Morel Puff Pastry

Heat the oven to (200 °C). Rehydrate the dried morels in half a liter of warm water for 20 minutes or wash them fresh and drain them.

On a floured surface, roll out the dough to a thickness of 5 mm and cut out four triangles of about 12 cm each. Place them on a baking sheet, brush with egg yolk and chill for 15 minutes. Take out the baking sheet, check the triangles with the tip of a knife. Bake for 15 min.

Peel and chop the shallots. Melt them with the butter in a frying pan, add the morels, salt and pepper. Sweat them for 10 minutes over low heat. Pour in the wine, boil for 2 minutes then add the cream. Simmer for 5 minutes, adjust the seasoning.

Take the puff pastries out of the oven, divide them in two with a saw-knife and spread the morels on top with a little sauce. Cover them with their flaky cap, decorate with chervil and serve hot.