When he arrived in Brazil to take over the kitchen of a luxury hotel in Rio, in 1979, Laurent Suaudeau created a culinary brand, today established throughout the country. Alongside two other French chefs, Claude Troisgros and Emmanuel Bassoleil, he brings a very refined professional technique. Until then, most cooks were self-taught. Today, the trio is considered by gastronomy experts as the starting point for an increase in the national menu, with tasty recipes, executed with impeccable French technique, without renouncing Brazilian ingredients.
Currently, Laurent owns the Laurent Suaudeau School, in São Paulo, which trains people from all regions, from chefs to restaurateurs or simply anyone who wants to cook for fun.
Below, 4 dishes proposed by Laurent for a Christmas dinner full of tradition.
Cabotiá Pumpkin Pie
- Harumaki dough (spring roll dough) 400 g
- Cabotiá Pumpkin 300 g
- Romaine lettuce 120 g (one unit)
- White onion 20 g
- Raisins 15 g
- Chopped bacon 30 g
- Sour cream (optional) 30 ml
- Milk 100 ml
- Mustard 15g
- Oil 150 ml
- Salt/Pepper to taste
1) Brown the onion and chopped bacon, add the romaine lettuce cut into thin slices and fry until dry, add the cream, cook until creamy over low heat.
2) Form a circle with two sheets of harumaki dough, one on top of the other and bake at 160°C for 15 minutes.
3) Remove from edge and set aside.
4) Cut thin slices of pumpkin on lightly greased baking paper and bake for 8 minutes at 100°C until softened (keep them soft).
6) For the aioli, mix the milk with the mustard in a blender and carefully add all the oil in small quantities until you obtain a creamy consistency.
7) Season with salt and pepper and reserve in a bag (a bag used by pastry chefs).
1) Fill each tart with lettuce cream.
2) Arrange the pumpkin slices on the filling of each pie in the shape of rose petals.
3) Finally, place the aioli on each tart.
4) Decorate with parsley leaves.
Turkey breast (or chester), sweet potato and glazed pineapple
- Thighs and thigh trimmings 660 g
- Pork bacon 66 g
- Liver 100 g
- Egg yolk 100 g
- Parsley 10g
- Porcini mushrooms 120 g
- Juniper 2 g
- Onion 10g
- Garlic 10g
- Turkey bones
- Butter 40g
- Onion 150g
- Clove 1 unit
- Water 1 liter
- Sweet potato 500 g
- Garlic clove 0.5 g
- Bay leaves 2 g (leaf)
- Butter 120g
- Liver 135 g
- Apricot 100 g
- Plum 100 g
- Parsley 25g
- Breadcrumbs 400 g
- Pineapple 600 g
- Butter 40g
1) Remove the entire turkey breast and split it in half so you can stuff it.
2) Reserve the turkey giblets to make the farofa.
3) Bone the legs and thighs and cut them into small cubes. Place in the marinade with the cognac, white wine, thyme, bay leaves, crushed juniper, onion and crushed garlic for 24 hours.
4) Once the turkey back, femurs and drumsticks are cut, make a turkey stock by sealing the bones in butter and covering with water, adding the onion and juniper for an hour over low heat.
5) Drain the diced meat and separate it from the rest of the marinade. Pass the diced proteins in the marinade through a meat grinder. Add the egg yolks to the minced meat. Then season in a bowl with salt and black pepper.
6) Stuff the turkey breasts with the stuffing and wrap them in plastic wrap to maintain their shape. Cook using the “poached” method (by immersion and without boiling) for approximately 1 hour and 15 minutes, in the already sifted turkey broth, maintaining a controlled temperature between 72°C and 80°C.
1) Wrap each unpeeled potato in aluminum foil with 5 g of coarse salt, a clove of garlic and bay leaf.
2) Bake at 160°C until tender.
3) Cut into 1 cm slices.
4) Seal each slice in hazelnut butter until golden brown.
5) Add 250 ml of turkey juice until it dries and becomes glossy. Book.
1) Peel and cut the pineapple in half. Cut into 1 cm thick slices and place in a vacuum bag if possible.
2) The next day, take the slices out of the vacuum, caramelize them with butter and add the pineapple juice to the pan to deglaze.
1) Brown the onion in the butter, with the garlic. Add the chicken livers and cook until dry.
2) Reduce the heat and add the apricots, chopped plums, parsley, salt and pepper.
3) Add the breadcrumbs. Cook for five minutes. If it is dry, add more butter.
Marjolaine (classic French candy with meringue and almonds)
- Icing sugar 155 g
- Refined sugar 55 g
- Almond 125 g
- Hazelnut 125 g
- Egg white 150 g
- Dark Chocolate 60% 200 g
- Sour cream 200 g
- Butter 30 g
- Sour cream 500 g
- Sugar 50 g
- Sugar 200 g
- Almond 100 g
- Butter 415 g
- Water 90 g
- Sugar 210 g
- Egg yolk 7 units
1) Beat the egg whites with the refined sugar and set aside.
2) In another container, add the hazelnuts, almonds and icing sugar, then use a spatula to add the egg whites, without losing their aeration.
3) Cook in 4 molds (dacquoise type) at 160°C until golden brown. Crispy on the outside and soft on the inside.
1) Melt the chocolate in a bain-marie, up to 45°C-50°C.
2) Add the cream in 3 steps, at 35°C, add the butter.
1) Beat cold cream until smooth.
2) Add sugar and vanilla until firm.
1) Lightly toast the hazelnuts and almonds (180°C for 10-15min, until they are golden and fragrant).
2) Heat the sugar over medium heat, without stirring, until it begins to melt around the edges.
3) Stir by swirling the pan until it turns amber.
4) Pour in the hazelnuts and almonds, mix quickly with a stainless steel spatula.
5) Spread the contents on a silpat or ball. Leave to cool.
1) Place the cold pieces in a powerful food processor.
2) First grind until you get crumbs, then wet sand and finally a smooth, shiny cream.
Please note: can be stored for around 2 weeks in an airtight container outside the refrigerator, away from light.
Yolk Buttercream
1) Beat the egg yolks with a mixer.
2) Put the water and sugar in a saucepan and cook until 118°C. Once the temperature is reached, pour it over the yolk mousse and beat until cooled.
3) Add the softened butter and vanilla and continue to mix until the cream is smooth.
4) Separate into 3 parts and add the whipped cream, praline and ganache to each part.
8) Chocolate frosting
Bugnes (type of sweet fried dough, traditional in French cuisine)
- Wheat flour 500 g
- Refined sugar 80 g
- Milk 100 ml
- Organic yeast 20 g
- Butter 100 g
- Eggs 3 units
- Oil for frying 500 ml
- Orange Tree Water 10 ml
- Lemon and orange zest 3g
- Icing sugar 20g
1) Dissolve the yeast in warm milk with a spoonful of sugar and leave to act for about 10 minutes.
1) In a large bowl, mix the flour, salt and sugar.
2) Add the eggs and activated yeast.
3) Add the melted butter little by little until the dough is smooth and elastic (5 minutes of kneading), add the lemon and orange zest as well as the orange water.
4) Cover and let sit in a warm place for 1 hour and 30 minutes or until doubled in volume.
5) Roll out the dough with a rolling pin until it is approximately 2 millimeters thick.
6) Cut into diamonds and make a central cut in the middle (to fit a corner inside).
7) Place the cut bugs on a floured baking sheet and cover. Leave to rest for 30/45 minutes until slightly swollen.
8) Heat the oil to 160°C. Fry a few at a time until golden brown and finish by sprinkling with icing sugar.
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