Recipe Sweet pepper verrines and puff pastry with poppy seeds

To prepare this dish

Ingredient list

Verrines preparation

2 red peppers
30 cl Whipping Cream
1 pinch sugar
1 pinch Espelette pepper
salt
pepper

Puff pastry with poppy seeds preparation

1 puff pastry dough
1 egg yolk whisked
1 tbsp poppy-seed

Elle & Vire products used

Whipping Cream

Necessary ustensils

Robot

Silicone brush

Verrines

Oven plate

The recipe,
step by step

1. 1

   Verrines preparation

   ·         Wash the peppers.

   ·         Place them on a baking tray.

   ·         Cook them in the oven at 220°C (gas mark 7) for 20-30 minutes, turning occasionally.

   ·         Remove peppers from oven and put them in a plastic bag for 10 minutes to make it easier to remove the skins.

   ·         Blend the peeled peppers in the food processor, adding the  cream and the sugar. Season with salt and pepper, and add Espelette chill pepper to taste.

   ·         Blend again until you get a nice smooth cream.

   ·         Transfer to the glass jars using a piping bag.

   ·         Leave to stand in the refrigerator for 2 hours.

2. 2

   Puff pastry with poppy seeds preparation

   • Pre-heat your oven to 220°.
   • Roll out the puff pastry and place on a sheet of baking paper on a baking tray.
   • Cut the pastry into long thin strips (10 cm by 1 cm).
   • Space them out and brush with the beaten egg, using the silicon brush.
   • Sprinkle the strips of pastry with poppy seeds.
   • Bake for 20 minutes, keeping an eye on progress.
   • Present and enjoy with the verrines.