Lang du chat (savoury)

Alexander Wood

Alexander Wood

13th January 2011

Lang du chat (savoury)

Top with cipoline onion and a little truffle oil

Ingredients

  • 100 SOFT BUTTER
  • 120 PLAIN FLOUR
  • 150 MULTIDEXTRIN
  • 25 GROUND ALMOND
  • 4 EGG WHITES
  • 1 tsp TRUFFLE OIL
  • 5GM TRUFFLE - FINE DICE
  • PINCH SALT

Method

CREAM THE BUTTER AND THE MULTIDEXTRIN, ADD THE EGGWHITE ONE AT A TIME MIX WELL.
ADD THE ALMOND AND FLOUR THEN THE TRUFFLE OIL AND TRUFFLE, SEASON TO TASTE.
transfer to a piping bag and rest in the fridge for 1/2 hour (OR LONGER)
PIPE SMALL ROUNDS, PRESS A QUARTER CIPOLENE ONION INTO EACH ONE, BAKE FOR 3 MINUTES AT 200C, LOWER THE TEMPERATRURE TO 180 FOR ABOUT 8-10 MINUTES UNTIL BROWNING AT THE EDGES.
SERVE AT ROOM TEMPERATURE

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