Preparation – Roll out half-leaf dough and cut out round cookies of 14 cm ø and leave to cool – Finely chop shallots ~ Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt), dice or quarter – Rinse, pluck and finely chop kitchen herbs – Beat egg to coat
Preparation – Sauté shallots in butter, add mushrooms and sauté – Extinguish with white wine – Drain in a sieve – Cook stock to glaze – Add cream and demi-glace, cook to desired thickness – Mix in mushrooms, Add kitchen herbs and season – Cool the filling – Brush the edges of the dough of the puff pastry cookies with egg – Spread the filling evenly on one half of the dough, leaving a margin free – Fold the uncovered dough over the filling – Press the edges slightly smooth with a table fork – Brush the doughnuts with egg, prick with a fork – Bake at 200 C in the confectioner’s or possibly in the oven. Bake at 200 C in the confectionery machine or possibly in the oven for 20 to half an hour.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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