Pancetta- brioche with egge and truffle

Joachim Wissler

Pancetta- brioche with egge and truffle

Ir View recipe video

INGREDIENTS:


-Brioche batter:

 

450 gr white, skinned onion

 

50 gr butter

 

4 whole eggs

 

42 gr yeast

 

50 ml milk

 

10 gm salt

 

35 gr sugar

 

125 gr melted, liquid pancetta lard

 

450 gr flour

 

-Recipe:

 

2 slices brioche 3 cm thick

 

4 fine slices of Joselito pancetta

 

50 gr almond cream

 

2 quail egg yolks heated in clarified butter

 

1 small truffle bud, preferably white alba truffle

 

50 ml parsley juice

 

Seasonal wild blossoms or wild herbs

PREPARATION: 


-BRIOCHE:

 

Cut the onions into strips and roast them in the oven at 150º C with butter until they are golden.

 

Mix the remaining ingredients except for the flour in the Thermomix, and then add the roasted onions and mix finely again.

 

Place the mass in a kitchen kneader and mix in the flour.

 

Fill baking tins one-third of the way with the smooth, even batter and let the batter stand until it has filled out the tin.

 

Bake the brioche at 160º for roughly 30 minutes.

 

-RECIPE:

 

Toast the brioche slices on both sides until they are golden. Arrange the almond cream on top. Place the warm quail egg yolk on top of the almond cream. Place the thinly sliced pancetta lard on the warm slices of brioche and arrange the finely sliced truffle on top. Pour the parsley juice onto the brioche. Finish off with seasonal wild herbs or blossoms.

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