A luxurious and elegant presentation, this truffle-infused royale offers velvety texture and deep umami, served beautifully in natural egg shells for a striking amuse-bouche or first course.
INGREDIENTS:
Serves 12
- 1 cup whole milk
- 1 cup heavy cream
- ½ lb Parmesan crust
- 4 egg yolks, well mixed
- 2 whole eggs
- Salt, to taste
- 3 Tbsp truffle juice
- 3 oz winter truffle, finely chopped, plus thin slices for garnish
- 12 egg shells, tops removed with an egg cutter, emptied and thoroughly cleaned
DIRECTIONS:
Black Truffle Royale
- Preheat the oven to 300°F. In a saucepan, bring the milk and cream to a gentle simmer. Add the Parmesan crust and let it infuse for 10 minutes off the heat. Remove and discard the crust before blending. Transfer the warm milk mixture to a blender. Add the mixed egg yolks, whole eggs, and truffle juice. Blend on medium speed for 20–30 seconds, taking care not to over-aerate the mixture. Season to taste with salt.
- Pass the custard base through a fine chinois to achieve a perfectly smooth texture. Stir in the finely chopped winter truffles. Place the cleaned shells upright in an egg carton or rack. Carefully fill each shell about ¾ full with the custard mixture.
- Set the carton inside a hotel pan. Pour hot water into the pan until it reaches halfway up the sides of the egg shells. Cover the pan tightly with foil. Reduce oven temperature to 280°F and bake for 35–45 minutes, or until the custard is just set — it should remain slightly wobbly in the center. A thin knife or needle inserted into the center should come out clean. Remove the eggs from the water bath and allow them to cool.
Plating
- Top each royale with a thin slice of winter truffle. Serve with Truffle Périgueux sauce (Truffle Périgourdine).
Recipe courtesy of Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
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