Handwich Recipes
Handwich ‘Proscuitto Ham’ Ingredients
Recipe
Cut the éclairs in half and spread the bottom with a thick layer of the cream cheese. Cover with Rocket Leaves, distribute the Proscuitto ham on the eclairs and sprinkle some black pepper. Place the cover of the éclair and pierce it with a pipette filled with balsamic vinegar and a pipette filled with olive oil to secure in place, speared with ½ of a cherry tomato.
250gr Cream cheese 100gr Rocket Leaves 200gr proscuitto very thinly sliced 4 cherry tomatoes cut in half Black pepper Pipette with olive oil Pipette with balsamic vinegar 8 Pidy eclairs 16cm
Handwich ‘Smoked Salmon’ Ingredients
Recipe
Drain the canned salmon and mix with the mascarpone. Cut the éclairs in half in length and spread the bottom with the salmon mousse. Place a few twigs of chervil and cover with some slices salmon and some thin slices red onion. Place the top and finish pierced with a pipette filled with lemon juice to secure top in place.
250gr canned salmon 75gr mascarpone 350gr smoked salmon 2 red onions, cut in rings Chervil Lemon 8 pipettes 8 éclairs 16cm
Handwich ‘Veggie’ Ingredients
Recipe
200gr red pepper tapenade 60gr Drained capers 150gr sundried tomatoes (in olive oil) 300gr Sliced Aubergine grilled on olive oil Bamboo skewers 8 Pidy éclairs 16cm
Cut the éclairs in the length and cover the bottom with the capers, slices Aubergine and a few pieces sundried tomato. Cover the éclair with the lid and pierce with the Bamboo skewer to secure onto the éclair.
Handwich ‘Trappist’ Ingredients
Recipe
400gr Trappist pâté (Ardennes Pate) 1 bottle Trappist triple (Belgian Trappist Beer) 30gr sugar 1 green apple 8 apple capers 8 Pidy pipettes 8 Pidy éclairs 16cm
Cook the Trappist beer and sugar to a light syrup and allow to cool. Cut the éclairs in half (lengthwise), cover the bottom with the pâté and small, thin pieces green apple. Fill the pipette with the beer syrup and pierce an apple caper, then pierce into the éclair to secure in place.