Parmesan and truffle millefeuille – 55000 Recipes. Passion for food


Parmesan and truffle millefeuille

Jose Miguel Sanchez The cook on restaurant Club Náutico de Zaragoza, won the V Contest Bites with Cheese award from Lactalis in Madrid Fusión 2015. Perfect size cap that combines taste and texture


  • Brick paste for a roll
  • For the truffle
  • Clarified oil
  • For the truffle parmesan
  • 250 g cream
  • 125 grams of parmesan
  • lemon skin
  • Salt and white pepper
  • For crunchy brick paste discs:
  • 1 tuber melanosporum


From truffle parmesan

  1. Boil the cream with the lemon zest, salt and pepper.
  2. Add the grated Parmesan cheese and remove from the heat.
  3. Strain through a fine sieve and store in the chamber.
  4. Once cool, place a pastry bag with a curly nozzle and keep until ready to serve.

From the discs with crispy brick paste

  1. Fold the brick paste on yourself three times and paint each crease with clarified oil.
  2. Cut into disks with a round pasta cutter and bake between two silpat weights on top – at 180 ° C for 8 minutes.

From the truffle

  1. Laminate the truffle and using the same pasta knife we ​​use with the brick dough, give it a round shape, the same diameter as our crispy discs.


  1. Intermediate discs of brick pasta, truffle and truffle parmesan while assembling the Millefeuille tart.
  2. At the time of serving, we grated a little lemon peel on top.


Thanks for reading.
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