Mini croustades with scrambled eggs and truffle oil
(from Elyce123’s recipe box)
Makes 24, the pastry cases can be made 2 days in advance and kept in an airtight container
Source: delicious. January 2004
Prep time: 15 minutes
Cook time: 45 minutes
Categories: January
Ingredients
- 150g plain flour
- 1/2 tsp salt
- 25g grated Parmesan
- 40g unsalted butter, chilled and cubed
- 6 eggs
- 100ml double cream
- 1 tbsp truffle oil, plus extra to drizzle
- 1 tbsp unsalted butter
- shaved truffle, to garnish (optional)
Directions
- To make the pastry, whizz together the flour, salt and Parmesan in a food processor. Add the butter and process until it resembles breadcrumbs. With the motor running, gradually add 2-3 tablespoons of iced water until it comes together. Wrap in cling film and refrigerate for 30 minutes.
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Preheat the oven to 190˚C/fan 170˚C/gas 5 and lightly grease two 12-hole mini-muffin tins. Roll out the pastry and cut 24 circles using a 6cm cutter. Line the tins with the pastry, prick each base with a fork, then line with foil and bake blind for 5 minutes. Remove the foil and continue baking for 5-6 minutes, or until golden. Set aside to cool.
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Meanwhile, whisk the eggs, cream and truffle oil together, then season well.
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Melt the butter in a frying pan over a medium heat, add the egg mixture and cook, stirring until just scrambled. Fill the pastry shells with egg, then drizzle with extra oil, season and garnish with shaved truffle if you want to be really extravagant.