Nutrition Facts
8 servings
8
Recipe for Cheese Cream and Confit
Here is a recipe for cream and cheese confit to accompany pancakes. This recipe is presented by Cniel. Recipe and styling: Annelyse Chardon. Photo credit: Julie Mechali / Cniel.
For the cream with hazelnuts and honey.
1 Camembert
20 Heavy cream
50 Chopped toasted hazelnuts
Fresh thyme
4 Honey
4 Buckwheat pancakes
Pepper
For the carrot confit and aged cheese
250 Grated carrots
50 Butter
60 Brown sugar
200 Water
2 Balsamic vinegar
1 clove Chopped garlic
5 Cumin seeds
1 Espelette pepper
1 Lemon juice
1 pinch Salt
200 Aged cheese cut into slices.
Directions
1
For the patties with creamy cheese, hazelnuts, and honey, remove the rind from the cheese, cut it into pieces, and melt it over low heat with the cream, then blend.
2
Cut the rounds in half, fold each half into thirds to form triangles, and place them on the baking sheet. Add a spoonful of cheese spread on each triangle, a few crushed nuts, a drizzle of honey, and pepper. Place them under the broiler for 5 minutes.
3
For the carrot confit pancakes, place all the ingredients except the cheese in a saucepan, bring to a simmer and let cook over low heat for 30 minutes until you have a confit and melting mixture, with a very reduced juice.
4
Cut the crepes in half, sprinkle 2/3 of the cheese in slices and fold each half crepe into thirds to form triangles. Heat a knob of butter in a pan and place the crepes in it. When the cheese starts to melt, add a spoonful of carrot confit on top of the crepes and sprinkle with the remaining cheese slices.
5
To finish Enjoy during the aperitif or as a starter.
Ingredients
For the cream with hazelnuts and honey.
1 Camembert
20 Heavy cream
50 Chopped toasted hazelnuts
Fresh thyme
4 Honey
4 Buckwheat pancakes
Pepper
For the carrot confit and aged cheese
250 Grated carrots
50 Butter
60 Brown sugar
200 Water
2 Balsamic vinegar
1 clove Chopped garlic
5 Cumin seeds
1 Espelette pepper
1 Lemon juice
1 pinch Salt
200 Aged cheese cut into slices.
Directions
Directions
1
For the patties with creamy cheese, hazelnuts, and honey, remove the rind from the cheese, cut it into pieces, and melt it over low heat with the cream, then blend.
2
Cut the rounds in half, fold each half into thirds to form triangles, and place them on the baking sheet. Add a spoonful of cheese spread on each triangle, a few crushed nuts, a drizzle of honey, and pepper. Place them under the broiler for 5 minutes.
3
For the carrot confit pancakes, place all the ingredients except the cheese in a saucepan, bring to a simmer and let cook over low heat for 30 minutes until you have a confit and melting mixture, with a very reduced juice.
4
Cut the crepes in half, sprinkle 2/3 of the cheese in slices and fold each half crepe into thirds to form triangles. Heat a knob of butter in a pan and place the crepes in it. When the cheese starts to melt, add a spoonful of carrot confit on top of the crepes and sprinkle with the remaining cheese slices.
5
To finish Enjoy during the aperitif or as a starter.
Notes
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