Black Truffle Puff Pastries with Foie Gras – Chaussons feuilletés au foie gras et aux truffes brumale

Black truffles, also known as the millionaire’s mushroom, are an indulgence reserved for special occasions. Because of their rarity (and cost), truffles are typically shaved into delicate slivers. Their earthy aroma blends exquisitely with the foie gras in this recipe, creating puff pastry treats that capture the essence of Provençal cuisine. Enjoy the recipe below for black truffle puff pastries from a truffle farm in Provence.

Learn more about Black Truffle Season and the Best Truffle Markets.

Black Truffle Puff Pastries with Foie Gras - Chaussons feuilletés au foie gras et aux truffes brumale

Dominque Martino, Truffe Noire de Haute-Provence

These golden puff pastry pockets filled with foie gras and fragrant black truffles make an elegant appetizer or a delicious addition to a crisp winter salad.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 6 pastries

Equipment

• chef's knife (8-inch)
• cutting board set, bamboo
• silicone pastry/basting brush
• baking sheet, rimmed, non-stick 10x14

Ingredients

  

1x2x3x

• 1 sheet puff pastry
• 1 block foie gras
• 6 small black truffles thinly sliced
• 1 egg yolk

Instructions

 

• Preheat the oven to 180ºC/350ºF
• Cut the pastry into 12 pieces in a shape of your choice.
• Place the truffle slices on 6 of the pastry slices, then top each with a foie gras slice.
• Cover with the remaining 6 slices of pastry.
• Moisten the edges of the pastry with a bit of water to seal them.
• Brush with egg yolk to obtain a nice golden brown colour.
• Place on a baking sheet and bake for 10 minutes.
• Serve with winter salad or as an appetizer.

Keyword Black Truffles, Puff Pastry

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Cooking with Black Truffles

Since the 18th century, the black diamond (le diamant noir) has been a luxury gourmet ingredient in France. The appetite for black truffles was helped by the fact that King Francois 1 insisted that truffles be served in his court, at every meal. Try these recipes and feel like royalty, too!

Mashed Potatoes with Black Truffle - Purée à la truffe noire

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Veal Tenders with a Black Truffle and Wine Reduction Sauce - Tendrons de veau du Rabassier – Tuber brumale

This dish of tender veal is slow-simmered with shallots, truffles, and white wine, and infused with thyme and bay leaf for rich depth of flavour. Serve it with mashed potatoes and vegetables for a refined and comforting meal.

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Truffled Brie is Cheese Heaven

Serve this as an appetizer or with your cheese course.

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Worth noting: Summer truffles (Tuber Aestivum) are more commonly found in markets today than in the past. While this summer variety may share a connection with the “black diamond” truffle, its flavour is not as distinct. Additionally, there is a notable price difference between summer and winter truffles. During peak season, black truffles can sell for around ten times the price per kilogram compared to summer truffles.

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).