Brioche Porridge

Preparation info

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By Peter Gilmore

Published 2014

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  • 70 g ( oz) unsalted butter
  • 10 g ( oz) Australian black winter truffle (or périgord)
  • 1 eschallot, finely diced
  • ½ garlic clove, finely diced
  • 40 g ( oz) day-old brioche crumbs
  • 300 ml (10½ fl oz) chicken stock
  • 2 tablespoons crème fraîche


Soften 20 g (¾ oz) of the unsalted butter and put it in a bowl. Use a microplane to grate the truffle over the butter. Add a pinch of salt, mix well and refrigerate until needed.

Heat the remaining unsalted butter in a medium saucepan and sweat the eschallot and garlic until translucent. Add the brioche crumbs and mix well. Sweat for a further minute. Add the chicken stock, mix well and gently simmer until most of the liquid has been absorbed. Whisk in the crème fraîche and reserved truffle butter. Gently simmer for 5–10 minutes, as you would for a porridge. Season to taste.