Dead Men Tell No Tales | French Quenelles | Halloween

• Place both Skull Cake Mold and Bones Mold Cécoa on the top of your perforated baking sheet. Set aside.

QUENELLE PREPARATION

• Heat a medium sauce pan on medium high. Bring the spring water together with the butter and sea salt to a boil. Remove from the heat, as soon as the butter has completely melted. Then, add the all-purpose flour in one go and stir with a steady spatula until the flour is combined and that you get a thick paste.
  8.36 oz Spring Water, 1.59 oz butter, 1/2 tsp sea salt, 5.64 oz all-purpose flour
  

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• Return to the stove on a medium low heat and continue stirring until the dough forms a ball which does not sticks to the pan anymore.
  

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• Transfer the dough to the bowl of your stand mixer with the paddle attachment on. Stir on the lowest speed for about 3 minutes until it has cooled down.
  

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• Add one egg at a time. Continue stirring for about 6 minutes, or until it forms a nice thick paste.
  3 eggs
  

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• Scoop the dough in the wells of both Skull Cake Mold and Bones Mold Cécoa (it makes 5 skulls and 5 pairs of bones). Freeze for 45 minutes to an hour. NOTE: The time will depend really on the size of the mold you are using as it will allow the quenelles to demold easily and keep their shape.
  

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AURORA BÉCHAMEL SAUCE PREPARATION

• While your Quenelles are in the freezer, prepare the Aurora Béchamel sauce.
• In a sauce pan, heat the butter on medium until melted. Add the all-purpose flour and whisk until combined into a thick paste. Pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk together with the tomato paste. Season with Salt and Pepper (To taste). Continue to whisk until the Aurora Béchamel thickens (8-10 minutes). Once your Béchamel is ready, combine the red food coloring and Activated charcoal.
  1.60 oz butter, 1.06 oz all-purpose flour, 19.33 oz milk, 1 Tbsp tomato paste, salt and pepper, 1/4 tsp red food colorant, 1/4 tsp Activated charcoal
  

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COOK!

• Bring a large pot of water to a boil. Peel the silicone molds from your quenelles and poach them in two loads. As soon as they float let the small ones cook for a couple of minutes and for the large ones let them cook 6 to 8 minutes. Set aside.
  

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ASSEMBLY

• To serve, first add a large scoop of the aurora sauce at the center of your plate. Then, arrange the skull together with the set of bones. Serve right away. Enjoy & "Bone" Appétit!
  

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