- Mix can be made ahead of time, bake on the day
- Recipe
- 100 Soft Butter
- 120 Plain Flour
- 150 Multidextrin
- 25 Ground Almonds
- 4 Egg Whites
- 1 tsp Truffle Oil
- 5GM Truffle - Finely Diced
- Pinch of Salt
Savoury langue du chat
Ingredients
Method
Method
Cream the butter and the multidextrin, add the eggwhite pne at a time, mix well.
Add the almonds and flour, thent he 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 temperature to 180C for about 8-10 minutes until browning at the edges.
Serve at room temperature.
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