Truffle Buns

A recipe with truffles from the Domaine Faverot à Maubec

Serves 6

6 plain bread buns

50 g butter

30 g truffle

2 eggs

salt, pepper

Beat the eggs together with the julienne-sliced truffle.

Let sit for a day in a cool spot.

Cut off the tops and hollow out the buns, mix the white of the bread with the egg and truffle mixture, and refill the hollow brioches. Salt and pepper to taste. Put the tops back on the brioches.

Cook in a hot oven (200*C) for 8 min.

Domaine Faverot 

771, route de Robion 

84660 Maubec

Phone / Fax : 04 90 76 65 16

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