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Christmas Puff Pastry with Morels, Mushrooms, and Soft-Boiled Egg
4
Servings
35
Preparation (min.)
25
Cooking (min.)
Ingredients
- 1 puff pastry made with butter
- 40 g of dried morels
- 250 g of button mushrooms
- 4 eggs
- 2 shallots
- 20 cl of heavy cream
- 10 cl of dry white wine
- 20 g of butter
- Some young shoots or fresh herbs
- 1 egg yolk for glazing
- Fleur de sel
- Pepper
Christmas Puff Pastry with Morels, Mushrooms, and Soft-Boiled Egg
An elegant and generous starter, perfect for beginning a festive meal. The crispness of the puff pastry meets a sauté of mushrooms and morels with woody flavors, accompanied by a creamy sauce and a soft-boiled egg with a delicately flowing center. A refined Christmas dish that plays with textures and puts morels at the heart of the tasting experience.
Cook this recipe with Plantin products
Preparation
Rehydrate the Morels
Place the dried morels in warm water and let them rehydrate. Drain them carefully and keep a small amount of their filtered rehydration water.
Prepare the Puff Pastry
Preheat the oven to 190 °C. Cut the puff pastry into four regular shapes according to the desired presentation. Place them on a baking sheet lined with parchment paper and lightly brush them with egg yolk. Bake for about 15 to 20 minutes, until the pastries are well puffed and golden.
Prepare the Mushrooms
Clean the button mushrooms and slice them. Peel and finely chop the shallots.
Sauté the Morels and Mushrooms
Melt the butter in a skillet. Add the shallots and let them sauté gently. Incorporate the button mushrooms and rehydrated morels, then sauté until lightly colored.
Prepare the Morel Sauce
Deglaze the skillet with white wine and let it reduce for a few minutes. Add the liquid cream and a bit of the filtered rehydration juice from the morels. Let it simmer gently until you achieve a creamy sauce. Season with salt and pepper to taste.
Cook the Soft-Boiled Eggs
Bring a pot of water to a boil. Gently lower in the eggs and let them cook for about 6 minutes. Immediately cool them in cold water, then carefully peel them.
Plate
Place a crispy pastry on each plate. Add the sautéed mushrooms and morels, then pour a bit of sauce around. Place a soft-boiled egg next to or in the center of the plate.
Finalize the Plating
Add a few whole morels, young shoots, or some fresh herbs. Cut the egg slightly at the time of serving to reveal the runny yolk.
Plantin Chef’s tip(s)
Save some beautiful whole morels for plating and use the others in the sauce. Add a small amount of filtered rehydration water to the cream: it naturally adds more depth to the sauce without masking the delicacy of the morels.
