Bigne ' with ham foam

00780 BIGNE ' with HAM MOUSSE INGREDIENTS for 4 PEOPLE 30 ready sized cream puffs, 250 g of fresh egg lasagne (choose the type that requires no pre-cooking), 200 g butter, 300 g of shoulder ham in one piece, 5 tablespoons of cream, a teaspoon of Brandy, 5-6 drops of tabasco sauce, a tablespoon of ketchup4 sprigs of parsley, with large leaves, pepper, salt.

Cut the ham into small cubes.

Put them in a food processor and beat them until a smooth cream.

Add 150 g of cold butter pieces and continue to whip at medium speed.

2 tablespoons cream combined with very cold, the tabasco, 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, so that it protrudes slightly from the edge.

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.

Meanwhile, heat the oven to 220° Dissolve 40 g of butter in a pan and spennellatene a thin layer on a concave dish.

Together, out of the fire, cream, salt and pepper.

Brush the mixture over the lasagna, from both sides.

Place in buttered dish, overlapping slightly and leaving out the tips.

Toast in the oven until the lasagna you are welded together and appear crisp and golden.

You transfer the pasta warm wrap on a serving dish.

Settle over beignets pyramid, garnish with parsley leaves and serve immediately.