For 4 people<\/strong><\/p>\n <\/p>\n Croustades<\/strong><\/p>\n Prepare the croustades.<\/p>\n Peel the potatoes and cut them into slices. Put them in a pan, cover with the milk and pre-cook for 20 minutes. Drain the potatoes, add the cream, the truffle flavored oil, flakes of truffle (optional), and two pinches of fleur de sel.<\/p>\n Brush 4 little pots with melted butter. Line the pot with a brick pastry sheet (about 20 cm (8 in) <\/em>diameter). The brick pastry sheet must exceed the pot. Brush with the butter again and dispose a second brick pastry sheet. Brush again and\u00a0 arrange the cream and truffle slices of potatoes inside. Close the brick pastry sheets nicely and brush a last time to keep the croustades close. Set aside, and at the end of the quail\u2019s cooking, bake them in the oven for about 10 minutes, until golden brown.<\/p>\n Gently unmold before serving and sprinkle with truffle flakes.<\/p>\n Stuff each quail with a fig cut in half then briefly stir the quails in a pan with a little bit of fat.<\/p>\n\n
\n(or marmite<\/a>)<\/li>\n\n
![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
<\/div>\n