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Morels in Puff Pastry with Cream: Feuilletes de Morilles a la Creme Recipe

Morels in Puff Pastry with Cream: Feuilletes de Morilles a la Creme

Recipe courtesy Paul Laublgnat, Nancy's Landing

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on April 28, 2010

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    I made this recipe for company and we all loved it. I had just been to a
    gourmet dinner where they served as a first course. Instead of cutting
    up the asparagus, they were left whole between the pastry with sauce
    on bottom of plate, over asparagus and then the top of the pastry. This
    recipe of Mr. Laublgnat was even more taste than the one at the gourmet
    dinner I attended. Had a bit of a problem with the puff pastry as I did not
    bake long enough. I think you have to try different frozen puff pastry to
    find the one that works best for you. I was also trying to find a way to
    make ahead to save time in the kitchen during dinner time.

    people found this review Helpful.
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  • on June 04, 2004

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    I tried this recipe in order to taste the flavor of asparagus and morels, all I wound up tasting was cream! 3 Cups of it! The cream was way too over powering. There wasn't even much taste of the scallions, madeira, etc. This could have been done a lot better.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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