All you need are a few simple ingredients to make the perfect blini pastry. Garnish them as you wish, and you've got a delicious finger food ideal for your buffets or festive aperitifs. Tip: blinis freeze well once cooked.
14 g baking powder or 1cc dry yeast (see note below)
2 eggs (separated in yellow and white)
1pinch of salt
For the garnish :
200g fresh cream
½cc wasabi paste ((or more according to your taste))
300g of cooked prawns (peeled and deveined)
50g pickled ginger (thinly sliced)
2cs chervil leaves (fees)
Instructions
1
TRADITIONAL METHOD
Preparation (traditional method) :
1. Mix the flour, baking powder and salt in a bowl. Add the egg yolks, warm milk and cream. Mix until smooth.
2. Cover and leave to stand for 1 hour at room temperature.
If you are using dry yeast instead of baking powder, warm the milk, dissolve the yeast in it and leave to stand for 3 minutes before continuing. This gives the blinis a stronger flavour.
3. Whisk the egg whites until stiff and fold gently into the pastry.
Cooking the blinis
- Heat a non-stick frying pan with a little butter over medium-high heat.
- Place small heaps of pastry (approx. 3 to 4 tablespoons) well apart.
- Cook until bubbles appear. Turn over and cook for a few more minutes.
- Cool on a wire rack.
Tip: Use a piping bag without a tip to form regular blinis.
Trim
- Mix the crème fraîche with the wasabi paste and a pinch of salt until smooth.
- Adjust the amount of wasabi to taste. Set aside in a cool place.
Installation & service
- Place a spoonful of wasabi cream on each blini.
- Add 1 or 2 prawns and a few strips of pickled ginger.
- Garnish with a small chervil leaf.
THERMOMIX® METHOD
Preparation (Thermomix method) :
1. Place the milk, cream and yeast in the bowl. Heat for 3 mins / 37°C / speed 2.5.
2. Add the flour, salt and egg yolks. Knead for 2 min 30 / kneading mode.
3. Transfer to a bowl, cover with a tea towel and leave to rise for 1 hour at room temperature.
4. Clean the bowl and insert the whisk attachment. Add the egg whites and salt. Whisk for 2 mins on speed 3.5.
5. Gently fold the stiffly beaten egg whites into the yeast dough.
Cooking the blinis
- Heat a non-stick frying pan with a little butter over medium-high heat.
- Place small heaps of pastry (approx. 3 to 4 tablespoons) well apart.
- Cook until bubbles appear. Turn over and cook for a few more minutes.
- Cool on a wire rack.
Tip: Use a piping bag without a tip to form regular blinis.
Trim
- Mix the crème fraîche with the wasabi paste and a pinch of salt until smooth.
- Adjust the amount of wasabi to taste. Set aside in a cool place.
Installation & service
- Place a spoonful of wasabi cream on each blini.
- Add 1 or 2 prawns and a few strips of pickled ginger.
- Garnish with a small chervil leaf...
