I love it when someone brings me an unexpected product, a few fallen apples made an excellent juice, some Mote went well with a Chili, anything or nothing, a great source of challenge and inspiration and a little agreement that the bringer will get a share of the results.
To end 2018 well, scallop and black truffle.
For 6 feuilletés
puff pastry
- 250g all purpose flour
- 125 cl water
- 1 pinch of salt
- 160g butter
yeah, I mean it, butter, don’t go and put some trans fat stuffed margarine in here, bleaaaah
or
- 6 pieces de 12 cm x 20 cm x 3mm puff pastry
for stuffing
- 6 scallops with coral (around 200g)
- 200g skinned celery.
- 9g truffle
- 1 pinch of salt
- 1 egg for coating
We will, of course, begin with the puff pastry, I’m not going to get all lectury on you and explain how to make that, it’s tough enough for me not to make any comments
Fair enough, make one, google it, buy it, if you can make one with 6 turns, be my guest, mine has 3 turns that’s 27 layers, it’s plenty enough, it even keeps the top layer from burning when cooking. yup the thinnest top layers tend to burn when cooking… that’s bad.
now the rest.
Cut the celery in a Mirepoix, that’s just a fancy French word (yeah like we need more of that :-p) for saying dice as little as you can before it starts looking like a mess, 2mm side cubes is typically good, then let it sweat on medium fire with a dash of olive oil for 15 minutes, sauté it once in a while for even cooking.
Dice the scallop about the same size, but don’t dice the coral.
Cut the truffle very thinly, the pieces should be the size of a sesame seed.
Before stuffing, I advise you to prepare the contents of each feuilleté separately that will help you keep even quantities.
Each feuilleté gets 1/6 of the celery, the equivalent of one scallop, 1/6 of the truffle, a pinch of salt.
layer like so :
at the center of the first half of your puff pastry rectangle, place in the following order:
Celery, scallop, pinch of salt, scallop coral, truffle sprinkled.
fold and close, for the looks of it, I cut the feuilleté in the shape of scallop shell.
coat lightly with whisked egg and bake for 15 to 20 minutes at 180°C.
