August 16, 2017

Le Tres Bon French Restaurant Truffle Snow Eggs Recipe

Truffle snow eggs, created by Master Chef Christophe Gregoire of restaurant Le Tres Bon, are the perfect dessert for a dinner party or when you just want to indulge in a little something to spoil yourself or your family.


Truffle Snow Eggs by Le Tres Bon

Ingredients (serves 6)


6 egg whites

1 pinch of salt

150grams sugar


500 mls mil

6 egg yolks

12 grams sugar

1 fresh vanilla pod

25 grams truffle


80 grams sugar


1 drop of lemon juice

Make the meringue

Place egg whites and pinch of salt in a stainless steel bowl. Beat until the whites support themselves. Pour the sugar and whip the meringue. For the meringue into egg shapes using two spoons. Poach them in simmering water for one minute, turn the meringues and cook the other side for another minute. Drain and keep the poached meringues on absorbent paper in the fridge.

Make the egg custard

Bring to the boil the milk, adding a vanilla pod. Cream together the egg yolks and the sugar with a whisk and gradually pour the boiled milk, then mixing. Cook the egg custard in the saucepan over low heat and stir until the custard coats the back of a spoon. Pass the custard through a fine conical strainer and cool as quickly as possible. Add the grated truffle.

Make a blonde caramel and set the snow eggs and truffles on the plate.


You may like to store your eggs in a French vintage egg basket by Little French Heart.

French Vintage Kitchen

One Comment on “Le Tres Bon French Restaurant Truffle Snow Eggs Recipe

[…] During truffle season, Le Tres Bon serves decadent truffle dishes including Cassoulet with truffles and my favourite dessert Creme Brulee with truffles – again I almost died and went to heaven when i saw this dish. The classes run regularly and can be found at Le Tres Bon to book. However, if you can’t make it, Christophe has kindly shared with Little French Hearts his recipe for Truffled Snow Eggs. […]


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