Asiri Punchihewa

Steamed Brioche with Black Truffle Cream

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

Truffle cream:
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.

Truffle cream:
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.

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