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Blinis with Burgundy Truffle Essence
4
Servings
15
Preparation (min.)
5
Cooking (min.)
Ingredients
- 150 g of flour
- 10 g of baker's yeast
- A pinch of salt
- Butter for cooking
- 2 eggs
- 200 ml of room temperature milk
- 30 g of Burgundy truffle essence by Plantin
- Or 30 g of black truffle essence by Plantin
- Isigny crème fraîche
- A few edible flowers for decoration
Blinis with Burgundy Truffle Quintessence
An elegant and easy-to-make appetizer.
These homemade blinis, light and fluffy, are topped with a touch of Isigny crème fraîche and enhanced by a quenelle of Burgundy Truffle Quintessence. A few edible flowers add a delicate and colorful finishing touch.
An ideal recipe for a refined aperitif that directly showcases Plantin's Truffle Quintessence.
These homemade blinis, light and fluffy, are topped with a touch of Isigny crème fraîche and enhanced by a quenelle of Burgundy Truffle Quintessence. A few edible flowers add a delicate and colorful finishing touch.
An ideal recipe for a refined aperitif that directly showcases Plantin's Truffle Quintessence.
Cook this recipe with Plantin products
Preparation
Prepare the yeast
Mix the baker's yeast with room temperature milk. Let the mixture rest for about 5 minutes.
Prepare the blini batter
Pour the flour into a mixing bowl and create a well in the center. Add the salt, the dissolved yeast, and the egg yolks. Mix while gradually pouring in the milk until you achieve a smooth batter.
Whip the egg whites
Whip the egg whites until stiff peaks form, then gently fold them into the batter to maintain a light and airy texture.
Cook the blinis
Heat a small, lightly buttered skillet, ideally about 12 cm in diameter. Pour a small amount of batter and cook each blini until lightly golden.
Let cool
Place the blinis on a plate and let them cool before garnishing.
Add the crème fraîche
Spread a small amount of Isigny crème fraîche on each cooled blini.
Add the truffle essence
Scoop a bit of Burgundy truffle essence or black truffle essence using two spoons and shape into small quenelles. Place one quenelle on each blini.
Decorate
Finish the presentation with a few edible flowers before serving.
Plantin Chef’s tip(s)
Let the blinis cool completely before adding the crème fraîche and truffle essence. This will preserve their texture and prevent the topping from melting.
