Bigne ' salted

INGREDIENTS for 8 PEOPLE 48 tiny cream puffs, 100 g sardines in oil (drained weight), 40 g green olives stuffed with peppers, 100 g grated Parmesan cheese 50 g walnuts, 200 g of Russian salad, a tablespoon of chopped parsley, parsley leaves, 16 2 foot of red and yellow peppers in oil, 300 ml pouring cream, 10 g gelatine in sheets, 2 cups of vegetable broth, salt and pepper.

Cut 16 squares of 4-5 mm from the side from the foot of pepper.

Wash and dry the parsley leaves, trying to arrange nicely.

Cut 16 washers a portion of olives.

Soak for 10 minutes the gelatin in cold water and squeeze it with your hands.

Dry the sardines with a paper towel, remove the bones and puree the pulp with remaining olives.

Pour the mixture in a bowl, mix in the chopped parsley and pepper.

Half amount of chopped walnuts, add the Parmesan cheese, ground pepper and 20 or 30 ml of cream, you must obtain a cream.

Pour into a bowl and keep aside.

With the electric mixer whip the cream with a pinch of salt.

Incorporatene half the puree of sardines and half the Parmesan cheese with vertical movements and with 2 forks.

Heat the broth, and mix in gelatin and let cool, but not consolidated.

Cut the profiteroles in half horizontally with a serrated knife.

You have the two sides next to each other.

16 stuffed cream puffs with sardine, 16 Smoothie with walnuts and Parmesan, and 16 with the Russian salad, using 3 teaspoons.

Close each doughnut with his half-pressing lightly with your fingers to adhere the envelope stuffing.

Brush a thin layer of jelly on cream puffs and 16 decoratene with parsley, with 16 Walnut kernels and 16 with pieces of bell pepper.

Brush the jelly also on decorations and keep in the refrigerator for at least an hour.

After this time, place the cream puffs into cups and serve.