Micro Croissant®
Madeleine
Micro Croissants® stuffed with shrimp mousse
Micro Croissant®
Portion: 6 Micro Croissants®
Preparation: 20 minutes
Cooking: 5 minutes
Refrigeration: 10 hours
Ingredients:
•6 La Petite Bretonne Micro Croissants®
1 box of tomato soup
•1 envelope of plain gelatin
•250 g cream cheese
•¾ cup of celery
•¾ cup of shallots
•1 cup of Hellmann’s mayonnaise
•250 g of salad shrimps
Preparation:
1. Dilute gelatin in ¼ cup of cold water
2. Heat soup over stove and melt cream cheese until mixture is completely blended
3. Add gelatin, let cool slightly. Add remainder of ingredients (celery, shallots, shrimps and mayonnaise). Refrigerate for 10 hours.
4. Slice open the Micro Croissants® and garnish with mixture.
Tip:
Embellish with black or red caviar.
