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Puff pastry with artichoke cream

Puff pastry with cream of artichoke, oregano, and black garlic.

Dairy Herbs Vegetable

Debic's Culinary Team

Debic

Ingredients

For 50 servings

Crispy puff pastry

1 packet of puff pastry

1 egg yolk

0.5 g wild oregano

Salt

Cream of artichoke

500 g artichoke hearts (pre-cooked)

1 shallot

20 ml olive oil

200 ml Debic Culinaire Original 20%

100 ml dashi

1 lemon

10 g mustard

Garnish

2 cloves of black garlic

Purple violet leaves

Oregano leaves

Debic products used

Culinaire Original 20% 1L

Preparation

Separate the frozen slices of puff pastry and remove the sheets of paper between them.

Coat one side with egg yolk and put the slices back together again so they become a block.

Freeze slightly then cut slices from the block using a ruler and a sharp knife.

Place on a baking mat and brush lightly with egg yolk.

Sprinkle with salt and wild oregano.

Bake in the oven at 200°C for 6 to 8 minutes.

Store in a well-sealed container.

Heat the olive oil and sweat the shallot and sliced artichoke hearts.

Add the remaining ingredients and bring to a boil.

Chop finely with the blender, season with salt, then leave to cool.

Assembly

Pipe the cream onto the puff pastry and garnish with black garlic, oregano and violet.

Recipe tags Dairy Herbs Vegetable

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