Pétrossian - preparation for blinis

€6.00

Because every detail counts when it comes to sublimating caviar or smoked fish, Petrossian offers a simple, fast and refined blinis preparation. Made with quality ingredients, this recipe allows you to make real homemade blinis with a soft texture and delicate flavor.

Perfect with your tastings of exceptional products, this preparation guarantees a smooth, airy and melting result in just a few minutes. Simply add a few fresh ingredients (depending on the recipe) to make a perfectly balanced, ready-to-cook dough. A must-have in the art of the French table, to receive with elegance and authenticity.

Les conseils de la maison

Net weight: 250g

Storage: 6 months at room temperature away from moisture

Composition: wheat flour (wheat flour, enzymes, antihydant: ascorbic acid), buckwheat flour, baking yeast (yeast, emulsifier: sorbitan monostearate), Guérande salt.

Allergens: gluten.

THE RECIPE FOR PETROSSIAN BLINIS:

For 250 g of preparation, 40 small blinis or 20 large blinis:

- 1 pack of Petrossian blinis preparation - 2 eggs - 50 g butter - 25 cl whole milk

1. Melt the butter in the milk and let it cool.

2. In a bowl, pour the blinis mixture.

3. Make a well, pour in the melted butter and milk mixture, then mix.

4. Add the eggs and mix to obtain a homogeneous dough without lumps. Tip: For even more aerial and "fluffy" blinis, separate the whites from the yolks and turn the whites into snow. Incorporate them last by mixing them gently in the maryse.

5. Film the mixture and let it stand for 1 hour at room temperature.

6. In a hot pan, melt a knob of butter and then pour the tablespoon of dough to form your blinis. Turn them over when you see bubbles appear and let the other side cook.

7. Enjoy your warm blinis!