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.
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.