Ingrédients : Filling with langres cheese, 200 g of AOP Langres cheese, 20 g of butter, 50 cl of champagne, 2 shallots, 1/2 egg , A bunch of parsley, 4 andouillettes of Troyes, Leafage , Puff pastry, A pinch of salt, A teaspoon of cumin , Vinaigrette, 5 cl of white wine vinegar, 5 cl of champagne , 5 cl of nuts oil, 5 cl of sunflower oil, Salt and white pepper, Blanched hazelnuts, Bread sprouts , Dried grapes.
Cut the dough in half and season with cumin and salt. Cover with the second part of the dough and roll out.
Cut the AOP Langres cheese and andouillette into cubes.
Then reserve in two separate containers.
Add the chopped parsley to the andouillette.
Melt the butter and add the chopped shallot and brown there the andouillette.
Deglaze with champagne and allow to reduce to dryness.
Stir in the andouillette in the AOP Langres cheese container. Tie the filling with the beaten eggs. Rise, chick, brown and cook the puff pastry for 20 minutes at 200°C. Prepare the vinaigrette and prepare the plate.
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* Alcohol abuse is a danger to your health, consume in moderation.