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Appetizer from Pan Soplao

Appetizer of Pan Soplao filled with potato-asparagus cream, green pea and tarragon.

Ingredients

Pan Soplao

600ggratin dauphinois
80gcooked green peas
100gcooked white asparagus (in pieces)
20units.itemsFresh tarragon leaves

Preparation

  1. Carefully make a hole in the bread pillow.
  • Tip: use a serrated piping nozzle. This way the bread won't break and you'll get a neat hole in the bread.

  1. Blend everything in the food processor into a cream.
  2. Using a piping bag, pipe the cream into the Pan Soplao.
  3. Garnish the appetizer with a herb salad.