Mini Brioche with Truffled Ham, Melting Comté and Truffle Cream
Discover an exceptional appetizer that will amaze your guests. These mini brioches with truffled ham, melting Comté and truffle cream combine the softness of brioche, the delicacy of ham and the aromatic power of truffle. In cold or hot version, they offer a sophisticated gourmet experience, perfect for special occasions. Their very simple preparation contrasts with their spectacular effect, making them the star of any refined appetizer. A recipe that proves luxury can be accessible, for a moment of pure delight.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the truffled Comté cream: in a bowl, mix the fresh cream, truffle oil, white pepper, then the grated Comté. Whisk until smooth. Cover and chill for 30 min.
- 2
Prepare the brioches and ham: cut the brioches in half horizontally. Cut the ham slices if needed.
- 3
Assemble the brioches: on each bottom half, place a few salad leaves, spread the Comté cream, add a folded slice of ham. Close with the top of the brioche.
- 4
Place a few truffle pieces delicately on each brioche. Serve immediately in the cold version.
- 5
Hot option: assemble without the truffle, bake 4-5 min at 160°C. Add the truffle after taking out of the oven.
- Use aged Comté for a fruity, nutty flavor.
- Choose a high-quality truffle oil with truffle pieces.
- Dry the salad leaves well to prevent the brioche from getting soggy.
- Add the truffle pieces at the last moment to preserve their aroma.
- Parmesan & Speck: replace Comté with Parmesan and ham with speck.
- Fig & Blue Cheese: spread fig jam, add crumbled blue cheese then the ham.
- Vegetarian: omit the ham, add raw Paris mushrooms marinated in truffle oil.
- Foie Gras: replace the cream with a slice of semi-cooked foie gras and the ham with Port jelly.
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