- 100 SOFT BUTTER
- 120 PLAIN FLOUR
- 150 MULTIDEXTRIN
- 25 GROUND ALMOND
- 4 EGG WHITES
- 1 tsp TRUFFLE OIL
- 5GM TRUFFLE - FINE DICE
- PINCH SALT
Lang du chat (savoury)
Alexander Wood
13th January 2011
Lang du chat (savoury)
Top with cipoline onion and a little truffle oil
Ingredients
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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