Truffled White Puddings

Truffled White Puddings

Fabien Pairon
Difficulty level icon
Advanced
Completion time icon
45 minutes
7
Videos
A classic of French charcuterie: a white pudding with character, smooth and seasoned with black truffles
Truffled White Puddings
Total completion time
Completion time
45 minutes
Cooking time
30 minutes
Rest period
20 minutes
Techniques taught
  • Stopping the white pudding cooking process
  • Cutting vegetables
  • Dicing
  • Know the legal percentage of truffles according to appellation
  • Making an emulsion
  • Making a parchment paper disc
  • Shaping white puddings using cling film
  • Poaching white puddings in water
  • Dressing a meat
  • Piping with a tip
  • Tying casings
  • Mixing a preparation in a food processor
  • Infusing milk or cream
  • Scraping a vanilla pod
  • Tying up white puddings
  • Hot emulsions with meats
  • Slicing garlic
  • Stuffing white puddings casings
  • Deveining a meat
  • Deveining a piece of poultry
  • Pan-frying
  • Cutting a carrot
  • Pan-frying white puddings
  • Cut a piece of poultry
  • Cutting pork belly
  • Crushing parsley
  • Chopping a shallot
  • Flavoring with garlic and butter
  • Basting with butter
  • Seasoning meats

Check out the first segment of this course for free

Étape 1 : Infused milk

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan

Étape 2 : Preparing the meats & hot emulsion

Étape 3 : Flavoring with truffles

Étape 4 : Stuffing the natural casings

Étape 5 : Alternative option: cling film cylinder

Étape 6 : Poaching the puddings

Étape 7 : Final cooking step: pan-frying the puddings

Fabien PaironFabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (MOF).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.
Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015), co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade and penned Charcuterie, published in 2023.
The Chef has opened his own shop and restaurant: The Auberge Communale du Mont in Lausanne.

There, you’ll enjoy, among other things, his charcuterie which is very contemporary, with less fat and salt.

His signature specialties are delicious products in a variety of sizes and shapes, including the famous brioche salmon Koulibiac and white pudding with truffles.

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