A perfect balance between the lightness of the cabbage, the crispness of the cracker and the power of the mascarpone cream which has taken on the aromas of the truffle since the day before... A real moment of grace!
For 10 gourmands...
- 500 g liquid cream
- 100 g sugar
- 30 g truffle slivers and a few shavings for dressing
- 250 g of mascarpone
- 185 g flour
- 60 g brown sugar
- 50 g softened butter and 85 g butter
- 125 g of milk
- 3 eggs
- A pinch of salt
- Icing sugar for dressing
You will also need some
- A baking sheet
- Baking paper
- A little room in the freezer
- A piping bag
- Dexterity and self-control
Step by step recipe
Truffle flavored cream:
- The day before, warm 500g of liquid cream with 100g of sugar then place 30g of truffle slivers with 250g of mascarpone.
- Mix the whole.
- Leave to rest in the fridge overnight.
- Make the cracker by mixing 60 g of flour, 60 g of brown sugar and 50 g of softened butter, then spread the dough thinly between two sheets of baking paper.
- Reserve in the freezer.
- Prepare the choux pastry by bringing 125 g of water, 125 g of milk, 85 g of butter, 2 pinches of sugar and salt to the boil.
- Add 125 g of flour and dry out the resulting dough over low heat.
- Off the heat, add 3 eggs gradually and obtain a smooth paste.
- Using a smooth pastry bag, pipe the cabbage 2 cm in diameter. Place a round of cracker on each cabbage. Bake for 30 minutes in the oven at 170°C.
- Fill each puff with whipped cream using a pastry bag.
- Sprinkle with icing sugar then place a shaving of truffle.