Mix together the flour, yeast, and sugar in a mixing bowl till well combined, and yeast is dispersed.
Add the milk, and combine well, ensuring there are no lumps, scrape the sides of the bowl from time to time to ensure, an even mix.
Add the eggs slowly together with the salt, and mix to a smooth dough, it should be rather wet.
Finally add the butter, a bit at a time till fully incorporated.
It is important that all ingredients be the same temperature, to ensure even mixing, ensure you continually scrape down the sides of the bowl, throughout the mixing process.
Place in a bowl, cover, and allow to prove in the refrigerator overnight.
Ready to use.
It is imperative that all equipment is kept cold, I suggest cooling equipment in the refrigerator prior to use.
Pass the proteins through a fine mincer into a cold bowl.
It would be best to mix the remainder of ingredients in with an elliptical mixer, using the paddle on low to medium setting.
Add the proteins, the fat, zests, and spices, and allow to mix through thoroughly.
Add the herbs and the truffle.
Season to taste, and refrigerate for an hour prior to use.