Soupe aux Truffes Noires VGE

Name: Soupe aux Truffes Noires VGE
Yield: Serves 1
Ingredients: 1 egg yolk; 30 g cooked chuck beef cut into 5 mm cubes; Sea salt and freshly ground black pepper; 10 g carrot, onion, celery and mushroom, very finely chopped; 20 g black truffles; 1 disc of puff pastry - 60 g; 250 ml beef stock; 10 g foie gras; 1 tbsp truffle jus; 1 tbsp Noilly Prat; 1 tbsp butter