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Black truffle airbaguette


Mix the yeast, milk, flour and salt. Knead mechanically for 5 minutes at medium speed. Then knead by hand for 1 minute. Transfer to a bowl, cover well and place in the refrigerator. Leave for 5 hours.

For the airbaguette

Roll out the dough using the roller to achieve maximum thickness. Cover with a damp cloth and leave to stand for about 1 minute. Then roll out again to 0.5 cm (1/4 in) thickness. Repeat the operation twice. Fold in half and roll out again to a thickness of 0.5 cm (1/4 in). Repeat the procedure twice. Cut into 10 x 1 cm (4 x 0.4 in) oval shapes. Place in a pasta roller and roll out to a thickness of 0.3 cm (1/8 in). Repeat the procedure twice. Bake in the oven at 240ºC / 464ºF for 3 minutes. Turn over and bake for another 2 minutes until well-risen and brown. Remove from the oven and, with a sharp, pointed knife, split in half, being careful not to break it. Set aside.

For the black truffle

Remove any dirt from the truffle using a brush and a little water. Dry well with paper towels and peel, removing any black parts. Using the electric slicer, slice the truffle into wafers 0.1 cm (0.04 in) thick, preparing about 8 wafers per person.

Spanish recipe: Black truffle airbaguette. Photo by: Toya Legido/©ICEX.


Season the truffle wafers with table salt. Lightly brush the top of the airbaguette with black truffle oil and pile the truffle wafers on top, overlapping each other and creating height. Dress the truffle with a little black truffle oil and heat very lightly under the salamander. Serve on a rack with sandwich paper..

Chef's Remark:

"One of our amuse-bouche, topped with truffle–a real treat! We enjoy surprising our customers with recipes like this." Preparation by: Paco Roncero

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