Asparagus Puff Pastries With Le Fleurmier de Charlevoix Cream
Ingredients
- 200 g (7 oz) puff pastry dough, store-bought
- 1 egg yolk, beaten
- 1 bunch of asparagus (about 450 g or 1 lb), stemmed
- 250 ml (1 cup) 15% cooking cream
- 250 ml (1 cup) Le Fleurmier de Charlevoix, cut into cubes
- Zest of 1 lemon
- 30 ml (2 tbsp.) chives, finely chopped
- Salt and freshly ground pepper
Preparation
Preheat oven to 350°F (180°C).
Using a rolling pin, roll out the dough to 3-4 mm (1/8 in) thickness. Cut out four 15 x 8 cm (6 po x 3 po) rectangles. Place on a baking sheet. Brush the beaten egg yolk on the puff pastry dough. Bake for about 15 minutes, until the dough is slightly golden.
Place the asparagus in a saucepan filled with boiling water, and cook for about 2 minutes until tender but still crisp. Set aside.
Open up the puff pastries by cutting them width-wise and set aside.
Preparation of the Fleurmier de Charlevoix cream
Heat the cream in a saucepan. Add the Le Fleurmier de Charlevoix, lemon zest and chives. Add salt and pepper.
Spread the Le Fleurmier de Charlevoix cream on each bottom half of the pastries. Place the asparagus over top. Cover with the other half of the pastries. Pour the rest of the Le Fleurmier de Charlevoix cream over top. Top with chives.
Portions 4
Preparation time
20 minutes
Cooking time
15 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012