6 fresh organic eggs
500ml 18% fat cooking cream Candia professional
3 potatoes
Truffle oil
200g Ossau Iraty
For the shortbread soliders:
200 g Douceur de France salted butter
1/2 teaspoon poppy seeds
60g Ossau iraty grated
275 g all-purpose flour
Preheat oven to 375℉ (190℃)
Mix all the ingredients until it forms a dough, be careful not to overwork the dough. Wrap the dough in plastic film, and let it rest for 30 minutes in the refrigerator.
On a lightly floured surface, roll the dough into a 6 x 12-inch (15 x 30 cm) rectangle. Transfer the cookies to a baking sheet lined with parchment paper, set aside. Sprinkle with a good amount of poppy seeds. Put the dough into the refrigerator to chill for about 10 minutes. Cut the dough in half so you now have 2 squares 6x6-inches (15x15 cm) each. Cut each square in 14-15 long thin logs.
Bake for 7-10 minutes, until light golden brown. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.
Cook your eggs in boiling water for 45 minutes at a temperature of 64°C, control your temperature using a probe.
Boil your diced potatoes in salted water until soft, mash them and add in the cream and truffle oil.
Mix in the Ossau iraty and whisk until mixture is smooth and lump free.
Place your cream into ramekins with your perfectly cooked egg, and top with truffle dust, salt pepper, and finally, the shortbread soldiers for dipping.
120 days of ripening at the foot of the Pyrenees gives this cheese deliciously fruity aromas.
Ideal for thickening and cooking, our 18% fat Cream makes particularly great sauces for pasta and vegetable dishes, as well as soups and veloutés.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
