Scrambled Eggs Princess Marie

Ingredients

• puff pastry scraps (feuilletage)
• puff pastry demi-feuille (half-puff)
• scrambled eggs
• 2 tablespoons velouté (silky sauce) reduced to truffle essence
• 2 tablespoons truffles, diced
• pastry strip, fluted

Instructions

1. Prepare small timbale shells from puff pastry scraps, cooked blind in dariole molds. Cut small lids from half-puff pastry with a fluted 5 cm round cutter and glaze them lightly. At the center of each lid, place a fluted pastry strip of the same dough, left unglazed.
2. Bake the timbales and lids in a gentle oven until cooked.
3. Fill each timbale with scrambled eggs mixed with Parmesan, finished with 2 tablespoons of velouté (silky sauce) reduced to truffle essence and 2 tablespoons of diced truffles.
4. Dress on a napkin and place one lid on each timbale.