Mini Puff Pastry & Mimosa Eggs
Ingredients
- 96 Pidy mini square puff pastries
- 16 organic eggs and 8 yolk
- 80 cl sunflower oil
- 8 tbsp mustard
- 8 tbsp walnut vinegar
- 400 g ricotta
- 48 small green asparagus
- 120 g trout eggs
- Vene Cress sprouts
- Salt & pepper
Chef's Tips
Add the sprouts before serving to keep them fresh.
Preparation
-
1
Hard-boil 16 eggs for 9 minutes, peel, and finely chop.
-
2
Cook the puff pastry bases for 5 minutes at 180°C.
-
3
Cook the asparagus al dente for 6 minutes.
-
4
Whip the mayonnaise, finish with the walnut vinegar, emulsify with the ricotta, and place in a piping bag.
-
5
Cut the asparagus tips in half and cut the remaining asparagus into wedge-shaped rounds.
-
6
To assemble the pieces, pipe the mimosa mixture into the base, insert the asparagus tips and wedges, place a small amount of trout eggs on top, and finish with the sprouts.
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