Feuilleté means puff pastry case with a sweet or savory filling. I just made this feuilleté from Mimi Thorisson’s French Country Cooking.
This recipe is easy to follow. The bechemal came out so velvety, so silky smooth. Next the walnuts and shallots are so flavorful and I love the crunch that they would add to the Feuilleté. I say would because I did an awful thing. After assembling and sealing everything I went to pop it in the oven and sitting on the stove were the walnuts an shallots. I thought to myself you are so chopped! Leaving out ingredients in the show Chopped is the worst thing you can do! Everything was ok in My Imaginary French Village we just sprinkled the walnuts and shallots on our slices and it did add a really nice crunch.
This is a great dish for lunch or dinner. Try it!
A bientôt,
Jane
That looks amazing! I love Feulleté. Either Beef Wellington or with fish the pastry makes a difference.
ReplyDeleteI can’t believe I did not think of nutmeg added to my béchamel and I think I am the Roi de béchamel.
The walnuts and shallots sound great and your recovery worked great.
The color, the ingredients and presentation looks like a great dinner.
Bon appetite.