Recipe courtesy of Paul Laubignat

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

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 6 servings



  1. Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry.
  2. Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
  3. Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes.
  4. Preheat oven to 400 degrees F.
  5. Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool.
  6. Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside.
  7. In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot.
  8. Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley.