PREPARATION
STEP 1
Bake in a hot oven at 180°C for 15 minutes, 4 small puff pastries obtained by means of 2 stacked squares of puff pastry.
2ND STEP
Lightly press the edges with your fingertips to glue them together.
STEP 3
In a small heavy saucepan, melt 30 g of butter, quickly brown the pieces of truffles a few seconds, wet with the truffle juice collected in the vials.
STEP 4
Reserve the truffles.
STEP 5
Add half a glass of white wine and a tablespoon of Jerez wine.
STEP 6
Allow to reduce then add the liquid cream and the contents of a jar of truffle peels . Let the sauce reduce for a few moments again over low heat, stirring occasionally.
STEP 7
Remove the puff pastries from the oven, divide them in the middle. Line each base with a little foie gras and distribute the pieces and truffle peels .
STEP 8
Sprinkle the bottoms of the puff pastries thus garnished with half of the sauce, put the lids on and coat with the rest of the sauce.
STEP 9
Truffle tip: Follow the recipe for our scrambled eggs to embellish your puff pastry with an even more gourmet heart.
