Puff pastry with foie gras and black truffle

Preparation time
20 min.
Baking time
40 min.
For 4 people
  • 2 puff pastries
  • 30 g of butter
  • 25 g black truffle pieces
  • 25g of black truffle peels
  • Dry or semi-dry white wine
  • 1 tablespoon sherry wine
  • 40 cl of liquid cream
  • 200 g of foie gras
Truffle pieces


Step 1

Bake in a hot oven at 180°C for 15 minutes, 4 small puff pastry sheets made from 2 squares of puff pastry, one on top of the other.

Step 2

Lightly press the edges with your fingertips to glue them together.

Step 3

In a small thick saucepan melt 30 g of butter, quickly fry the pieces of truffles in it for a few seconds, moisten with the truffle juice collected in the flasks.

Step 4

Reserve the truffles.

Step 5

Add half a glass of white wine and a tablespoon of Jerez wine.

Step 6

Leave to reduce and then add the liquid cream and the contents of a jar of truffle peels. Leave the sauce to reduce again for a few moments over a low heat, stirring from time to time.

Step 7

Take the puff pastry out of the oven and share in the middle. Line each base with a little foie gras and spread the pieces and skins of truffles over them.

Step 8

Drizzle half of the sauce over the puff pastry bases, put the lids on and cover with the rest of the sauce.

Step 9

Truffle tip: Follow the recipe of our scrambled eggs to embellish your puff pastry with an even greedier heart.

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- Paul -