1. Truffes Henras
  2. PUFF PASTRY WITH FOIE GRAS AND BLACK TRUFFLE

PUFF PASTRY WITH FOIE GRAS AND BLACK TRUFFLE

feuilletés au foie gras et truffe noire Starters
Preparation
20 mins
Cooking
40 mins
Level
Difficult

INGREDIENTS

IN THIS RECIPE

conserve-truffes-noires-morceaux
Pieces of black truffles 35,20 €

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.

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