Eggceptional - Catering - Elle & Vire Professionnel
Bake the eggs in a steam oven at 63°C for 1 hour. Set aside. 2 Parmesan & Lemon Foam In a blender, blend candied lemons to make a lemon confit paste.
Ingredients
- 10 fresh eggs
- 50 g lemon confit paste
- 500 g Crème Excellence Cooking 35,1% MG
- 200 g grated parmesan
- SQ salt
- SQ pepper
- 2 shallots
- SQ flour
- 200 g fresh chickpeas
- 10 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
- SQ water
- 200 g zucchini
- 1 kg fresh spinach
- 160 g water
- 60 g ground nut oil
- 20 g flour
More Like This
Excellence Eclair - Pastry and bakery - Elle & Vire Professionnel
elle-et-vire.com
Egg-cellent Eggs: Learn how to make eggs like a pro!
bellerecipe.com
Christmas Spiral - Pastry and bakery - Elle & Vire Professionnel
elle-et-vire.com
Easter Egg Dessert
valrhona.com
soft boiled egg, king prawns and grey mullet roe - Catering - Elle & Vire Professionnel
elle-et-vire.com
Pesto Egg Bake | Louisiana Egg Commission
laeggs.com
Dolce Vita - Catering - Elle & Vire Professionnel
elle-et-vire.com
Soft and crunchy raspberry and Lemon Macaroon - Pastry and bakery - Elle & Vire Professionnel
elle-et-vire.com