Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong
250 g flour
25 g milk
150 g butter
6 g sea salt
30 g sugar
25 g yeast
3 pcs egg
10 g cook egg yolk
10 g black truffle
5 g whipping cream
3 g shallot
5 g chicken stock
Mix all ingredients to set the dough. Prove in room temperature for 15 minutes.
Separate in to desired size, shape and steam until well cooked through.
Sauté shallot, add in truffle followed by chicken stock.
Simmer until truffle turns soft.
Blend to a smooth mixture. Add cooked egg yolk.
Fold in whipping cream before use.
Using a knife, make an incision on brioche, inject truffle cream into brioche.
Using a mold, make circular truffle slice and stick them on side of brioche.