Cold cheeses & desserts

Ingredients :

For 4 people :

• 300g of Brie heart
• 75g of tartufata sauce
• 75g of Mascarpone

Preparation :

1. Cut the Brie horizontally in two or three layers.
2. Mix the mascarpone with the tartufata sauce in a bowl
3. Reassemble the cheese, wrap in cling film and leave to rest in the fridge.
4. Remove the truffled Brie from the fridge 1 hour before serving.

Variant :

Instead of the tartufata sauce, you can also use  carpaccio or some minced black summer truffle.

Difficulty :

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Preparation :

1. Crumble the cheese and pour over the truffled honey.
2. Add the toasted walnuts or pine nuts.
3. Finish with thinly sliced white truffle using a mandolin.

Ingredients :

• 120g of Castelmagno cheese (or hard goat's cheese) per person
• 50g of truffle honey
• 10g of white truffle
• 30g of pine nuts or crushed walnuts

Variant :

You can replace the fresh truffle by some  carpaccio, peelings or some minced truffles.

Difficulty :

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Ingredients :

• 250g of flour
• 250g of sugar
• 250g of semi-salted butter (at room temperature)
• 4 eggs
• 1 black truffle (around 40g)
• 1 pinch of salt
• 1 tbsp. of Cognac (optionnal)

Variant :

For a more pronounced truffle flavour, you can use truffled butter. If you do not have any fresh truffles, you can replace them with minced black summer truffle.

Preparation :

1. Preheat your oven to 180°C. Butter and flour a cake tin.​
2. Finely chop half the black truffle and set aside. Cut the other half into thin strips for decoration using a mandolin.
3. In a bowl, whisk the eggs with the sugar until the mixture whitens and becomes frothy.
4. Add the soft butter a little at a time, mixing to obtain a smooth paste.
5. Sift in the flour and a pinch of salt. Mix gently to avoid lumps. Then add the chopped truffle and, if desired, the cognac for a touch of elegance.
6. Pour the pastry into the prepared tin. Arrange the slices of truffle on top for a refined visual effect after baking.
7. Place in the oven for 40 to 45 minutes. Check doneness by sticking a knife into the centre of the cake: it should come out dry.
8. Remove the pound cake from the oven and leave to cool before removing from the mould.

Difficulty :

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Preparation :

1. Roll out the shortcrust pastry and cut out 6 circles. Place in tartlet moulds. Prick the base with a fork and bake at 180°C (gas mark 6) for 10 to 12 minutes, until golden brown. Leave to cool.
2. Heat the cream over a low heat until it simmers. Remove from the heat and add the chopped dark chocolate, mixing until smooth. Stir in the chopped butter and a pinch of fleur de sel.
3. Grate half the black truffle into the ganache and stir gently to distribute the flavours.
4. Pour the chocolate ganache into the cooled tart shells. Smooth the surface with a spatula.
5. Using a  mandolin, cut thin strips from the remaining black truffle. Arrange them delicately on each tartlet.
6. Place the tartlets in the fridge for at least 1 hour to allow the ganache to set. Take them out 10 minutes before serving to enjoy the full flavour of the truffle.

Ingredients :

For 6 tartlets :

• 250g of shortcrust pastry
• 200g of dark chocolate (70% cocoa minimum)
• 150mL of full cream
• 50g of butter
• 1 black truffle (winter, preferably)
• 1 pinch of fleur de sel

Variant :

For a more gourmet touch, you can add a touch of white truffle oil to the ganache

Difficulty :

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