Step 1: Butter
Take the butter out of the refrigerator 30 minutes before beginning, so that it softens somewhat but does not become too soft.
Step 2: Truffles
Brush and wash the truffles carefully above a tamis, then crush them in a bowl with a fork.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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