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Puff pastry with cream of artichoke, oregano and black garlic
Ingredients
For
50
servings
1 packet of puff pastry
1 egg yolk
0.5 g wild oregano
salt
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
2 cloves of black garlic
Purple violet leaves
oregano leaves
Assembly
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. Pipe the cream onto the puff pastry and garnish with black garlic, oregano and violet.