Difficulty: Medium (2/5)
Preheat the oven to 240°C (thermostat 8). In a pan, brown the truffled white puddings for 5 minutes using half the butter. Allow them to cool, then remove the skins and slice into 1 cm thick pieces. Lay the puff pastry rectangles flat on your work surface.
Crack the whole eggs into a bowl and beat them well. Stir in the heavy cream, lobster bisque, and chopped chives. Season with salt and pepper, then whisk until smooth.
Melt the remaining butter in a frying pan over high heat. Add the egg mixture and cook for 2 minutes, stirring constantly to create soft scrambled eggs. Remove from heat immediately.
Spread the warm scrambled eggs over each pastry rectangle and top with slices of truffled white pudding. Beat the egg yolk with a teaspoon of water. Brush one edge of each rectangle with this mixture, then fold the dough to form neat cones. Brush the entire surface of the cones with the egg yolk wash.
Arrange the cones on a baking tray and bake for about 5 minutes, until the pastry is puffed up and golden brown.
Serve the mimosa cones piping hot on individual plates for a sophisticated appetizer.
