Makes: 4 servings

More than 45 minutes

A bit difficult

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Ingredients

  • One puff pastry
  • White pudding


For porcini mushrooms sauce

  • A jar of 370g (13 oz) porcini mushrooms
  • 30cl cream
  • 10cl milk
  • 1 knob of butter
  • salt and pepper


For the onion-pear stewed and red wine

  • 2 onions
  • 1 pear
  • 1 drizzle olive oil
  • 1 knob of butter
  • 20cl red wine
  • 1 tbsp of powdered sugar

 

Recipe by our partner blogger
SarahTatouille

Directions

Preheat your oven to 180 °C.

1. For the puff pastry

Unroll your puff pastry on your baking sheet covered with parchment paper. Cover the pastry with a second sheet of parchment paper and place a second baking sheet on the top.

Bake for about 15 minutes, watch carefuly the pastry colouring.
As soon as the dough is cooked and colored, cool and cut circles pieces. Book in a sealed box.

2. For porcini mushrooms sauce 

Rinse the porcini mushrooms and slice.

Melt the butter in a pan and glaze the mushrooms a few minutes.
Season and pour with the cream in a saucepan, bring to boil.

As soon as boiling, stop heating and let infuse 5 minutes, then mix very finely.
Pass the sauce to strainer and book.

3. For the onion-pear stewed and red wine 

Peel and finely slice the onions.
Peel and cut the pear finely.

Melt the onion gently in oil and butter. Add pears and sugar and mix.
Add the red wine and simmer stirring occasionally so everything caramelize for twenty minutes.
Let cool and book.

4. For white pudding

Remove the skin and cut into slices.

Brown the slices in a frying pan without added fat until they are glazed on each side.

5. Final step

Put some confit on each pastry and add a white pudding slices. Place in the oven to reheat all about 5 minutes.

Heat the porcini cream and serve hot.

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