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–+ servings
finely sliced black truffle on a wooden cutting board

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
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 pastries

Equipment

Ingredients
  

  • 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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