Ballotines :
Separate the chicken aiguillettes from the fillets.
Chop the truffles coarsely.
Chop the aiguillettes in a food processor. Then add the eggs, the cream, the truffle pieces, salt and pepper.
Cut a pocket into the side of each chicken breast and spoon the stuffing into each one evenly. Fold down the edges to turn them into rolls. Form the ballotines by tightly wrapping them in plastic wrap and tying a knot at each end.
Immerse them in a large pot of boiling vegetable stock and simmer for 30 to 40 minutes.
Remove the ballotines from the stock and slice into chunks.
Give them some color by frying them in some butter.

Crémant de Bourgogne gravy :
Finely chop the shallot and onion. Melt the butter in a skillet and gently sauté the shallot and onion.
Add the bay leaf without letting anything brown.
Deglaze with half the Crémant, let it reduce by a quarter, add the cream and then let it reduce by half.
Towards the end, add the remaining Crémant, quickly bringing it to a boil. Strain the gravy and adjust the seasoning.

 Chef’s tip :

Serve the ballotines with a puree of tuberous chervil, an heirloom vegetable best cooked in milk, or with mashed potatoes to which you can add slices of truffle at the last minute.