebec pork knuckles
  • ½ liter of white wine
  • 3 or 4 liters of chicken broth
  • 15 gr salt flower
  • Creton spices (cinnamon, cloves, white peppercorn seeds, etc…)
  • 2 tablespoons of mustard from Iles d'Orleans
  • 3 tablespoons of mayonnaise
  • 1 dl vegetable oil
  • 1 dl whipped 35% cream

• For the parfait:

  • Crème brûlée (1 liter) :
  • 400 ml of milk
  • 400 ml 35% cream
  • 40 gr of maple sugar
  • ---
  • 200 gr egg whites
  • 30 gr maple sugar
  • 30 gr starch
  • A few leaves of wild Labrador tea
  • 1 cl Chicoutai alcohol

• Chicoutai compote :

  • 400 gr small frozen wild Chicoutai berries
  • 100 gr maple sugar
  • Organic granola

• Maple sugar brioche :

  • 500 gr flour
  • 40 gr yeast
  • 5 cl milk
  • 6 whole eggs
  • 1 pinch of salt
  • 2 pinches of sugar
  • 250 gr butter

• For the glaze:

  • A few egg yolks, salt and milk
  • Multicolored maple sugar

Preparation

Difficulty:

easy

Time:

1 Day

1. Pork creton:

   • Place the pork knuckles in tall casserole, cover with white wine, chicken broth, salt flower and spices.
   • Slowly boil for 3 hours. The meat should be able to be cut with a fork.
   • Let it chill, and then thinly slice by hand or with a knife if required.
   • In a separate bowl, mix the following ingredients: Quebec mustard, mayonnaise, a little bit of salt flower, creton spices powder.
   • Mix vegetable oil and whipped cream. Place in small cocotte and decorate.

2. Crème brûlée:

   • Bring to a boil : milk, cream and maple sugar and infuse the Labrador tea
   • Whip the egg yolks, maple sugar, starch and blanch them a little.
   • Pour the first boiling mixture to the second mixture and bring to a boil. Remove from heat and let it chill.

3. The compote:

   • Sauté the wild fruits with the maple sugar, Chicoutai liquor and reserve.
   • Prepare in a verrine container divided by different layers
   • Finish with crème brûlée, add a little bit of white sugar and caramelize with blowtorch.

4. The brioche:

   • Realize a leaven with yeast and warm milk. Let it double in volume.
   • Add flower in beater, then add leaven, sugar and salt.
   • Incorporate the eggs slowly, and then the butter in small portions.

5. Parfait Assembly

   • Shape small 20 gr balls.
   • Butter the moulds and place the small brioches.
   • Let them rise, golden, cook in oven at 300 degrees.
   • Once cooked, add the small multicolored maple sugar with a little bit of jam