Photograph of the finished Croûte aux morilles

France · Vỏ bánh nhân nấm morille Croûte aux morilles

Croûte aux morilles

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 1.1 lb
  • Photograph of Dried Morille mushrooms Dried Morille mushrooms 3.5 oz
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of White wine White wine ¾ cup
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Parsley Parsley 0.6 oz

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.

Start cooking