Butterfly of Mediterranean herbs

Name: Butterfly of Mediterranean herbs
Ingredients: 3 g Mediterranean herb mix; 60 g Rapeseed oil thyme / marjoram; 100 g pasteurized egg white; 3 g Salt; 12 g Powdered sugar; 75 g Plain flour; 480 g Italiano cream cheese; 150 g Parmesan cheese; 15 g Chili powder with lime; 75 g Whole milk; 100 g Lime mayonnaise; Tomato powder; smoked paprika pearls la chinata; large butterfly silicone mat

Butterfly cookie of Mediterranean herbs with a cream of Parmesan, cream cheese and allspice. Garnished with smoked paprika pearls and tomato powder.

Ingredients

3gMediterranean herb mix

60gRapeseed oil thyme / marjoram

100gpasteurized egg white

3gSalt

12gPowdered sugar

75gPlain flour

480gItaliano cream cheese

150gParmesan cheese

15gChili powder with lime

75gWhole milk

100gLime mayonnaise

Tomato powder

smoked paprika pearls la chinata

large butterfly silicone mat

Preparation

Preheat the oven to 150°C.
Mix all ingredients in a food processor into a smooth batter.
Spread the batter evenly on a silicone butterfly mat.
Bake the batter for 10 to 15 minutes in the preheated oven.

Finely grate the Parmesan using a microplane.
Mix all ingredients in a KitchenAid into a nice, full cream and place it in piping bags.

Place one butterfly in front of you.
Pipe the cream onto the butterfly in the shape of the cookie.
Place about 8 smoked paprika pearls on the cream, evenly distributed over the size of the cookie.
Place a second butterfly cookie on top and dust it completely with tomato powder until nicely covered.