Duvel Tripel Hop Cashmere & red pepper cream

A red pepper cream with Comté cheese sticks.

A summery and gastronomic recipe, ideal to accompany Duvel Tripel Hop Cashmere during an aperitif!

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients for 4 persons:

For the cream:

  • 4 red bell peppers
  • 1 onion
  • 1 shallot
  • 1 teaspoon paprika powder
  • 20 g butter
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tablespoons cream cheese
  • 1 teaspoon crème frache
  • 3 cl white wine
  • Salt and pepper

For the cheese sticks:

  • 1 roll of puff pastry
  • Oregano
  • 70 g grated Comté
  • 1 egg yolk
  • 1 teaspoon milk

For the topping:

  • ¼ red bell pepper
  • A dash of olive oil
  • 20 g toasted pine nuts

Thanks @stephatable for the recipe!


  • Cut the bell pepper, onion and shallot into brunoise.
  • Melt butter in a pan. Add the bell pepper, onion and shallot, then the thyme and bay leaf and season with salt and pepper. Sauté for a few minutes.
  • Add the paprika powder and mix well.
  • Add the white wine and let it reduce for a while.
  • Add the crème frache, mix and simmer over low heat for 5 to 10 minutes. Remove the thyme and bay leaf.
  • Pour everything into a blender with the cream cheese and blend until you get a smooth texture.
  • Preheat the oven to 180°C.
  • Roll out the puff pastry and cut it into strips of about 1 cm by 5 cm.
  • Twist and then brush with a mixture of beaten egg yolk and milk.
  • Sprinkle each twist with oregano and garnish with grated Comté.
  • Bake and cook in the oven for ten minutes.
  • The twists are ready when they are golden brown.
  • Cut a quarter of a red bell pepper into brunoise, put in a pan with a dash of olive oil and fry for a few minutes.
  • Pour the cream of paprika into a glass jar.
  • Garnish with pine nuts and seared bell pepper pieces.
  • Serve with cheese sticks of Comté.