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ESPRESSO COLLECTION
SAVOURY
x 4
Diffi culty
20 min.
30 min.
Remove the outer leaves of the endives, then cut them in half.
Melt a knob of butter in a sauté pan, place the endives cut side down into
the butter, then season with salt and pepper. Add the honey and allow to
caramelise slightly.
Next add the orange zest and deglaze with the coffee. Cover the sauté pan
with a sheet of parchment paper and allow to simmer for around 15 minutes
over a low heat. The endives must be soft.
Spread out the puff pastry and cut out four circles 10 to 12 cm in diameter
depending on the size of tins you have.
Arrange the endives in the tins, cover with the puff pastry, prick the pastry
and put into the oven. Cover with a baking sheet in order to prevent the
pastry from rising.
Cook in the oven at 180°C for around 10 to 15 minutes. Remove from the
tin and serve with a salad and a soft boiled egg or as an accompaniment
to fi sh.
Ingredients
6 Belgian endives (chicory)
150 ml coffee
1 untreated orange
1 tbsp orange-fl ower honey
20 g butter
Puff pastry (1 roll)
Salt and freshly-milled pepper
Braised endive
tatin with coffee and orange zest
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