Pâte Cigarette Recipes
Ingredients:
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100g egg whites (approx. 3)
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100g icing sugar
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100g melted butter
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100g all-purpose flour
Instructions:
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Preheat oven to 170°C (340°F).
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Mix all ingredients until smooth.
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Spread thin layers onto silicone mat or parchment paper in desired shapes.
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Bake for 5–8 minutes or until golden brown.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
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85g all-purpose flour
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15g cocoa powder
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1 tsp vanilla extract
Instructions:
Follow the classic method. Combine dry ingredients before mixing.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
-
100g all-purpose flour
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Zest of 1 lemon
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Optional: 1 tsp Limoncello
Instructions:
Add zest and Limoncello with the wet ingredients.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
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70g all-purpose flour
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30g hazelnut flour (or finely ground hazelnuts)
Instructions:
-
Preheat oven to 170°C (340°F).
-
Mix all ingredients until smooth.
-
Spread thin layers onto silicone mat or parchment paper in desired shapes.
-
Bake for 5–8 minutes or until golden brown.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
-
100g all-purpose flour
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1 tsp matcha powder
Instructions:
Sift matcha with flour. Follow classic baking steps.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
-
100g all-purpose flour
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1 tsp instant espresso powder
Instructions:
Dissolve espresso in a portion of egg whites before combining.
Ingredients:
-
100g egg whites
-
100g icing sugar
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100g melted butter
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95g all-purpose flour
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5g freeze-dried mango powder
Instructions:
Incorporate fruit powder with dry ingredients. Ideal for tropical-themed desserts.
Ingredients:
-
100g egg whites
-
100g icing sugar
-
100g melted butter
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100g all-purpose flour
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1/2 tsp rosewater or orange blossom water
Instructions:
Add rosewater with wet ingredients. Perfect for pairing with pistachio cream.
Ingredients:
-
360 gr flour
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180 gr icing sugar
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150 gr Cuttlefish Ink
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12 gr salt
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300 gr butter pomade
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300 gr egg white
Instructions:
155 for 3 minute & remove from mold and 160 for 6 silpat upside down
Ingredients:
-
600gr Milk
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70 gr Corn Starch
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200 gr Honey
Instructions:
Bake 165 for 6 minute rest 3 minute and remove from the mold.
Ingredients:
•110 g egg whites
•110 g butter
•100 g flour
•100 g boiled chicken skin
•30 g almond powder
•5 g salt
•3 g smoked paprika
•10 g tomato powder
•Crushed corn flakes for topping
Instructions:
Place the chicken skin in a saucepan, boil for 10 minutes, then drain and cut into smaller pieces.
In a blender, combine the egg whites, butter, flour, 100 g of the boiled chicken skin, almond powder, salt, smoked paprika, and tomato powder. Blend on high speed for about 2 minutes until you get a smooth, homogeneous paste.
If needed, pass the mixture through a fine sieve or chinois.
Spread the mixture using a palette knife into silicone molds and sprinkle with crushed corn flakes on top.
Bake in a preheated oven at 150°C (300°F) for about 10 minutes.
Remove from the oven and, while still warm, carefully unmold.
A thin, chicken cracker of pure umami, built from the often-overlooked chicken skin.
Blending the deep savoriness of boiled chicken skin with sweet tomato powder and the subtle richness of almond, this cracker transforms humble ingredients into a bold gastronomic statement. Crushed corn flakes add a delicate crunch, while precise baking locks in flavor and texture. Ideal as an amuse-bouche, a base for refined finger food, or a crisp garnish.