Ingredients:
· 20-25 mini vol-au-vents Masdeu
· Creamy chicken curry
400 g of cooked chicken breast
50 g of fresh cheese
50 ml of cream (35% butterfat)
10 g of curry
Salt
Pepper
1 teaspoon grain mustard
· 1 green apple
· Crispy panko
Elaboration:
1. Grind the chicken breasts with the curry, salt, pepper, and grain mustard.
2. Add the fresh cheese and cream. Grind until getting a creamy paste.
Assembly:
Pipe the creamy chicken in the vol-au-vent.
Garnish it with the diced green apple and the crispy panko.
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