Butternut Velouté with Roasted Hazelnuts and Crème Cocoa
We arrived late on a Friday night in Beaune, France, found a room at Hotel Le Cep, and a short walk up the cobble stone street led us to La Maison du Colombier Gastro-Bar and Gites Urbans. The outdoor seats are full but inside is cozy and buzzing with friends at bistro tables in the bar and down the steps into the cave like cellar, guests are nestled in corners on the low sofas enjoying exceptional food. The cute young German couple next to us order a baba au rhum – their anniversary trip rerouted to stay in Europe due to COVID travel restrictions imposed by the U.S. We order a charcuterie board, eggs poached in tangerine cream with caramelized onions and shaved truffles, and from the specials board, the butternut velouté with crème praline and cocoa. After we arrived home, I messaged chef Gauthier Laleure for the recipe. I made a few changes: roasted the butternut squash, used homemade chicken stock, added leeks and sautéed them with the onions in butter.
Butternut Velouté
- 1 butternut squash – peeled, seeded and sliced
- 2 leeks – white parts only – sliced thin
- 1 yellow onion – sliced thin
- 4 tbs butter
- 6 cups chicken stock (preferably homemade)
- fresh sage, thyme and parsley – tied together with kitchen twine (bouquet garni)
- olive oil – enough
- salt and pepper – enough
- unsweetened cocoa – to finish
- fresh chives – to finish
Preheat oven to 400 degrees.
On a parchment lined baking sheet, drizzle sliced butternut squash with olive oil, salt and pepper. Roast 20 – 25 minutes (flipping halfway) until slightly browned.
In a large stock pot over medium heat, melt the butter and add the onions and leeks. Cook until soft and caramelized.
Add roasted butternut squash, stock, and bouquet garni of sage, thyme and parsley. Bring to a low boil, reduce heat and simmer 1 hour.
Cool and purée in batches in a food processor. Serve.
Crème Hazelnut Cocoa
- 1 cup heavy cream (make sure its COLD)
- 1 tsb hazelnut chocolate cocoa mix (Land O Lakes)
Pour chilled heavy cream into a chilled mixing bowl and add the cocoa mix. Whip until soft peaks form.
To Finish
Top with a quenelle* of crème cocoa, roasted hazelnuts, a dusting of unsweetened cocoa and chopped chives. Or perhaps, fried parsnips and and a drizzle of barrel aged sherry.
- place your spoon in a bowl of hot water before you scoop the cream to make a perfect quenelle
We head out through the German architecture influenced hotel courtyard the next morning for breakfast and then on to the Samedi marché. The cathedral bell chimes, a quartet clad in all white and flat top straw hats entertain the shoppers with the upbeat jazzy bluegrass sounds of horns and banjo, and the crowd of people with their baskets and push carts peruse the square filled with vendors displaying their fresh goods, looking for what they’ll take home to create their next meals.
