Recipe: Puff pastry with leek cream, sauternes and roquefort

Name: Feuilleté de crème de poireau sauternes et roquefort
Prep time: 45 min
Cook time: 45 min
Total time: 150 min
Yield: 4 portions
Ingredients: 2 beaux blancs de poireaux (les verts pour une soupe); bien propres et émincés très finement; 2 carrés de feuilletage au beurre de 12 cm environ; 6 cl de sauternes ou vin doux; 50 g de roquefort écrasé; 3 cerneaux de noix concassées; 20 cl de crème liquide (30%); sel, poivre et une râpure de noix de muscade

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (6 reviews) Other dishes

Prep 45 min

Cook 45 min

Rest 1h

Total 2h30

Servings 4 serv.

Ingredients for 4 servings

2 beautiful leek whites (the greens for a soup)
clean and sliced very finely
2 squares of butter puff pastry approximately 12 cm
6 cl of sauternes or sweet wine
50 g of roquefort crushed
3 walnut kernels crushed
20 cl of liquid cream (30%)
salt, pepper and a grating of nutmeg

Step-by-step directions

1 Preheat your oven to 200°C (th6+)

2 Place your puff pastry squares on a baking sheet then draw a line through the center diagonally then brush with a little egg wash (yolk + a little water).

3 Place in the middle of the oven for 20 minutes, if it browns too much on top, cover with parchment paper.

4 In a heavy saucepan, pour the cream, the sauternes, salt, pepper and add the nutmeg grating, heat then add your sliced leeks and let them cook down well for 15 minutes covered.

5 Then add your roquefort, taste and adjust seasoning.

6 Remove your pastry from the oven and thanks to your diagonal line, detaching them, you will have four triangles.

7 Using a fine knife, split them in half, so you will have your bases.

8 On nice hot plates, place your bases then in each, distribute your hot leek compote topped with your crushed walnuts and place your "lids" to finish.

Entrées de fêtes Au roquefort