an egg wash made by beating 2 large egg yolks with 2 tsp water
1 lb mushrooms sliced thin
12 c unsalted butter
20 large eggs
white pepper to taste
1 c Creme Fraiche recipe to follow
4 Tbsp snipped chives
4 Tbsp minced parsley leaves
cooked asparagus tips for garnish if desired
Directions
Roll out the puff pastry 18-inch thick on a floured surface Cut out 8 rounds with a 3 12 to 4-inch fluted cutter and invert them onto a buttered baking sheet
Score the rounds lightly in a cross hatch pattern with a sharp knife brush them with some of the egg wash and bake in the middle of a preheated 400 oven for 12 to 15 minutes or until they are golden and puffed
Let the rounds cool on a rack while preparing the eggs
In a large skillet saute the mushrooms in 4 tablespoons of the butter over moderately high heat stirring occasionally until the liquid they give off is evaporated then keep them warm covered
In a bowl beat together the eggs white pepper and salt to taste
In a large heavy skillet heat remaining butter over moderate heat until the foam starts to subside add all but 12 cup of the eggs and cook the mixture stirring constantly with a whisk for 8 minutes or until it is very thick and creamy
