Ingredients

brioche filling
Veg oil 20ml
3xonions (sweated till golden brown)
Cep powder 40g
Fuielle de brick
Need cylinder tubes about 2cm width 15cm length
Truffle Mayo
400ml truffle juice
200gfresh truffle
1 litre rapeseed oil
1 litre veg oil
400g egg yolk
Salt
Savoury soil
1kg blitzed toasted walnuts
600g chestnut flour
340g chocolate malt
140g blitzed dried mushrooms
28g salt
50g fresh truffle
400g melted butter
100g peanut oil
Cep brioche
500g plain flour
15g salt
15g sugar
85g milk
250g eggs
30g yeast
Cep powder for dusting
Cep mousse
Mushroom purée
250g button mushrooms
250g ceps
4 cloves garlic
Thyme
Ceps for garnish
20 ceps
9x sprigs Thyme
3x Garlic
100g Butter
Veg oil
Custard
300ml milk
200ml double cream
150g egg yolks
4 leaves gelatine
400g mushroom purée

Method

For the Truffle Mayo
1. Put truffle juice, egg yolk, fresh truffle, salt and blend on high speed
2. Add veg and rapeseed oil till emulsified and check for seasoning
3. Chill on ice in a squeezy bottle
For the Savoury soil
1.mix everything in a kitchen aid and bake at 160c for 20 mins
For the 'Cep Brioche
1. Put all the ingredients into bowl with dough hook on medium speed and once everything is incorporated and smooth chill for 2hrs
2. Roll out brioche to a large rectangle and dust with cep powder and roll into a roulade and chill
3. Cut across the roulade into 45g and brush with milk n egg yolk and allow to prove for 20 mins and cook at 210c for 8 mins and cool on the rack
For the mousse and custard
1. Put your egg yolks in the kitchen aid and whisk till white and fluffy
2. Bring milk and cream to the boil
3. Add over yolks and cook out to 84c, add gelatine, pass and chill
4. Add mushroom purée and charge with 3 gas cartridges.

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