Le Mayote: Eggs Wrapped in Puff Pastry
Video Stats
Recipe Overview
Overview
Le Mayote is a delightful French dish that elevates the humble egg into a gourmet experience. The process begins with boiling the eggs to a perfect medium, ensuring a soft center that contrasts beautifully with the flaky puff pastry. As the eggs cool, the real fun begins in the kitchen. The sauce, a creamy mushroom-infused volute, adds depth and richness, transforming the dish into something truly special.
The assembly of Le Mayote is where creativity shines. Wrapping the eggs in puff pastry not only makes for an impressive presentation but also creates a delightful texture contrast. The golden, flaky exterior encases the tender egg, making each bite a surprise. The addition of a simple egg wash before baking ensures a beautiful golden color, making it visually appealing.
This dish is perfect for brunch gatherings or as a sophisticated dinner option. Pair it with a light salad or serve it as an appetizer to impress your guests. The versatility of Le Mayote allows for various sauce pairings, from a classic hollandaise to a tangy tomato sauce, making it adaptable to different tastes. It’s a recipe that not only showcases culinary skills but also brings joy to the table with its elegant presentation and delicious flavors.
Recipe Details
Steps & Tips
Gather eggs, puff pastry, and other ingredients for the recipe.
Place eggs in boiling water for 5 to 6 minutes, then transfer to cold water to cool.
Tip: Using a sieve to hold eggs while boiling prevents them from bouncing around and breaking.
Melt butter in a pan, then add flour and cook for 3 minutes on low heat.
Tip: Make sure to melt butter on low heat before adding flour to avoid burning.
Bring chicken stock to a light boil and add thyme, bay leaf, and chopped mushrooms.
Tip: Old mushrooms can still add great flavor to your dish.
Gradually add warm stock to the cooled roux to avoid clumps.
Cook the mixture on medium heat until it thickens, about 2 minutes.
Tip: Ensure the volute simmers for at least 2 minutes to thicken properly.
Stir in cream to create a sauce supreme and adjust color as needed.
Tip: Adjust the amount of cream based on desired color and richness.
Preheat the oven to 200° Celsius.
Wrap boiled eggs in defrosted puff pastry, sealing the edges.
Tip: Using water on the edges of the pastry helps it stick together better.
Place the wrapped eggs on a baking sheet lined with parchment paper.
Brush the pastry with egg wash for color.
Tip: Brushing the pastry with egg wash adds a nice color when baked.
Bake in the oven for about 15 minutes until puffed and golden.
Remove from oven and let cool slightly before cutting open.
Plate the dish by adding sauce and placing the egg parcel on top.
Serve the dish and enjoy.
Tip: You can add more cream to the sauce when reheating to adjust thickness.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Le Mayote is a traditional French dish that showcases the versatility of eggs.
- •The dish can be paired with various sauces, enhancing its flavor profile.
- •Using a strainer to boil eggs prevents them from bouncing around and breaking.
- •Puff pastry can be made from scratch or purchased pre-made for convenience.
