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Ingredients
- 2 quarts very good quality beef broth or veal
- 1/2 cup finely minced black truffle peelings
- 1/2 can truffle juice
- salt
- frozen puff pastry sheets
- 2 whole eggs
- flour for dusting
Details
Servings 4
Preparation
Step 1
In a medium sauce pot bring beef broth to a boil over medium high heat, then reduce to a simmer
Add truffle peelings and truffle juice and season with salt
Simmer for approximately 20 minutes, skimmingas needed
When broth is ready, place in 4 oven proof soup tureens 10 to 12 oz capacity fill to about 3/4 full
Lightly dust a clean surface wwith flour and roll out puff pastry
Using a pareing knife cut circles approximately a 1/2 inch more in diameterthan the tureens to allow the puff pastry to fold over the edges of each tureen
Brush a lightly beaten egg around the outside edge of the top of each tureen
Lay a puff pastry circle on top pressing the sides to the egg wash to ensure that it sticks.
Brush the top of the puff pastry with the beaten egg
Place in a 450 oven on convection setting
Bake for approximately 10 to 12 minutes or until top is golden brown and slightly puffed
serve with an underlying plate
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