Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to form a dough, adding more flour if needed. Cool the dough and roll it out thinly (until no 5 if using a pasta roller). Cut out circles with a pastry cutter.
Boil the potatoes. Grill the corn and cut them off of the cobs. Chop the onion and garlic and fry gently in butter. Incorporate the flour. Add the milk and cream gradually and whisk to obtain a smooth cream. Add the corn and simmer on medium heat until the cream thickens. Press the potatoes through a sieve and add them to the cream. Incorporate the egg and season with salt and pepper. Let the mixture cool. Roll the mixture into small balls. Bread them in wheat flour, then egg and finally in panko crumbs. Keep them cool and fry in oil just before serving.
Mix the egg yolk with Dijon mustard, vinegar and salt. Add the mushroom oil while whisking until the emulsion thickens. Season with salt.
Peel the onions, divide them lengthwise and place them on a tray. Burn the onions with a blowtorch. Bring the vinegar and sugar to a boil and vacuum pack the onions with the liquid.
Fry the chanterelles in oil. Add chopped shallots and butter and fry until golden brown. Season with salt and add finely cut chives and Danish cress. Pluck the Indian cress, cover the leaves wit wet paper and keep them for garnish.