Recipe: Montgolfière

Name: Montgolfière
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1.1 qt (1 litre) of porcini coulis; 8.75 oz (250 g) of fresh duck or goose foie gras; 8.75 oz (250 g) of sautéed porcini mushrooms cut into mirepoix (small dice); 1 or 2 puff pastry sheets; 1 egg yolk

By chef patrick Asfaux 4.8/5 (13 reviews) · 🍳 9 made it

Prep 15 min

Cook 30 min

Total 45 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1.1 qt (1 litre) of porcini coulis
8.75 oz (250 g) of fresh duck or goose foie gras
8.75 oz (250 g) of sautéed porcini mushrooms cut into mirepoix (small dice)
1 or 2 puff pastry sheets
1 egg yolk

Step-by-step directions

1 Cut the foie gras into small dice, then sauté it quickly without fat in a pan, salt and pepper and set aside on absorbent paper.

2 Roll out your puff pastry thinly on your floured work surface then place it on the bowls or soup dishes that will be used for this recipe, with your knife, cut around it allowing 2 cm extra (so you can seal your bowls), then reserve your 6 discs in the refrigerator and flat.

3 Preheat your oven to 200°(th7), the rack in the center.

4 In each bowl, put the small dice of sautéed porcini, the foie gras and the coulis 2/3 of the way.

5 Then using a brush, dampen the edge of your puff pastry rounds and place them on your bowls, pressing firmly to seal the edges.

6 In a small bowl, mix the egg yolk and two tablespoons of cold water (egg wash). With a brush, gently coat your puff pastry rounds with some of this egg wash.

7 Bake for 30 minutes, watching that your puff pastry does not burn and serve on a plate.
Presentation :
Now imagine the aroma released when each guest removes the puff pastry lid...
This montgolfière is a somewhat expensive dish, but will remain, I am sure for you and your guests, a "great moment"... and I dare not describe the emotion when a little truffle is added to it.