Recipe Ceasar Salad Finger

To make this dish

Ingredient list

• Parmesan Sablé
  200 g Lescure Unsalted 250g butter Roll 82% fat
  60 g grated Parmesan cheese
  150 g caster sugar
  260 g white almond powder
  6 g fleur de sel
  300 g T55 flour
  

• Parmesan Cream
  295 g milk
  290 g Lescure UHT Cream 35% fat
  95 g egg yolks
  130 g egg
  12 g maizena
  4 g salt
  4 g pepper
  5 g Mild paprika
  180 g grated Parmesan cheese
  

The right ingredients

Lescure Unsalted 250g butter Roll 82% fat Lescure UHT Cream 35% fat

The recipe, step by step

1. 01

   Parmesan Sablé

   Mix together the butter, sugar, ground almonds, orange flower water, salt, Parmesan, and flour until a dough forms.

   Knead on speed 2 until the mixture lightens slightly.

   Roll out to 4 mm using a dough sheeter and place between two sheets of baking paper and two Silpains.

   Let rest overnight in the refrigerator.

   Cut out with a 145 mm long éclair-shaped cutter.

   Bake between two Silpains for 15-20 minutes at 170°C (fan setting 4).

2. 02

   Parmesan Cream

   Bring the milk and cream to a boil.

   Mix the eggs and egg yolks with the cornstarch, grated Parmesan, salt, pepper, and paprika.

   Add the yolks and mix.

   Pour one-third of the hot milk over the egg mixture and stir.

   Return the mixture to the saucepan and bring to a boil, stirring constantly.

   Cook for 1 minute per litre.

   Blend until smooth.

3. 03

   Croutons

   Using the ends of the croissants, cut 2x2 cm cubes to make croutons.

   Place them on a baking tray and drizzle with a little olive oil and season with salt.

   Bake for 12-14 minutes at 160°C.

4. 04

   Chicken

   Cut the chicken into small cubes and sear them in olive oil.

5. 05

   Shaping

   Take the sablé base and pipe a line of Parmesan cream using a plain 10 mm tip.

   Top with chicken cubes, gem lettuce, Parmesan shavings, and halved caper berries, arranging them irregularly without pressing down to create volume.

   Place three croutons on top as decoration.