Description
A deliciously elegant Golden Puff Towers with Truffle and Mushrooms: crisp puff pastry stacked with rich, warm mushroom ragout and a creamy, truffle-infused mascarpone crème. A perfect gourmet appetizer.
Ingredients
Scale
- 1 sheet all-butter puff pastry
- 1 egg (for egg wash)
- Pinch of flaky salt
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 8.8 oz mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 1 tbsp butter
- ¼ cup Vegetable Broth (Substitute for white wine)
- 2 tbsp heavy cream
- 1 tsp truffle oil (adjust to taste)
- Salt & pepper, to taste
- Fresh thyme leaves (optional)
- 4.4 oz (125 g) mascarpone cheese
- 1 tbsp cream
- 1 tsp lemon juice
- Salt, to taste
Instructions
- Prepare the Puff Pastry Rounds: Preheat oven to 390°F (200°C). Cut puff pastry into 6–8 rounds. Brush tops with egg wash, and sprinkle with flaky salt. Place a second baking tray on top of the pastry to keep it flat. Bake 12–15 minutes until puffed and golden. Let cool slightly.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add shallot and garlic; cook until fragrant. Add mushrooms and cook until they release moisture and start browning. Stir in butter and thyme.
- Deglaze and Cream: Pour in broth, scraping the pan to loosen browned bits. Stir in cream and let mixture thicken slightly. Add truffle oil, salt, and pepper. Keep warm.
- Whip Mascarpone Crème: Combine mascarpone, cream, lemon juice, and salt. Whisk until smooth and spreadable. Chill until ready to use.
- Assemble: Slice each puff pastry round horizontally. Spread mascarpone crème on the bottom half, top with warm mushroom ragout, then cover with the pastry lid. Garnish with thyme or a drizzle of truffle oil. Serve immediately.
Notes
- Pastry Flatness: Using a second baking tray to weigh down the pastry is crucial for flat, sturdy layers that are easy to stack.
- Truffle Oil: Truffle oil is potent. Start with half a teaspoon and taste; you can always add more, but you can’t take it away!
- Ragout Consistency: The mushroom ragout should be warm and thick, not watery, to prevent the puff pastry from becoming soggy upon assembly.
- Serving Time: These towers are best served immediately after stacking to enjoy the contrast between the warm filling and the crisp pastry.
- Make-Ahead: The mushroom ragout and mascarpone crème can be prepared 1-2 days in advance. Store separately and only assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking, Sautéing, Layering
- Cuisine: European Fusion
Keywords: Truffle Mushroom Towers, Puff Pastry Appetizer, Gourmet Appetizer, Mascarpone Crème, Mushroom Ragout, Truffle Oil, Easy Appetizer, Elegant Appetizer, Vegetarian