How to use canned truffles: instructions for use
It is customary to say that fresh truffles are better than preserved truffles. However, the long-life truffle is not inferior, it is simply different !
Whereas the aroma of fresh truffles is more powerful but also very volatile, the aroma of preserved truffles is more complex but also more stable, as they have undergone a first cooking. When properly cooked, canned truffles give just as good results as fresh truffles with the right techniques and recipes .
How to use canned truffles?
At Artisan de la Truffe, our canned truffles do not contain any artificial flavouring. They are offered in their natural state, and their flavour is therefore different from the idea of the very powerful taste of a truffle flavour.
Whether whole, in pieces, broken or in juice, here are a few tips on how to bring out the full flavour of canned truffles:
1 - First of all, it is recommended to put it in contact with food beforehand for several hours so that it becomes impregnated with its flavours (cream, butter, beaten eggs, rice in a jar). Fatty products lend themselves particularly well to this technique. Examples of this are
How to make truffle butter?
Ingredients:
- 125g soft butter
- 50g black truffle chips Artisan de la Truffe
- 1/2 shallot, chopped
- 1 pinch of fine salt
Preparation:
Mix the butter and the black truffle fragments. Add the chopped shallot and salt. Roll in cling film to form a cylinder, then set aside in the refrigerator for 24 hours to let the truffle infuse and the butter set. Cut into thin slices to put on your grilled meat/fish or on toast as an aperitif!
How to make your own truffle eggs?
For 1 person
Ingredients:
- 3 organic eggs
- 15g black truffle chips, pieces or purée Artisan de la truffe
- salt & pepper
Preparation:
Break your eggs into a bowl. Add the broken black truffle, whisk vigorously then strain and leave to infuse for 24 hours in the fridge. The next day, whisk again, season and cook as a scramble or omelette.
2 - It is also advisable to boil the canned truffle in a preparation to release its flavours, particularly in a stock, sauce or soup, in the manner of an infusion.
How to make a truffle cream sauce?
Ingredients:
- 50cl of liquid cream 35% MG
- 15g black truffle chips Artisan de la Truffe
- 1 shallot
- 4cl dry white wine
- 10g soft butter
Preparation:
Chop the shallot and sweat it in a pan with butter. Add the broken truffle. Cook over a very low heat for 3 minutes, then deglaze with white wine. Allow to reduce and add the liquid cream. Bring to the boil and then cook over low heat for 10 minutes. Blend with a blender. Use this sauce for your pasta, gnocchi or risottos!
How to make a truffle velouté?
Ingredients:
- 1kg of button mushrooms
- 1 shallot
- 6cl olive oil
- 80g canned black truffle Artisan de la Truffe
- 50cl double cream
- 50cl of vegetable stock
- salt & pepper
Preparation:
Wash the mushrooms and shallot and chop them. In a large saucepan, gently fry in olive oil and add the truffle. Pour in the cream and vegetable stock. Bring to the boil and cook for 20 minutes at a simmer. Blend the soup with a blender in 3 minutes.
3 - The juice is the quintessential flavour of the truffle! Recover the smallest remaining drop at the bottom of the jars, to add to your dishes.
4 - Finally, pay attention to the dosage! Even if truffles give a lot of flavour to dishes, it is essential to respect a dosage of at least 12g to 15g of canned truffles per portion / guest to fully benefit from its aromas.
The advantages of canned truffles
- It can be kept for about 3 years compared to a maximum of 10 days for a fresh truffle = guaranteed anticipation!
- It can be eaten all year round without seasonality = uninhibited tasting!
- It has stable aromas = effective and fast flavouring of even the simplest dishes!
Did you know that? It is the technique of appertisation which is used to preserve truffles over a long period of time. The truffles - once cleaned and placed in jars - are placed in autoclaves in order to proceed with their sterilization at high temperature, allowing them to be preserved for several years.
The canned truffle is therefore an excellent way of taming this prestigious food in the form of a " little luxury " that is affordable on a daily basis, and can be added to simple dishes as well as more refined ones.
You can find the entire range of canned truffles on Halle des Gourmets by Artisan de la Truffe.
Anne-Emmanuelle Thion