Osetra Caviar Blinis
About This Course
Exquisite mini blinis made from a traditional batter, offering a light, airy texture and a subtle buttery flavor. Each blini is topped with a silky dollop of crème fraîche or sour cream and crowned with luxurious Osetra caviar, whose briny, oceanic notes harmonize beautifully with the creamy base. A sprinkle of finely chopped chives or dill adds a bright, herbal contrast. Osetra Caviar Blinis are the ultimate elegant canapé for upscale receptions and special occasions, showcasing refined taste and indulgent simplicity.
Learning Objectives
How to mix, ferment, and cook a classic buckwheat-and-wheat blini batter for the lightest possible texture.
Techniques for keeping blinis uniformly round and perfectly golden—no uneven edges or undercooked centers.
Best practices for handling and storing Osetra caviar to preserve its delicate flavor and texture.
Methods of layering crème fraîche (or sour cream) and caviar for a visually striking presentation that amplifies taste.
Pairing suggestions: which garnishes (chives, dill, lemon zest) accentuate caviar without overpowering it.
Material Includes
- Ingredient/Item Quantity/Details Notes
- Buckwheat Flour ⅓ cup Provides a subtle nutty flavor
- All-Purpose Flour ⅔ cup Ensures light, airy blini structure
- Active Dry Yeast 2¼ teaspoons (1 packet) For gentle rise and tender crumb
- Whole Milk ¾ cup, warmed to 40 °C (104 °F) Feeds the yeast and creates pliable batter
- Eggs 1 large (separated) Whites beaten for extra lift
- Crème Fraîche or Sour Cream Enough for dolloping (approximately ½ cup total) Provides creamy contrast to caviar
- Osetra Caviar 100–125 g (3.5–4.5 oz) Premium grade preferred
- Unsalted Butter 2 tablespoons (melted) Lightly coats the pan to prevent sticking
- Fresh Chives or Dill 1–2 tablespoons, finely chopped Optional garnish for brightness
- Note: Quantities can be scaled proportionally for larger receptions.
Requirements
- For Blinis (≈20 small):
- 125 g (1 cup) buckwheat flour (or half buckwheat, half all-purpose)
- 100 g (⅔ cup) all-purpose flour
- 5 g (1 tsp) active dry yeast
- 180 ml warm milk
- 1 large egg, separated
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp unsalted butter (melted, for batter)
- Vegetable oil or butter (for frying)
- For Assembly:
- 50 g Osetra caviar
- 100 g crème fraîche (for dolloping)
- Fresh chives, finely chopped (for garnish)
Target Audience
- Home entertainers seeking to elevate cocktail parties or holiday receptions.
- Amateur chefs interested in mastering delicate, upscale hors d’oeuvre techniques.
- Event planners and caterers looking for a signature canapé recipe.
- Food bloggers and social-media influencers wanting visually stunning, photogenic recipes.
Curriculum
4 Lessons1h 26m
Foundations of Blini Batter and Yeast Activation
Crafting the Perfect Buckwheat-Infused Blini Base
Techniques for Proofing Yeast and Achieving Optimal Rise
Caviar Handling and Elegant Assembly
Your Instructors
uniquedevservice993@gmail.com
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€10.09
Material Includes
- Ingredient/Item Quantity/Details Notes
- Buckwheat Flour ⅓ cup Provides a subtle nutty flavor
- All-Purpose Flour ⅔ cup Ensures light, airy blini structure
- Active Dry Yeast 2¼ teaspoons (1 packet) For gentle rise and tender crumb
- Whole Milk ¾ cup, warmed to 40 °C (104 °F) Feeds the yeast and creates pliable batter
- Eggs 1 large (separated) Whites beaten for extra lift
- Crème Fraîche or Sour Cream Enough for dolloping (approximately ½ cup total) Provides creamy contrast to caviar
- Osetra Caviar 100–125 g (3.5–4.5 oz) Premium grade preferred
- Unsalted Butter 2 tablespoons (melted) Lightly coats the pan to prevent sticking
- Fresh Chives or Dill 1–2 tablespoons, finely chopped Optional garnish for brightness
- Note: Quantities can be scaled proportionally for larger receptions.
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