Slow-Cooked Hen's Egg with Girolles and Goat's curd Recipe

Ingredients

• 400g of chestnut mushrooms, chopped
• 1 garlic clove, minced
• 40g of shallots, finely sliced
• 3g of thyme leaves
• 80g of butter
• 80ml of Madeira
• 300ml of chicken stock
• 30ml of rapeseed oil
• salt
• freshly ground black pepper
• 32g of black garlic cloves, peeled
• 100ml of chicken stock
• 200g of roasted hazelnuts
• 50g of smoked butter
• 2 sheets of feuille de brick pastry
• 10g of clarified butter
• 2 viola flowers, or small nasturtium flowers, petals separated
• 8 medium eggs
• 150g of girolles, cleaned and trimmed
• 150g of shimeji mushrooms
• 2 knobs of butter
• 200g of goat's curd, in a piping bag
• 320ml of fresh chicken stock, reduced by half and kept warm
• 80g of pickled walnuts, diced
• 1 handful of watercress, small leaves picked
• 1 handful of pea shoots, small leaves picked