Grate <quantity>2<unit>pieces</unit></quantity> of fresh yeast on a tray lined with a silicone mat or parchment paper

Bake in a preheated oven at <temperature>180<unit>°C</unit></temperature> without a fan for 15m or until the yeast is golden brown and crunchy

Slice <quantity>1½<unit>cups</unit></quantity> of leek tops

Transfer the leek to the a blender cup and add <quantity>1¼<unit>cups</unit></quantity> of warm rapeseed oil, heated to <temperature>70<unit>°C</unit></temperature>

Blend at maximum speed until homogeneous

Fill a bowl with ice and place another bowl on top. Strain the oil into the top bowl and let it sit for a few minutes to cool

Melt <quantity>500<unit>g</unit></quantity> of unsalted butter in a medium pan over medium heat, until it starts to bubble

Whisk the melted butter until it turns golden brown

Remove from heat and transfer to a clean container or saucepan. The brown butter is ready

The crunchy yeast is ready

Transfer the oil to a storage container. The leek oil is ready

Cover the bottom of a grill with charcoal. Form a very hot brazier, with all the coals burning hot and clean of ashes

Trim off the root of <quantity>4</quantity> leeks and cut into <quantity>15<unit>cm</unit></quantity> pieces, from the white to the green part

Remove a few coals, place the leeks directly in the grill's brazier, and cover with the separated coals

Cook the leeks for 5-7m, until the outside is burnt

Carefully remove the outer layer of each piece and set aside

Season the crunchy yeast with <quantity>⅓<unit>cup</unit></quantity> of brown butter and flaky salt to taste

Cut the leek pieces into medium-sized bites and plate them on top of the burnt layers that were previously removed

Spread some of the crunch yeast and brown butter mixture on top of the leeks, and drizzle with leek oil to taste. The coal-roasted leek and crunchy yeast is ready

Enjoy!