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Crispy Gavotte with Acacia Honey, Summer Truffle, and Roasted Walnuts
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
For the gavottes
> 6 brick pastry sheets
> 40 g melted butter
> 1 tbsp icing sugar
For the filling
> 3 tbsp Plantin Acacia Honey with Summer Truffle
> 30 g Plantin Summer Truffle Pieces
> 60 g walnut kernels
> 1 tsp Plantin Black Truffle Olive Oil
> 50 g fresh cheese (ricotta or mascarpone)
> A pinch of fleur de sel
The ultimate crispy summer truffle indulgence
With every bite, the delicacy of truffle-infused honey meets the crunch of roasted walnuts and the golden lightness of crispy gavottes. This creation combines sweetness, texture, and woody aromas in perfect balance.
A tribute to Plantin’s culinary expertise, where the summer truffle reveals all its finesse in a refined bite.
Cook this recipe with Plantin products
Preparation of the crispy gavotte with acacia honey, summer truffle, and roasted walnuts
Preheat the oven to 180°C. Brush the brick pastry sheets with melted butter and lightly dust with icing sugar. Roll them carefully into small cylinders. Place on a baking tray and bake for 5–6 minutes until golden and crispy.
In a hot pan, toast the walnut kernels dry for 4–5 minutes until they release a roasted aroma. Chop them roughly to keep the crunch.
In a bowl, mix the fresh cheese, summer truffle pieces, a teaspoon of truffle honey, and a drizzle of black truffle olive oil. Add a light pinch of salt. The texture should be creamy but not runny.
Using a small piping bag or a spoon, gently fill the cooled gavottes with the creamy mixture. Drizzle a touch of truffle honey on top for the final touch and sprinkle with roasted walnuts.
Serve immediately, still warm, to enjoy the crispiness of the gavotte and the subtle aroma of summer truffle blending with golden honey. Perfect as an appetizer or as a refined sweet-and-savory finish to a meal.
Chef Plantin’s tip(s)
For an even richer contrast, add a few shavings of fresh truffle just before serving.
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You can replace walnuts with hazelnuts for a softer, toasted note.
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Pair these gavottes with brut champagne or a dry white wine to enhance the truffle aromas.
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