Leek Croustillant

A crispy puff pastry that cracks open to reveal a creamy leek fondue. The aroma of melted butter and nutmeg fills the air, with a filling that perfectly coats the palate.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 488
• Protein: 9 g
• Carbs: 36 g
• Fat: 33 g

Ingredients

• 4 piece Leek ( thinly sliced )
• 40 g Minimum butter sweet
• 150 ml Cream
• 1 piece Puff pastry
• 1 piece Egg ( beaten for egg wash )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the leeks

   Remove the tough green parts of the leeks. Slice the whites into thin rounds. Rinse thoroughly in clear water to remove all grit.

2. Cooking the fondue

   In a sauté pan, melt the butter. Add the leeks and sweat them covered. They should become translucent and very soft without browning.

3. Cream reduction

   Pour in the cream, add salt, pepper, and nutmeg. Let reduce over medium heat until the sauce coats the back of a spoon. The mixture must be thick to avoid soaking the pastry.

4. Assembly

   Roll out the puff pastry. Place the cooled leek fondue in the center. Fold the pastry over to form a turnover. Seal the edges with a bit of water. Brush the surface with beaten egg.

5. Baking

   Bake at 200°C. The crust should be golden, shiny, and well-risen. When tapped on the bottom, it should sound hollow.

Chef's tips

• Let the leek fondue cool completely before placing it on the pastry, otherwise the butter in the pastry will melt instantly and you won't get a proper rise.
• Lightly prick the bottom of the pastry with a fork to prevent it from rising unevenly.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven to restore the crispness; the microwave will make the pastry soggy.