Brioche mit Périgord Trüffel

Brioche with Périgord truffle

Sophisticated, stylish brioches for any occasion! Thanks to this recipe devised by Christian Kuchler, even amateur cooks can master these cheesy brioche treats! A reinterpretation of a French breakfast classic made from yeast dough. Here we save the best for last: Grate Périgord truffle and our feisty «Der edle Maxx 365» cheese over the brioche and enjoy every mouthful of superb flavor!

  • Breakfast and brunch
  • Aperitif and appetizers


serves 4 Personen
20 g yeast
7 g sugar
7 g salt
85 g butter
116 ml milk
1 piece(s) egg
30 g egg yolk
360 g white flour
Mascarpone truffle cream
2 tbsp Mascarpone
1 tsp. truffle oil
100 g butter
50 g Périgord truffle / summer truffle
salt, pepper, nutmeg, sugar


  1. Brioche

    Gently heat all the ingredients for the brioche with the milk.

    Combine the other ingredients with the heated ingredients and knead for 15 minutes.

    Pour the finished dough into a cake mold (approx. 30cm long), brush with egg yolk and leave to work.

    Bake for 14 minutes at 170°C on the middle shelf of the oven.

    Set to one side and allow to cool.

  2. Mascarpone truffle cream

    Combine mascarpone with truffle oil in a bowl and stir until smooth, then season to taste with salt, pepper, and nutmeg.

    Next, chill the mixture until it is spreadable.

    Heat the butter in a pan until it becomes frothy.

    Cut the brioche into rectangular blocks and fry in the butter until golden brown.

    Pat the brioche dry with kitchen paper.

    Then spread it with the mascarpone truffle cream.

    To finish, use a Microplane fine grater to grate over flakes of Périgord truffle and “Der edle Maxx 365” cheese.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

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Cheese types used

Hintergrundbild - Der edle Maxx
Käselaib «Der edle Maxx 365»
«Der edle Maxx 365»

Good things take time, as «Der edle Maxx 365» demonstrates. While «Der scharfe Maxx» takes five months to fully mature, the eldest member of the Maxx family will spend over six months longer in the maturation cellar. In total, therefore, «Der edle Maxx 365» spends around 1 year in the care of the diligent master cheesemakers at Studer cheesemakers. This gives it enough time to develop its highly distinctive and unique character. Somewhat stronger and more spirited than its brothers, «Der edle Maxx 365» is an unapologetically full-bodied and special cheese. Its fine cheese crystals and ultra-creamy, meltingly delicious flavor captivate the taste buds as only a mature and seasoned cheese can.

Brioche mit Trüffel, Käserezept von Christian Kuchler
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