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Preparation for winter truffle brouillade (15%)
Ready to use, this preparation is perfect for making a delicious truffle brouillade in no time at all: an invaluable recipe!
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The truffle is a rare and mysterious mushroom. Born of a symbiosis between the soil and the tree, it is coveted like a treasure, sought after for its powerful fragrances and sublimated in gastronomy for centuries.
Subtly scented, winter truffle notes are the perfect complement to your egg-based recipe. This ready-to-use preparation will delight your taste buds. Simply add the eggs and a touch of crème fraiche and you're done!
- Break 5 eggs into a bowl and add the truffle mixture. Beat the mixture.
- Heat a little butter in a saucepan and pour in the mixture. Cook over low heat, stirring with a wooden spoon to obtain a creamy mixture.
- Serve hot and enjoy without moderation.
UHT cream (including milk) 55%, water, winter truffles (Tuber brumale and Tuber melanosporum) 15%, rice starch, salt, black pepper.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||903 / 216|
|Total fat (g)||19,4|
|Saturated fat (g)||14,1|