Truffle/Brown Butter crust

Ben Spalding

Ben Spalding

10th January 2011

Truffle/Brown Butter crust

Truffle Brown Butter crust


  • 600g cold soft dark brown butter
  • 300g panko breadcrumbs
  • 20g fine salt
  • 20g white pepper
  • 10g picked thyme leaves
  • 20g picked parsley leaves
  • 100g truffle oil


In robot coupe mix salt, parsley, thyme and breadcrumbs for 1 minute then add the butter in 4 parts, when incorporated, slowly add oil like making a emulsion
Turn out mix, divide into 4 and onto oil sprayed parchment paper lined trays, place another oil sprayed paper on top and roll out to required thickness with a rolling pin
Freeze in freezer for 12 hours until set. Then remove and portion, keeps for 1 month.

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