English
French
Time : 120 min
Difficulty : Middle
Truffles in crust
A delicious and festive dish with black truffles !
This recipe, full of flavour, is a great pleasure to taste. Perfect with a champagne Louise Brison vintage of Legend.
Partagez
Ingredients
- 400 g puff pastry
- 6 black truffles
- 100 g fresh foie gras
- 6 thin slices of smoked pork belly
- Salt of Guérande
- Ground pepper
- 1 egg yolk
- 1 tablespoon of fresh cream
Sauce Périgueux : - 25 dg black truffles
- 100 g of butter
- 250 ml of veal stock
- 1 glass of Porto
- 1 tablespoon of Cognac
- Salt and ground pepper
Preparation
Roll out the puff pastry about 3 cm.
Cut circles 25-cm in diameter.
Cut 6 slices of fresh foie gras.
Arrange on each circle of puff pastry : one slice of foie gras and one truffle surrounded by a slice of smoked pork belly.
Add salt and pepper, then fold down the two sides in order to obtain a scoop.
Return it : folds below.
In a bowl, mix the fresh cream and the egg yolk together, then spread on the top of it.
Preheat the oven a bit for about 20 minutes (180°C).
In the meantime, prepare the sauce :
Chop the truffles and sweat it with butter.
Moisten with porto, Cognac and veal stock.
Leave it to simmer for a few minutes and beat the sauce at the last time with fresh butter cut into small pieces.
Add salt and pepper.
Moisten with porto, Cognac and veal stock.
Leave it to simmer for a few minutes and beat the sauce at the last time with fresh butter cut into small pieces.
Add salt and pepper.
Cooking
Put in the oven during 20 minutes or until golden.
