8 oz pound puff pastry, thawed
egg wash made by beating 1 egg and teaspoon of water
6 oz creme fraiche
18 oz black caviar
1 1/2 oz minced chives
Place puff pastry on a baking sheet, brush with egg wash and cut small holes for during cooking. Bake in 400 degree oven for 12-15 minutes or until pastry is puffed out and golden in color.
Let pastry cool and cut into 1 3/4” squares. Top with creme fraiche on the pastry, as well as the caviar and chives.