Food : Appetisers
CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER
- 15g chicken breast
- 3g pork belly
- 1g truffle oil
- 1g black truffle paste
- 5g foie gras
- 1 sheet puff pastry
- 1 egg yolk
- 2g crème fraiche
- Chop the chicken breast, pork belly and foie gras. Mix with truffle oil, truffle paste and crème fraiche.
- Cut 2 rings of puff pastry of 100mm in diameter. Put the chicken/truffle/foie gras mix on one piece of puff pastry.
- Make the soudure using the egg yolk.
- Cover with the second sheet of puff pastry and make a nice round shape. Cook in an oven at 180 deg. C for 15 minutes.
Created by : Napawan Phourkan