Blinis Demidoff

The Demidoff blinis are distinguished by their lightness and airy texture, enhanced by the use of yeast and whipped egg whites. Their small size makes them an ideal bite, perfect for being topped with fresh cream and caviar.

The Demidoff blinis are a type of blini originating from Russia, a country renowned for its love of caviar and creamy dairy products, such as fresh cream or buttermilk (fermented milk). Their recipe is quite close to that of traditional Russian blinis, but with the addition of heavy cream for extra richness. As for the use of caviar, it is entirely consistent with the image of culinary luxury evoked by the work of Babette.

The Demidoff blinis are a more refined and airy version of traditional blinis, creating a light and fluffy texture thanks to the incorporation of whipped egg whites. The mixture of yeast and warm milk helps the dough rise, giving it a light and airy consistency.

The blinis are served with caviar and fresh cream, ingredients that are highly representative of high-end Russian cuisine. Blinis themselves are an extremely popular dish in Russia, traditionally consumed with toppings like caviar, fresh herbs, or even smoked salmon. Serving them with fresh cream or even buttermilk (a type of fermented milk) gives them a slightly tangy and creamy note.

The Demidoff blinis are therefore a tribute to refined gastronomy, where each ingredient is chosen for its quality and its impact on the tasting experience. This dish, paired with caviar, embodies luxury and sophistication, perfectly suited for special occasions or meals where one wants to impress guests with elegant cuisine.

Variations and Options

• Potato blinis: Although the version presented here is mainly made with flour, a variation could include mashed potatoes, a richer and more flavorful version, appreciated in some Russian culinary traditions.
• Blinis with additional toppings: In addition to caviar, you may consider toppings like fresh herbs (dill, chives), or seasonal vegetables, such as thinly sliced radishes to add freshness.

The Demidoff blinis are a classic dish of culinary refinement, both light, tasty, and sophisticated. They are perfect for special occasions, such as an elegant dinner, or simply to celebrate the art of eating well, in the manner of Babette. These blinis embody a gastronomic tradition that transcends cultural boundaries and appeals both to the pleasure of cooking and the joy of sharing exceptional dishes.

Recipe for Demidoff Blinis

Ingredients:

• 1/2 cake of fresh yeast or 1/2 packet of dry yeast
• 1 cup of warm milk (hot but not boiling)
• 1/2 cup of flour
• 2 egg yolks, lightly beaten
• 1/4 cup of heavy cream
• A pinch of salt
• 2 egg whites, quickly whipped to stiff peaks
• 1 tablespoon of unsalted butter
• 1 cup of fresh cream or sour cream (or buttermilk or Bulgarian yogurt)
• 125g of caviar (or more, to taste)

Preparation:

1. Prepare the yeast:
   In a large bowl, dissolve the yeast in the warm milk. Add 1 cup of flour and beat until the mixture is smooth. Cover with a clean cloth and let rise in a warm place for 2 hours.

2. Prepare the dough:
   Add the egg yolks, cream, and the remaining 1/2 cup of flour to the mixture. Mix until a smooth dough forms. Add a pinch of salt and the whipped egg whites, being careful not to deflate them. Cover again and let rest for 30 to 40 minutes. The dough should be light and airy.

3. Cook the blinis:
   Heat a heavy-bottomed pan or griddle over medium heat. Add a little butter. Using a small ladle, form blinis about 7 cm in diameter with the risen mixture. Brown each side of the blinis until they are slightly crispy. Reserve the cooked blinis and keep them warm.

4. Serve:
   Serve 3 to 4 blinis per plate. Accompany each serving with fresh cream and caviar, to taste.

Tips:

• Variations: You can also top the blinis with fresh herbs, smoked