Rural French Cooking – à la Bruno, Chief of Police
One of my favourite mystery series is Martin Walker’s Bruno, Chief of Police. The books are set in southern France about 100 km (60 miles) from where we stayed in 2014. We did, indeed, take a couple of day trips into Bruno’s territory, before I had ever met Bruno.
Part of what I love about this series is the atmosphere – the life and ways of modern French villages, being bought out by wealthy foreigners (chiefly British), but valuing their heritage, including their cooking.
This is not a cozy series and does not include recipes. But Bruno is no slouch as a cook, and in Black Diamond he makes a dessert for a funeral gathering. I was particularly intrigued because I had considered buying a jar of truffles (scraps and trimmings, no doubt) while I was there but wasn’t sure how I’d cook them, or whether I’d be allowed to bring them back into Canada since fresh truffles are definitely banned from import.
Here then, is the closest to a recipe this series comes.
Crème Brûlée with Truffles
Now for the dessert, he said to himself. He had decided on crème brûlée with truffles and began by taking a jar of truffle scraps and trimmings and tying them firmly into a small bag of doubled cheesecloth. Then he poured three quarts of heavy cream into a saucepan, turned on the heat and dropped the bag of truffle trimmings into the thick liquid. As it heated, he began—with thanks to his chickens for their fecundity even this late in the year—to crack two dozen eggs, tipping the egg halves quickly back and forth over a bowl so that the whites slithered out and the yolks were left in their half shell. In a separate bowl, he mixed the egg yolks with a dozen tablespoons of sugar until they were thickened and had turned pale yellow.
The cream was about to boil, and the heady scent of truffles began to fill the kitchen. He turned down the heat, poured in the egg yolks and whisked until the mixture began to steam. Careful not to let it boil, he tested it with a wooden spoon to see if it would coat the wood, and once it did he poured the mixture through a sieve into his largest soufflé dish. He chopped one of the black truffles he had been saving into the mix and set it aside to cool. He’d leave it in the refrigerator throughout the day to set, and then all it would need was a layer of sugar on the top and a minute with a blowtorch to melt it. The result would be a dessert fit for royalty. Fit for Hercule, he thought sadly.
I’m linking up with Weekend Cooking.
I’ll have to add these mysteries to my list. I’ve not had Crème Brûlée with Truffles but I adore Crème Brûlée and rarely pass it by.
I love Crème Brûlée too, Candace, and almost always have it if it appears on a dessert menu. Thanks for hosting Weekend Cooking!
This series sounds interesting and isn’t one I’ve come across before which is strange given my love of mysteries! It’s always exciting to come across a new to me series. Creme Brulee is one of my absolute favorite desserts and one I love to savor. My husband has been known to time me to see how long I take to eat it! I’m not sure what I think of the truffle addition but it’s definitely something I’d try.
I wish I had the self-discipline to savour my Crème Brûlée, Katherine! I would be interested to know what you thought of this series.
Like you, I love Martin Walker’s books about France, including the parts about cooking. The very helpful amazon.com database tells me that I bought Black Diamond in January of 2013 so I know I read it!
Very nice quote about the creme brulee. I can’t imagine how truffles would change the taste.
best… mae at maefood.blogspot.com
Having never tasted truffles, I can’t imagine either how they’d chance the taste of this dessert, Mae.
It’s scary what amazon knows! 😉
I enjoy this series very much. Such a good sense of place.
I agree, Nan. Whenever I begin to feel that I need to go to the gite in Limousin again, I pick up the next book in this series and I’m satisfied – for a while anyway. 🙂
Creme brûlée- fab! Have a great week. Cheers from Carole’s Chatter
I had not heard of this series but I love the premise. Quite descriptive writing, thanks for posting this.
By the way, I absolutely love the template and look of your site.
Tina, thanks for the kind words! I’ve wondered lately if it isn’t getting tired, and I can’t be objective because I, too, love the look of the template.
Creme brûlée is one of my favorite desserts. Not sure I’ve ever had it with truffles, though!
I know I’ve never had it with truffles, Trish, but I’d be up for trying, especially if Bruno made it! 😉
I’ve never seen this series that I can remember, and I’ve never had Crème Brûlée.
Can anyone here describe what truffles taste like?
These sound so yummy Debbie. I’m afraid to try them:)