4 people
For the puffs
400 g milk
4 g xanthan gum
30 g maltodextrine
For the anise and verbena preparation
100 g olive oil
30 g rice vinegar
3 g anise
3 g lemon verbena, finely chopped
a pinch of ginger
salt
In addition
100 g prepared classic San Sebastian-style crab
For the puffs
Emulsify all the ingredients in the Thermomix. Insert the preparation into a piping bag and make small mounds on a plate covered with a silpat.
Heat the oven to 190°C and put the plate in the oven. After 8 minutes, lower the temperature to 130°C and cook for 8 minutes. Cool and store in a dry place.
For the anise and verbena preparation
Mix all the ingredients and season.
Heat the crab. Make a small cut in the puffs and fill them with crab. Accompany with the anise and verbena preparation.