Truffled Maultaschen with celery cream filling in leek cream with truffle butter

Ingredients for 4 servings:

• 200 g flour
• 5 egg yolks
• 2 tbsp oil
• n. B. Egg white for brushing
• 400 g celeriac
• 75 g butter
• Salt
• 1 stalk(s) leek
• 25 g butter
• some flour
• 100 ml white wine
• 200 ml chicken stock
• 100 ml cream
• Salt and pepper, black
• nutmeg
• 75 g butter
• 50 g truffles, fresh, e.g. white Perigord truffles

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

Filling: Peel and chop the celery and cook for 20 minutes until soft. Drain the celery, puree finely with 75g butter, season with salt and let cool completely. Maultaschen dough: Knead the flour, egg yolk and oil into a smooth, supple pasta dough, wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Roll out the pasta dough thinly and cut out circles using a round cutter. Place 1-2 teaspoons of celery puree on each circle of dough, lightly brush the edges with a little beaten egg white and fold over to form a half-moon. Press the edges down lightly. Leek cream: Clean the leeks and cut into slices. Sauté them in 25g butter for 1 minute. Then dust with flour and deglaze with wine. Add the stock and cream and simmer gently over medium heat for 8 minutes. Season with salt, pepper and nutmeg. Then puree everything as finely as possible with a hand blender and pass through a sieve. Truffle butter: Heat 75g of butter in a saucepan, stirring constantly, until it turns a light brown. Remove the pan from the heat. Thinly shave the truffle into the browned butter and let it sit for a short while. Finishing and serving: Cook the pasta parcels in boiling salted water for 3 minutes, then drain well. Heat the leek cream again and arrange a layer on warmed plates, place the Maultaschen on top, and drizzle with the truffle butter. I’ve always prepared Maultaschen as a main meal for two people. For the truffle, I used a white Perigord and shaved a little truffle over it before serving. It tastes delicious and is a real feast for us.