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  • Serves
    4
  • Time
    1 day for the dough to stand
    Cooking timeFrom 5 to 10 minutes
  • Main product
    Spanish truffle
  • Ideas for
    A Brunch
    A Dinner
    A Lunch

Recipe

Black truffle airbaguette

(Airbaguette de trufa negra)

Author: Roncero, Paco    Difficulty: Difficult  

 

  • Spanish recipe: Black truffle airbaguette. Photo by: Toya Legido /©ICEX.

    Spanish recipe: Black truffle airbaguette. Photo by: Toya Legido /©ICEX.

Wine Match
María José Huertas

Gramona Celler Batlle 1997, by Gramona, a cava that offers the structure and complexity needed to complement the airbaguette.

Chef's Remark

One of our amuse-bouche, topped with truffle–a real treat! We enjoy surprising our customers with recipes like this.

Ingredients
Metric System Units

100 gr black truffle
10 ml black truffle oil
10 gr table salt
For the bread dough:
10 gr pressed yeast
190 ml whole milk
320 gr unprocessed wheat flour
4 gr table salt

Imperial UK Units

3.5 oz black truffle
10 ml black truffle oil
10 gr table salt
For the bread dough:
10 gr pressed yeast
6.75 fl. oz whole milk
11.25 oz unprocessed wheat flour
4 gr table salt

US Units

0.375 cup black truffle
10 ml black truffle oil
10 gr table salt
For the bread dough:
10 gr pressed yeast
0.75 cup whole milk
1.375 cup unprocessed wheat flour
4 gr table salt

     
     
     
Preparation

Mix the yeast, milk, flour and salt. Knead mechanically for 5 minutes at medium speed. Then knead by hand for 1 minute. Transfer to a bowl, cover well and place in the refrigerator. Leave for 5 hours.

For the airbaguette

Roll out the dough using the roller to achieve maximum thickness. Cover with a damp cloth and leave to stand for about 1 minute. Then roll out again to 0.5 cm (1/4 in) thickness. Repeat the operation twice. Fold in half and roll out again to a thickness of 0.5 cm (1/4 in). Repeat the procedure twice. Cut into 10 x 1 cm (4 x 0.4 in) oval shapes. Place in a pasta roller and roll out to a thickness of 0.3 cm (1/8 in). Repeat the procedure twice. Bake in the oven at 240ºC / 464ºF for 3 minutes. Turn over and bake for another 2 minutes until well-risen and brown. Remove from the oven and, with a sharp, pointed knife, split in half, being careful not to break it. Set aside.

For the black truffle

Remove any dirt from the truffle using a brush and a little water. Dry well with paper towels and peel, removing any black parts. Using the electric slicer, slice the truffle into wafers 0.1 cm (0.04 in) thick, preparing about 8 wafers per person.

Presentation

Season the truffle wafers with table salt. Lightly brush the top of the airbaguette with black truffle oil and pile the truffle wafers on top, overlapping each other and creating height. Dress the truffle with a little black truffle oil and heat very lightly under the salamander. Serve on a rack with sandwich paper.

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