Ingredients
4 Crotins de Chavignol
(or 1 Goat Cheese Log)
8 Thin slices of Summer Truffle
4 Large sheets of Filo Pastry
White Truffle Honey
Olive oil
Salt & Pepper
Preparation
1. Slice the goat cheeses in two, season and place 2 slices of summer truffle in the middle.
2. Oil the Filo pastry and place the goat cheeses in the middle. Close as a purse, maintain with two crossed wood sticks.
3. Pre-heat the oven at 180C. Bake the aumonieres in the oven until the pastry is coloured.
4. Take off the sticks, drizzle with the truffle honey and serve with a mesclun. (You can do different sizes, bouchees or large)
AUMONIERE OF CROTIN DE CHAVIGNOL, TRUFFLE HONEY