Puff pastry boat with asparagus, celeriac cream, mushroom duxelles & caviar 🤌🏻🍄‍🟫✨

Ingredients For the pastry boats: Puff pastry — 250 g Melted butter — for greasing the molds For the celeriac cream: Celeriac, peeled — 600 g Butter — 60 g Heavy cream (33%) — 120 ml Salt — 6 g For the mushroom duxelles: Button mushrooms — 300 g Shiitake mushrooms — 100 g Butter — 30 g Olive oil — 10 g Cream — 100 ml Salt Black pepper For serving: Green asparagus — 8 spears Butter — 20 g Black caviar Edible flowers for garnish Flaky sea salt Method Celeriac Cream Peel the celeriac and cut into 2–3 cm cubes. Place in a vacuum bag. Add the butter, cream, and salt. Vacuum seal. Cook sous vide at 55.7°C for 2.5 hours. Transfer the cooked celeriac and all the contents of the bag to a blender. Blend until completely smooth and silky. Transfer to a piping bag. Mushroom Duxelles Finely chop the button mushrooms and shiitake mushrooms. Heat the butter and olive oil in a pan. Add the mushrooms and sauté for several minutes. Pour in the cream. Cook for 15–20 minutes, reducing the moisture until a thick paste forms. Season with salt and black pepper. Allow to cool. Transfer to a piping bag. Puff Pastry Boats Preheat the oven to 200°C. Grease aluminum molds with melted butter. Cut the puff pastry to fit the molds. Carefully place the pastry over the molds. Bake for 22–28 minutes until deeply golden brown. Remove from the molds. Let cool for 5 minutes. Asparagus Trim the woody ends from the asparagus. Sauté in butter until tender. Finish with flaky sea salt. Assembly Spoon the mushroom duxelles into the bottom of each pastry boat. Pipe the celeriac cream on top. Place 2 asparagus spears per serving. Garnish with black caviar. Finish with edible flowers. Serving Serve immediately while the puff pastry is at its crispiest.