Stuffed bread buttons

Bread buttons stuffed with jerusalem artichoke, marinated yolk and capon broth with hay

Holiday inspiration Horeca Festive season


For 10 servings

Bread buttons

500 g crumb of breadcrumbs

500 g vegetable broth

250 g flour

20 g Parmesan cheese

15 g salt

Jerusalem artichoke stuffing

300 g Jerusalem artichokes

200 g Debic Culinaire Original

q.s. salt to taste

Marinated yolk with hay

200 g fine salt

200 g caster sugar

100 g hay

4 yolks

Hay bouillon

3 l vegetable bouillon

300 g hay

200 g celery

200 g carrots

200 g onions

20 g salt

4 cloves

1 capon

Taleggio fondue

300 g Debic Culinaire Original

200 g whole milk

150 g Taleggio

q.s. salt to taste


a pinch of capon skin

to taste puffed Jerusalem artichoke peel

to taste sprouts


Bread buttons

Mix all the ingredients together in a planetary mixer with a paddle attachment until a smooth dough is obtained. Transfer the mixture into a vacuum bag and pack. Leave to rest in the fridge for at least 6 hours. When this time has elapsed, roll out the dough to a thickness of 3mm and shape the ravioli.

Jerusalem artichoke filling

Carefully wash the Jerusalem artichokes and boil them in boiling water. When ready, remove the skin (it will be dried and blown off for decoration) and blend with Debic Culinaire Original, bring to the boiling point and add salt to taste. Cool before using.

Marinated yolk with hay

Finely chop the hay and mix with sugar and salt. Pour one half into a bowl, place the yolks on top and cover with the remaining mixture. Leave to marinate in the fridge for about 4 hours. After this time, very gently rinse the yolks and whisk them until a smooth, thick cream is obtained. Pour into a pipette and serve cold.

Hay broth

Remove the skin from the capon (this will be used as a chips). Cut into four parts and combine the remaining ingredients in a vacuum bag, condition and cook at 85°C for 12 hours. After this time, filter the resulting broth through a very fine sieve. If there are any impurities, clarify the egg whites and the vegetable mix using the classic technique.

Taleggio fondue

Bring the milk to the boil with Debic Culinaire Original, pour over the previously cut taleggio and mix until smooth. Adjust salt.


In the centre of the plate, make 2 spirals with the yolk and the fondue. Meanwhile, cook the ravioli in boiling water and brown them in a non-stick pan with a dab of Debic Traditional Butter. Place them in the centre of the plate and decorate with the capon skin chips, Jerusalem artichoke skin and sprouts. Serve the boiling broth on the side.

Finishing touch

a pinch of capon skin . to taste puffed Jerusalem artichoke peel. to taste sprouts