Mini Cone Herbs Of Provence Pissaladiere Style

Preparation

1. 1

   To prepare the onion cream, slice the red onions, caramelise them in butter for 15 minutes, add the liquid cream, then blend and let it cool. Whip the red onion cream with a food processor, then place it in a piping bag with a smooth nozzle.

2. 2

   Dehydrate half of the olives and reduce them to a powder. Cut some olives into slices. Roll 90 anchovies individually.

3. 3

   To assemble the cones, garnish them with the onion cream, add a rolled anchovy on top, a slice of olive, some olive powder, and a parsley leaf, planted upright.