Serves 4

Ingredients

400g puff pastry
200g dried beef
100g chestnut puree
100ml whipping cream
8 whole steamed chestnuts
20g truffles
sea salt
juniper berry powder

Preparation

Season the sheets of puff pastry with sea salt and juniper berry powder and bake for 20 minutes at 200 degrees Celcius. Allow to cool.

Combine the chestnut puree and cream in a food processor until thoroughly mixed. Transfer the mixture to a bowl and place in hot water until it reaches 60 degrees.

Slice the cooled puff pastry into squares. Add a tablespoon of chestnut creme on the squares and garnish with cubes of dried beef and roughly chopped whole chestnuts. Sprinkle with freshly grated truffle and serve immediately.

Bon appetit!