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My notebook/Truffle Brioche Pain Perdu
From my notebook · Elizabeth

Truffle Brioche Pain Perdu

Makes400 g
Portion20 g
Steps3

Holds: chilled under light weight, cut 1 cm cubes, seared at pickup

Allergens: gluten, dairy, egg

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Method

jointhecookingclub.com/notebook/elizabeth-truffle-brioche-pain-perdu

  1. 1

    Whisk cream, egg, truffle oil, salt. Soak the brioche 10 minutes.

  2. 2

    Press into a lined pan, steam at 100°C for 20 minutes.

  3. 3

    Chill under light weight. Cut 1 cm cubes. Sear golden at pickup.

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Notes

Recipe 05, "Truffle Brioche Pain Perdu · ~400 g cubes". These are the croutons on the menu line.

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