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French Toast, Truffled

List of ingredients

Serves 8

10 eggs (8 for service, 2 for the preparation)
40 cl cream
1 home-made brioche
40 g butter
Truffle oil
Bourgogne truffles, whole or shavings
Salt and pepper
 

Difficulty : 3 sur 4

Cost 3 sur 4

Sommelier’s tip

 Chablis Grand Cru

With the creaminess of the egg, the butter to caramelize the brioche, and the rich-ness of the cream, it would be difficult to come up with a more indulgent dish. The solution, or rather one solution, would be to cut through this richness with the leg-endary vigor and tension of a Chablis wine. Try a Chablis Grand Cru that would per-fectly suit the perfection of the truffle and bring fine aromatic complexity. If possible, pick a bottle that is 7-10 years-old to bring more jammy notes and even a touch of undergrowth. 

METHOD

French Toast, Truffled and Chablis Grand Cru

It is best to use fresh truffles, and a few days before you want to serve this dish, place them in a sealed container with the eggs to impregnate them with the truffle’s heady scents. You can also do the same with the butter you’ll use to fry the toast.

Start by breaking two eggs into the crème fraîche and adding a few drops of truffle oil. Season and whisk until smooth. Cut eight 3cm slices of brioche and dip in the egg mixture, placing them on a rack to drain.
Heat some water in a saucepan to exactly 75°C. Place the eight remaining eggs in the water and cook for 14 minutes.
Meanwhile, lightly fry the brioche in a little butter (truffled if possible) until lightly caramelized. Use a cutter to remove a circle in the middle of each slice.

Once the eggs are cooked, break them as if you were going to separate them to facil-itate peeling. Sit them on the slices of fried brioche.
Add a few drops of truffle oil and a few shavings of fresh truffle if possible.

 Chef’s tip

You can also try a smaller version using quail’s eggs, which makes for a fabulous canapé. Or, for more intensely flavored eggs, cook them in truffle oil heated to 75°C in a bain marie, dropping the yolks straight into the oil.
With the addition of a little salad, you can also transform this indulgent aperitif into a wonderful first course.

The author of this recipe

Recipe created by Arnaud Valour, from the Œnobistro S.Chablis in Chablis, which specializes in the wines of Chablis and Bourgogne. www.schablis.com

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