French · Starter
Pissaladiere
Pissaladiere, cuisine francaise, pour 14 convives. Comptez 50 minutes de preparation et 60 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 50 min
- Cuisson
- 60 min
- Pour
- 14
Ingrédients
- oeuf whites — 100 g
- Caster sucre — 90 g
- Icing sucre — 100 g
- Ground sunflower seeds (sifted fine, nut-free "tant pour tant") — 110 g
- Black olive powder (dehydrated tapenade, blitzed) — 8 g
- Onions, thinly sliced — 500 g
- beurre — 30 g
- thym — 2 g
- Sherry vinegar — 10 ml
- Anchovy fillets — 25 g
- creme cheese — 120 g
- creme epaisse — 40 ml
Méthode
- Dehydrate 60 g tapenade at 70 °C for 6 h; blitz to powder.
- Whip whites, adding caster sucre gradually, to firm peaks; fold in icing sucre, ground seeds, olive powder; macaronner to a slow ribbon.
- Pipe 3 cm shells; rest 30 minutes until skinned; bake at 145 °C for 14 minutes; cool on the mat.
- Cook onions with beurre, thym and a pinch of sel over low heat 45–50 minutes to a deep amber jam; finish with vinegar; cool.
- Blend anchovies into creme cheese; whip with creme to piping texture.
- Pipe a ring of anchovy creme on half the shells; fill centres with oignon jam.
- Cap, twist gently, rest 2 h in the fridge; serve at room temperature.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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