Black Truffles in Brioche with Sauce Serves 6

Brioche

1 envelope active dry yeast (1/4 oz.)
2 Tb. milk (at about 100 degrees)
1/2 tsp. sugar
1 1/2 c. all-purpose flour
1/2 c. cake flour
1/4 tsp. salt
3 eggs
1 1/4 sticks butter (5 oz.), softened

Truffle Forcemeat

6 oz. tenderloin of pork
1 large black melanosporum truffle (about 6 oz.)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tb. cognac
1 Tb. butter
1 Tb. chopped shallot
2 Tb. demi-glace (reduced brown stock)

Egg wash made with 1 egg with half the white removed, beaten

Truffle Sauce
1 Tb. butter
1 1/2 Tb. chopped carrots
1 1/2 Tb. chopped onion
1/4c. Madeira wine
3/4 c. demi-glace (reduced brown stock)
Salt and freshly ground black pepper to taste
1/4 c. chopped truffle peelings (from above)


To make the brioche: Place the envelope of yeast in a mixing bowl, add the 2 Tb. lukewarm milk and 1/2 tsp. sugar, and let proof for 5 to 6 minutes.

Add the 1 1/2 c. all-purpose flour and 1/2 c. cake flour, 1/4 tsp. salt, and 3 eggs, and, with the flat beater, beat for about 3/2 minutes at med' um speed. Then add the 1 1/4 sticks soft butter and stir on low speed (1 or 2) for about 30 to 40 seconds, just long enough to incorporate most of the butter. Set aside and let rise for 1 1/2 hours in a warm place 70 to 75 degrees. Break the mixture gently by hand, stirring again so the butter is well incorporated. At this point, the brioche can be placed in a plastic bag and refrigerated for a few hours or overnight.

To make the forcemeat: Grind the 6 oz. of pork or chop with a knife until fairly fine, and place in a bowl.

Clean the truffle by brushing under lukewarm water. Peel, reserving the peeling for the sauce, and cut the truffle into 4 pieces. Then, with a vegetable peeler, cut the pieces into thin slices directly into the pork. Add the 1/4 tsp. each salt and pepper and 1 Tb. cognac.

Heat the 1 Tb. butter and, when hot, add 1 Tb. chopped shallots. Saute for about 20 seconds and add to the truffle pork mixture, stirring to incorporate well.

Place the truffle peelings in a mini-chop and process until finely chopped, or chop by hand. Set aside.


Add 2 Tb. of demi-glace (reduced brown stock) to the pork-truffle filling.

Butter a cookie sheet and evenly space 6 mounds of brioche dough (about 3 to 4 oz. each) on it. Spread each into a circle about 4 to 5 in. in diameter, and place equal amounts of the pork-truffle mixture, mounding it up, in the center of each circle.

Bring the brioche dough back on top of the forcemeat and turn the whole package upside down; it will be sticky. Surround each brioche with a folded strip of buttered aluminum foil to support the sides, folding the aluminum foil at the ends to secure it. Brush the tops with the egg wash, and set aside to rise at room temperature for 30 to 40 minutes.

Bake in a preheated 375 -degree oven for about 30 minutes. Remove the foil strips.

To make the truffle sauce: In a saucepan, melt the 1 Tb. butter and add the 11/2 Tb. each chopped carrots and onion. Saute for 1 1/2 to 2 minutes until softened, and add the 1/4 c. wine. Cook to reduce until there is only about 1 Tb. of liquid remaining. Add the 3/4 c. demi-glace and salt and pepper to taste. Bring to a boll, add the chopped truffle peelings, and return to the boil. Remove from the heat immediately and set aside so the truffles steep in the stock. At serving time, arrange about 2 to 3 Tb. of the sauce on each serving plate and place a truffled brioche on top. Serve immediately. The brioche has been cut open to show the inside.