Ingredients
- 500 g All-butter puff pastry
- 1 pinch Cayenne pepper (optional)
- 2 piece Shallots (finely chopped)
- 450 g chestnut mushrooms (finely chopped)
- 25 g Butter
- 1 to_taste Salt
- 1 to_taste Black pepper
- 1 bunch Tarragon leaves (chopped)
- 25 ml Madeira (splash)
- 200 ml Double cream
- 1 handful Girolle mushrooms (chopped)
- 10 g Butter (knob)
- 1 handful lemon juice (squeeze)
- 1 handful Chives (chopped, to garnish)
Instructions
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Preheat the oven to 180C/350F/Gas 4.
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Roll the puff pastry into a large rectangle, about 2mm thick. Ensure it is large enough to cut out 12 circles of about 7.5cm/3in diameter after baking.
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Place the pastry onto a baking sheet and prick with a fork. Sprinkle with cayenne pepper, paprika, or chilli flakes, if desired. Cover with another baking sheet to prevent excessive puffing.
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Bake for 15 minutes, then remove the top baking sheet and bake for another 10-15 minutes, or until golden-brown.
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Use a 7.5cm/3in biscuit cutter to cut out 12 circles from the baked pastry. Set aside.
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For the mushroom filling, melt the butter in a frying pan over a medium heat. Add the shallots and cook until softened.
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Add the chestnut mushrooms and cook until softened and all the liquid has evaporated. Season with salt and pepper.
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Stir in the tarragon and Madeira. Simmer until the Madeira has almost completely reduced.
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Remove from the heat and stir in the double cream. Set aside to cool slightly.
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In a separate pan, melt the knob of butter and sauté the girolle mushrooms until softened. Squeeze in some lemon juice and season.
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To assemble the millefeuille, place a pastry circle on a plate. Top with a spoonful of the chestnut mushroom mixture, then a few girolle mushrooms.
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Place another pastry circle on top and repeat the layers. Finish with a final pastry circle.
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Garnish with chopped chives and serve immediately.
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