A delicious cream with a flavor and aroma that not many know but is wonderful, the white truffle. It’s the perfect recipe to surprise your family and friends.
Blend the cream together with the cheese and milk, separately in a saucepan place the butter, leek, garlic, carrot, and mushrooms until sautéed and the carrot changes color, add the white wine, let it reduce a bit, and add the blended mixture.
Add the béchamel, season with the chicken concentrate, and add the truffle oil, let it simmer for a bit and remove from heat, in heat-resistant bowls pour the cream and add just three drops of truffle oil without stirring.
Roll out the puff pastry and cut circles larger than the opening of each bowl, leaving about 3 centimeters protruding on each side. Brush the edges of the bowl with egg and place the pastry, pressing down slightly to adhere. Brush the top and bake at 180 degrees Celsius for 20 minutes or until the pastry turns golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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