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Puff pastry with foie gras and black truffle
- 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
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.
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.
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.
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.
Drizzle half of the sauce over the puff pastry bases, put the lids on and cover with the rest of the sauce.
Truffle tip: Follow the recipe of our scrambled eggs to embellish your puff pastry with an even greedier heart.