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.
Lightly press the edges with your fingertips to glue them together.
Reserve the truffles.
Add half a glass of white wine and a tablespoon of Jerez wine.
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.
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 .
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.
Truffle tip: Follow the recipe for our scrambled eggs to embellish your puff pastry with an even more gourmet heart.