Croûte aux morilles

What to get ready

• Puff pastry 480 g
• Dried Morille mushrooms 100 g
• Fresh cream 400 ml
• White wine 200 ml
• Unsalted butter 120 g
• Shallots 1.2
• Chicken eggs 2
• Parsley 16 g

Method

1. 1 Soak morille for 1 hour, rinse off the sand, then filter and retain the soaking water.
2. 2 Cut two rings of puff pastry, make a hole in the top ring, brush with egg wash, and bake at 200 degrees for 20 minutes.
3. 3 Sauté the shallots and morille in butter for 8 minutes, allowing the mushrooms to absorb the butter.
4. 4 Pour in the white wine and mushroom soaking water, simmer until two-thirds reduced, then add the cream and simmer for 6 minutes until the sauce coats the spoon.
5. 5 Spoon the mushrooms into the hot pastry shell and eat immediately — the pastry shell will lose its crispness if it soaks in the sauce for more than 5 minutes.

With an appliance

• Air fryer 45 min

  Replace step 2: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 13 minutes, rotating the tray at minute 6. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.