Cromesquis with truffle and foie gras - by Afternoon teacromesquis-with-truffle-and-foie-gras-by-afternoon-tea
cromesquis-web29067512027523940079005948008021Cromesquis with truffle and foie gras - by Afternoon tea..
Cromesquis with truffle and foie gras - by Afternoon tea
For 4 personsCooking : 30 mnPreparation : 40 mn
3 big potatoes
70g of foie gras
20g truffle peels
100g of flour
100g of breadcrumb coating
Oil for frying
1. In a casserole, cook the potatoes. 2. Mash the potatoes thanks to a fork, season with the truffles peels. Add the single cream and mix again. 3. With the mashed potatoes, form with a floured palm of the hand some balls. 4. Add a piece of foie gras in the middle of each ball and close them tightly. 5. In a bowl, whisk the eggs. 6. Put the flour in a soup plate and the breadcrumb coating in another one. Roll the balls in the flour, then roll them in the eggs and finally in the breadcrumb coating. 7. Plunge the cromesquis in hot oil and fry them until golden colour (4-5min).