Imprimer la recette

Ingredients

2.8 oz of blood sausage
0.4 oz of butter
0.4 oz of flour
3.5 oz of milk
1 puff pastry
12 washers of pineapple in syrup
2 tbsp of olive oil
1/2 tsp of cumin
salt and pepper

Instructions

Melt the butter and stir in the flour to make a roux. Warm the milk. Gradually
stir in the milk and cook the béchamel sauce, stirring constantly, until it thickens and becomes creamy.

Remove the sausage casing and add it to the béchamel sauce.

Blend, then season and add cumin and olive oil. Set aside.

Cut the puff pastry into 10-cm squares and blind-bake them in the oven at 150°C for 5 minutes.

Spread a little blood sausage cream on the puff pastry, then place the pineapple slice on top, and add a little more cream in the center of the pineapple slice.

Bake for 15 minutes at 180°C.

Carrés de boudins noir, feuilleté à l’ananas