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Little croustades with scrambled eggs and truffle oil
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Prep Time:
70 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Indulge in heavenly gourmet filled pastries.
Ingredients:
  • 6 eggs
  • 100ml thick cream
  • 20ml (1 tbsp) truffle oil*, plus extra to drizzle
  • 20.00 gm unsalted butter
  • Shaved truffle*, to serve (optional)
  • 150g (1 cup) plain flour
  • 1.20 gm salt
  • 62.50 ml grated parmesan
  • 40g unsalted butter, chilled, cubed
Instructions:
  • For the pastry, combine flour, salt, and parmesan in a food processor. Add butter and pulse until mixture resembles breadcrumbs. With the motor running, slowly pour in 1/4 cup iced water until dough comes together (you may not need all the water). Wrap dough in plastic wrap and chill for 30 minutes.
  • First, heat your oven to 190°C and prepare two 12-hole mini-muffin pans by lightly greasing them.
  • **Revamp:** Roll out the dough and cut out 24 circles using a 6cm cutter to line the pan. Line each pastry case with foil, blind-bake for 5 minutes, then bake without foil for 5-6 minutes until light golden. Let cool and store in an airtight container for 2-3 days.
  • Mix the eggs, cream, and truffle oil until well combined, then season generously.
  • In a pan, melt butter over medium heat, add the eggs and cook until just scrambled. Fill pastry shells with scrambled eggs, drizzle with oil, sprinkle with pepper, and garnish with shaved truffle.

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