Asparagus Feuilleté with Crayfish and Mousseline Sauce
- 20 green asparagus
- 1 1/4 cups crayfish stock (30 cl)
- 2 tablespoons truffle juice (3 cl)
- 1 1/2 tablespoons olive oil (2 cl)
- 1 lemon
- 9 ounces puff pastry (250)
- 1 egg yolk
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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