Sponge cake with Perigord crumble and walnut oil, chicken lollipops

By Thierry Renou

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

Ingredients

‐ 5 Périgord walnut kernels
‐ 100 g potato pulp
‐ 50 ml walnut oil
‐ 50 g melted butter
‐ 3 egg yolks
‐ 38 g potato starch
‐ 3 egg whites
Crumble
‐ 5 Périgord walnut kernels
‐ 60 g melted butter
‐ 40 g glucose powder
‐ 110 g flour
‐ 1 pinch fleur de sel
Chicken lollipops
‐ 10 chicken wings
‐ 40 g breadcrumbs
‐ 40 g satay
‐ 2 eggs
‐ 1 onion
‐ 100 ml red wine
‐ 50 ml walnut oil
‐ 2 shallots
‐ Duck fat
‐ Salt, pepper

Cooking instructions

Crumble
Mix the melted butter with the glucose powder. Add the flour, salt and crushed Périgord walnut kernels. Cook at 140°C for a few minutes.

Chicken lollipops
Confit the chicken wings in the duck fat, strip them and brown them with the chopped shallots and onion. Deglaze with the red wine and reduce. Add the walnut oil and season. Form into small balls and coat in a breadcrumb and satay mixture. Fry at 180°C.
Plate as shown in the photo.