Bigne ' salmon cream
Instructions
00026 BIGNE ' with HAM MOUSSE INGREDIENTS for 4 PEOPLE 30 ready sized cream puffs, 200 g butter, 300 g of smoked salmon, 2 tablespoons cream, 1 teaspoon of Brandy, 5-6 drops of tabasco sauce, a tablespoon of ketchup, 4 sprigs of parsley with large leaves, pepper, salt.
Coarsely chop the salmon.
Place in a food processor and puree until a smooth cream.
Add 150 g of cold butter pieces and continue to whip at medium speed.
Very cool add the cream, tabasco sauce, ketchup and Brandy.
Add salt and pepper and blend again, getting a soft cream and puffed up.
Transferred then the cream in a bowl and keep it in the refrigerator until use.
Wash the parsley, remove the leaves and dry them with kitchen paper, trying not to accartocciarle.
With a knife, remove the cups to the cream puffs and fill the bottom with ham foam, using a spatula.
Placed on a leaf of parsley foam.
Cover with the caps removed, press down lightly with your fingers to make them join.
Keep the cream puffs in refrigerator at least 30 minutes, protecting them with an upside-down Salad Bowl.
When serving, place the cream puffs on a serving dish.
