Blinis with fig jam and creme patissiere

Use figs to make a delicious jam. Enjoy this jam at different times, with a variety of dishes. This delightful dish combines the fig jam with blinis and creme patissiere!

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Preparation method

Dessert, Appetisers and snacks, Cakes
10 pieces
60 min. preparation 2 hours of waiting time
345 kcal Nutrition Value
Vegetarian

Ingredients

Blinis with fig jam and creme patissiere

12 figs
250 g jam sugar
1 lime
1 orange

Creme patissiere

2 sheets of gelatine
400 ml full milk
100 g sugar
1 vanilla pod
3 egg yolks
2 tbsp flour

Blinis

1 egg
100 g buckwheat flour
1 tsp baking powder
150 ml full milk
3-4 tbsp vegetable oil
salt

Kitchen tools

Zester
clean jar (500 ml)
Mixer
Piping bag with serrated nozzle

Preparation method

Reserve 2 figs as a garnish. Peel the rest of the figs and slice into cubes. Add the figs to a saucepan with the jam sugar and 150 ml of water. Bring to the boil stirring all the time. Squeeze the lime and add the juice.
Bring to the boil again and simmer until the jam thickens. If the jam is too thick, add some extra water. Scrub the orange. Use the zester to make long strips of peel. Add the peel to the jam for the last 2 minutes of the cooking time. Remove the jam from the heat. Transfer to a boiled, spotlessly clean jar. Turn the jar upside down and allow the jam to cool. Once the jam has reached room temperature, transfer the jar to the fridge to cool completely.
To make the creme patissiere, soak the sheets of gelatine in cold water for 5 minutes. Bring the milk with half the sugar to the boil in a large pan. Halve the vanilla pod lengthwise and scrape out the marrow with the tip of the knife. Add the pods and the seeds to the milk.
Whisk the egg yolks with the rest of the sugar in a mixing bowl. Add the flour and stir. Add the warm milk in a thin stream, stirring all the time. Transfer back to the saucepan. Gently bring to the boil. Keep stirring until the mixture forms a thick custard cream.
Remove from the heat . Add the squeezed gelatine and stir until it has dissolved. Spoon the cream onto a shallow plate. Cover with plastic film that touches the surface of the cream to prevent a skin forming. Leave to cool in the fridge.
Make the batter for the blinis. Separate the egg. Beat the egg white in a clean bowl with a mixer until stiff. Beat the egg yolk with the flour, baking powder, milk and a pinch of salt to create a smooth batter. Fold the egg white through this mixture as lightly as possible.
Heat some oil in a non-stick frying pan. Spoon 1 tablespoon of batter into the pan and repeat until there are 3-5 separate blinis in the pan. Bake the blinis on a medium heat for approx. 2 minutes. Flip the blinis once the top starts to solidify. Repeat the steps above until all the batter is used up. Bake approx. 24 blinis in this way. Leave the blinis to cool completely.
Thinly slice the reserved figs. Remove the vanilla pod from the cream. Spoon the cream into the piping bag. Spoon a little fig jam onto each blini. Pipe a rosette of cream on top. Garnish with a fig slice.

Tip: For lighter blinis, use 50 grams of flour and 50 grams of buckwheat flour. Or, if you don't like buckwheat flour, just use flour.
Tip: The fig jam not only tastes great on bread, it is also wonderful served with cheese. Store the jam in the fridge.