Crab and chanterelle puff pastry

1. Shell the crab claws, then cut the flesh into pieces. Preheat the oven to th. 7-210°C. Gently rinse the mushrooms under cold water and dry in a cloth. Sauté over high heat in a pan with oil until evaporation of water. Salt and pepper. Pour the cream and cook for 1 minute, stirring. Off the heat, add the crab meat, adjust seasoning and mix.

2. On a floured surface, roll out the puff pastry and cut out two circles, one 20cm diameter, the other 30 cm. On a baking sheet lined with parchment paper, place the smaller circle. Place in the center the crab mixture, leaving about a 2 cm margin and slightly moisten. Place on top of the other circle. Carefully seal the edges.

3. Beat the egg yolk with a tablespoon of water and brush the puff pastry. Bake for 30 minutes.

Photo credit: Sucré Salé