½ garlic clove, finely chopped
2 shallots, finely chopped
1 sprig fresh thyme
6–10 truffle slices, to garnish (optional)
handful wild mushrooms, cut into 2cm/¾oz in pieces
200g/7oz plain flour
½ tsp baking powder
1 bay leaf
sea salt and freshly ground black pepper
1 tbsp olive oil
olive oil, for greasing
4g fresh yeast
butter, for greasing
150ml/5fl oz double cream
2 duck eggs
20²µ/¾´Ç³ú ³Ò°ù³Ü²âè°ù±ð, finely grated
40g/1½oz plain yoghurt
100ml/3½fl oz dry white wine