For 6 people
For 6 people
Start by washing the potatoes and drying them thoroughly. Then, wrap each potato in aluminum foil to create a papillote. Bake the papillotes in a hot oven at 240°C for about 40 minutes, turning them regularly.
While the potatoes are cooking, wash, dry, strip, and chop the parsley. Cut the speck into small strips and prepare 18 small bunches of tête de moine (monk's head) using the chanterelle. Also cut 100g of tête de moine into small cubes.
Once the potatoes are cooked, remove them from the oven and remove the foil. Cut a cap along the length of the potatoes, then gently scoop out the flesh into a bowl. Add the cream, parsley, diced Tête de Moine cheese, and speck. Mash everything with a fork, season with pepper, and return to the oven for 5 minutes.
When ready to serve, arrange three monk's head flowers on each potato.
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