Golden puff pastry cases filled with cream cheese and Savitar Tartufi Asparagus and White Truffle Cream make a delicious starter or aperitivo bite. Let the vol-au-vents cool before filling them, and add the filling shortly before serving to keep the pastry crisp.

Vol-au-vent filled with asparagus and white truffle cream and cream cheese.
Starters

Servings4 people
Preparation1 hour
Asparagus and White Truffle Cream Savitar Tartufi
The Savitar Tartufi product

Asparagus and White Truffle Cream

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Ingredients

  • 1 roll of puff pastry
  • 200 g cream cheese
  • 90 g Asparagus and White Truffle Cream
  • 1 egg
  • Asparagus tips, to garnish

Preparation

  1. Roll out the puff pastry and shape 4 vol-au-vents.
  2. Beat the egg and brush it over the pastry.
  3. Bake in a preheated oven at 180 °C for about 18 minutes, until golden.
  4. Mix the cream cheese with the Asparagus and White Truffle Cream.
  5. Let the vol-au-vents cool, then fill them and garnish with a teaspoon of the cream.