Wild Garlic Cream Stain

For the wild garlic cream puff, knead the flour, lard, milk and a pinch of salt into a shortcrust pastry. Cover with plastic wrap and let rest in a cool place for 30 minutes.then roll out the dough and line a 30 cm diameter round buttered mold with it.

Whisk together the sour cream, egg yolks and egg, season with salt and pepper. Mix in the chopped wild garlic and spread the mixture over the dough. Sprinkle with butter flakes and bake in the preheated oven at 200°C for about 30 minutes. Cut the wild garlic cream patty into pieces and serve hot.

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