Carefully clean the porcini mushrooms. Use a small knife to remove coarse dirt, then gently brush them off with a pastry brush or wipe with a damp cloth. Avoid washing them with water, as mushrooms absorb liquid quickly and may lose their texture and flavor.

Heat a little neutral oil in a pan and sear the mushrooms over high heat until they take on a light golden color.

Add the shallots only once the mushrooms are nicely browned. Season with salt, freshly ground mixed pepper, and a touch of garlic oil.

Deglaze the pan with white wine, then add the vegetable stock and cream.Let everything simmer gently for a few minutes — not too long, to preserve the fresh flavors and avoid reducing it too much.

Bend the mixture in a high-powered blender until smooth.If needed, add a bit more cream to achieve the desired consistency. The final cream should be silky and smooth.

The preparation of this filling is quite similar to that of the porcini sauce, but the result should be more compact and drier in texture. Start by sautéing the porcini mushrooms in a hot pan until they begin to brown.

Add the shallots and continue to cook until soft and translucent.Season with salt, pepper, and a touch of garlic oil.

Deglaze with white wine and Madeira, then reduce until nearly all the liquid has evaporated.Add the veal jus and cream, season to taste, and continue to cook until the mixture reaches a thick, almost dry consistency.

Let the mixture cool completely.Once cooled, finely chop (or lightly blend) the filling and finish with a bit of fresh chives.Transfer to a piping bag.This filling is rich, aromatic, and forms the flavorful core of the cannelloni.

Place the unpeeled potatoes on a bed of coarse salt and bake in the oven at 180 °C (top/bottom heat) for about 60–90 minutes, depending on size. Check doneness by inserting a needle – they should be completely soft.

Cut the hot potatoes open to release steam, then peel them while still warm. Pass through a potato ricer and, for an even finer texture, press once more through a fine sieve. Alternatively, the peeled potatoes can be pushed directly through a sieve.

Weigh out 200g of the passed potato mass. Mix gently with 50–60g flour (depending on moisture content), cornstarch, one egg yolk, salt, and a touch of nutmeg. Knead briefly until a smooth dough forms – avoid overworking it.

Roll out the dough on a lightly floured surface to a thickness of approx. 2–3 mm. Cut into wide strips. Place each strip onto a piece of cling film sprayed with a bit of oil or brushed with neutral fat. Pipe the porcini filling along the strip.

Carefully roll up the dough. Brush the edge with beaten egg and trim any excess dough. Roll tightly in the cling film, twisting the ends like a candy wrapper. You can shape long rolls or individual portions.

Steam the rolls at 100 °C for approx. 15 minutes, depending on thickness. Allow to cool slightly, then gently remove the cling film.

Slice the cannelloni or serve whole. Finish with porcini cream sauce and a spoonful of veal jus.