Puff pastry with langoustines


Langoustine puff pastry recipe

Langoustines are a love story at home, my sister Corinne worked for years at La Turbale in the Baie du Croisic. What memories of these young ladies of the sea, we ate whole evenings, we only ate that, at a frantic pace, I still have water in my mouth. What is exceptional with langoustines, like many crustaceans, nothing is wasted: the carcasses will be used to prepare a frenzied velouté. Ready in a few minutes these langoustine puff pastry will not leave anyone indifferent. Just a little greased with a liquid butter barely flavored with Espelette pepper, the langoustines will cook, protected by the puff pastry, they will be gently flavored with the pepper, and hop just a mouthful of pleasure with these langoustine puffs .

Lobster puff pastry recipe for 10 people:


  • 10 langoustines
  • 300 g of puff pastry
  • 1 egg yolk
  • ½ g espelette pepper
  • 2 turns of a pepper mill



  1. Preheat the oven to 200 °
  2. Remove the scampi, remove the black casings.
  3. Reserve the carcasses to prepare a langoustine soup.
  4. Spread the puff pastry on the lightly floured work surface.
  5. Cut the puff pastry in half.
  6. Place the langoustines on the puff pastry.
  7. Melt the butter in a saucepan over low heat.
  8. Cover the langoustines with a little hot butter.
  9. Sprinkle with a little Espelette pepper.
  10. Cover with the second part of puff pastry.
  11. Cut around the langoustines, leaving a little dough to seal the puff pastry.
  12. Lightly pinch the edges of each puff pastry.
  13. Gently place each puff pastry on a baking sheet covered with parchment paper.
  14. Brush generously with an egg yolk with a drop of water.
  15. Lightly pepper the puff pastry with the mill of peppercorns
  16. Bake in the hot oven for 10 minutes.
  17. Enjoy straight out of the oven.

Preparation time: 30 minutes
Cooking time: 10 minutes
Number of people: 4
4 star rating: 1 review

Defrost the langoustinesDestroy the langoustinesPlace the langoustines on the doughButter the langoustinesZoom

What wine to drink with: langoustine puff pastry

My favorite wine for this recipe: Rully Chaponnière 2015 Cépage Chardonnais
Temperature between 08 ° and 10 °

Partnership with the Ninot estate in Rully in Saône et Loire
A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for puff pastry with langoustines . I selected this Rully Chaponnière white Burgundy wine from the Ninot estate in Rully in Saône et Loire, from a small plot in the north of Rully, this cru often stands out for its quality, aged in barrels, it pleasantly surprises by its finesse. With these flavors of white flowers, vanilla to see brioche, on the palate a frank attack with a nice balance. After tasting it, you will love this white Burgundy from the Côtes Châlonnaise Rully Charponnière 2015.

Ninot Estate
The meix Guillaume
71150 RullyMail: domaine.ninot [at] wanadoo.fr
Tel: 03 85 87 07 79 Origin of the recipe: Agnès cuisine </p

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