Truffes sous la Cendre (Truffles Baked in a Pastry Crust)

Ingredients

• large truffles
• salt
• pepper
• a dash of fine Champagne
• pâte à pâté

Instructions

1. Choose large truffles and clean them thoroughly.
2. Season them with salt and pepper and sprinkle them with a dash of fine Champagne.
3. Enclose them hermetically in a sheet of pâte à pâté.
4. Bake in a hot oven for 25 to 30 minutes.
5. Serve them just as they are, in their pastry envelope.