Asparagus Feuilleté with Crayfish and Mousseline Sauce

Credit: Didier Loire
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Step 1: Puff Pastry

Cut the puff pastry into 4 rectangles 5 x 3 inches (12 x 8 cm), 1/5 inch (5 mm) thick. Use a knife to “draw” a smaller rectangle within each dough rectangle, 1/5 inch (5 mm) from the edges.

Brush twice with egg yolk. Transfer the pastry to sheet pans, placing 1 1/2 inch blocks underneath each of the 4 corners of the sheet pan.

Bake in a hot 355°F (180°C) oven for 20 to 25 minutes.

Cut the pastries in half, remove the insides, and place in a moderately warm drying oven.

Step 2: Asparagus

Cut the ends of the of the asparagus stalks up to the tender part, peel the stems, and wash in a basin of cold water.

Make up bunches of 5 asparagus, and poach in heavily boiling salted water for 6 minutes. Once cooked, untie the bunches, and French cut the tips. Gloss with asparagus juice, prepared below, season with freshly ground pepper, and set aside in a warm place.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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