by Benoît Castel


for 35 blinis

can be used with a blinis or triblinis pan

  • 175 g buckwheat flour
  • 175 g T45 flour
  • 5 g baking powder
  • 500 g milk

  • 75 g butter
  • 3 eggs
  • a pinch of salt
  • a pinch of sugar


Warm the milk with the butter.

Mix the dry ingredients (flour, yeast, salt and sugar).

Add the milk, then the egg yolks.

Stir in the whisked egg whites.

Lightly butter the 3-blini pan.
Put in the dough and cook the blinis.



Benoît Castel is an artisan pastry maker and baker, an enthusiast for whom responsibility and durability are cardinal values and who makes no shortcuts when it comes to products or taste. Born in Britanny, Benoît Castel arrived in Paris at the age of 17 to work at the Pâtisserie de l’Eglise in the 20th arrondissement of Paris with the Demoncy family. Always looking for new experiences, he then
took up a position as pastry maker alongside Hélène Darroze in 1999 and joined the Grand Epicerie de Paris in 2004, where he let his imagination run wild. In 2012, Benoît Castel took off on his own and opened his very first bakery in his beloved 20th arrondissement. Since then, he has continued to reinvent tradition with seasonal creations sourced from the best ingredients.

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