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Asparagus Puff Pastries With Le Fleurmier de Charlevoix Cream

4 portions


  • 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


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  • 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

You can use this cheese for this recipe


Aromatic and mellow

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.

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