Ingredients per person:
Between 30 and 50 g of fresh truffles - 1cL of Porto - 1 cL of cream -
salt - pepper - 50 g puff pastry
Cut the truffles into large wedges, season with salt and pepper, place them in a
an eight-centimetre diameter ovenproof cassolette.
Reduce the cream and port by half.
Wet the truffles halfway up.
Cover with the puff pastry dough, quilted, golden with egg yolk.
Bake in the oven at 200°C.
Serve as it is on a plate.
A word from the chef
To be enjoyed with respect.