Œufs Princesse Marie (Scrambled Eggs with Truffle in Puff-Pastry Timbales)

Ingredients

• eggs
• grated Parmesan
• puff-pastry trimmings
• half-puff pastry
• Velouté reduced with truffle essence (2 spoonfuls)
• diced truffles (2 spoonfuls)

Instructions

1. Line dariole moulds with puff-pastry trimmings and bake these small timbales blind.
2. Cut small lids from half-puff pastry with a fluted cutter 5 centimetres in diameter, gild them lightly and set a toothed point of the same pastry in the middle, leaving that ungilded.
3. Bake the timbales and the lids in a slow oven.
4. Prepare a scrambled egg mixture with Parmesan and finish it with 2 spoonfuls of Velouté reduced with truffle essence and 2 spoonfuls of diced truffle.
5. Fill the timbales with the mixture.
6. Dress on a napkin and place a lid on each timbale.