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Morel Puff Pastry with Parsley Cream and Burgundy Truffle
4
Servings
25
Preparation (min.)
25
Cooking (min.)
Ingredients
- 4 individual puff pastries or 1 puff pastry
- 250 g of fresh morels or rehydrated morels
- 20 to 25 g of fresh Burgundy truffle
- 20 cl of heavy cream
- 1 shallot
- 20 g of butter
- 1 small clove of garlic
- 1 small bunch of flat-leaf parsley
- 1 egg yolk for glazing
- Fleur de sel
- Freshly ground black pepper
Puff Pastry with Morels, Cream with Parsley, and Burgundy Truffle
Craving a crispy, creamy, and delicately truffled starter? This puff pastry combines the finesse of morels with a smooth parsley cream, all enhanced by the woody and slightly nutty notes of Burgundy truffle. The contrast between the golden pastry, the melting filling, and the fine slices of truffle adds a true gastronomic dimension to this recipe. An elegant and warm starter, perfect for highlighting the flavors of autumn.
Cook this recipe with Plantin products
No associated product.
Preparation
Prepare the Morels
Carefully clean the morels if they are fresh. If they are dried, rehydrate them according to the product instructions and then drain them well.
Sauté the Morels
Melt the butter in a pan. Add the finely chopped shallot and minced garlic, then sauté gently for a few minutes. Add the morels and continue cooking until they are tender.
Prepare the Parsley Cream
Pour the liquid cream into the pan with the morels. Add the finely chopped parsley, lightly season with pepper, and let simmer on low heat for a few minutes until you achieve a creamy sauce.
Add a Portion of the Burgundy Truffle
Grate or finely chop a small portion of the Burgundy truffle and incorporate it into the still-warm cream. Mix gently.
Prepare the Pastries
If using puff pastry, cut out four circles and form individual bites. Lightly brush the edges with egg yolk.
Bake the Pastries
Bake in a preheated oven at 190 °C for about 15 to 20 minutes, until the pastry is golden and crispy.
Garnish
Carefully open the center of the pastries and generously fill them with the morels in parsley cream.
Add the Fresh Truffle
Place the remaining Burgundy truffle in thin slices on top of the still-warm morels.
Serve
Add a few fresh parsley leaves, a twist of the pepper mill, and serve immediately.
Plantin Chef’s tip(s)
Add the Burgundy truffle in two stages: a small part directly into the cream to flavor the filling, then the rest in thin slices at the time of plating. The gentle heat from the morels and the cream will naturally bring out its aromas without altering them.
