Mini Brioches Pintade et Béarnaise à l'Estragon

1.Prepare the Béarnaise sauce: In a small saucepan, combine the white wine vinegar, water, and chopped shallot. Simmer over medium heat until reduced by half. Strain the mixture and set aside.

2.In a heatproof bowl, whisk together the egg yolks and the strained vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale.

3.Gradually add the melted unsalted butter while whisking until the sauce is thick and creamy. Stir in the chopped tarragon and season with salt and pepper. Keep warm.

4.Bring a pot of water to a gentle simmer. Carefully add the guinea fowl eggs and cook for 6-7 minutes for a soft-boiled texture. Remove the eggs and place them in an ice bath to stop the cooking process. Once cooled, gently peel the eggs.

5.In a skillet, heat the olive oil over medium heat. Add the shredded guinea fowl meat, season with salt and pepper, and sauté for 2-3 minutes until warmed through.

6.Slice the mini brioches in half and toast them lightly until golden brown.

7.To assemble, place a spoonful of the sautéed guinea fowl on the bottom half of each brioche, top with a soft-boiled guinea fowl egg, and drizzle with the Béarnaise sauce. Garnish with fresh tarragon leaves and place the top half of the brioche on each.

8.Serve immediately as an elegant appetizer.