Instead of cutting the French Cream Cheese into slices, you can also pipe it. Therefore, make it soft and pipe it with a piping bag and a small nozzle onto the squares.
Strawberries: Brush the bottom of the pastry baskets with thickened strawberry juice. Arrange strawberry quarters all over the surface and garnish with
Orange: Cut the orange segments and make candied orange peel. Brush the bottom of the pastry baskets with the cooking syrup. Arrange the segments
on top of the French Cream Cheese and garnish with some candied peel.
Apple: Finely slice half of an apple and dip it in a 30 °C syrup to soften. Peel and dice the other half, then slowcook it in a pan with a little honey or sugar,
until golden. Add the compote to the pastry baskets and top with the slices formed into a rosette.
Pissaladière: Peel the baby onions and cook them in a gastrique. Brush the pastry baskets with the cooking juice, set a flat fillet of anchovy on the French Cream Cheese, then top it with 8 onions. Fill the last corner with two fillets of anchovies rolled together.
Red Bell Pepper and Chorizo: Burn the skin of a red pepper, peel and slice into thin sticks. Cut an equal amount of chorizo into thin sticks and combine the two before arranging in the pastry baskets.
Peas and Young Fava Beans: Blanch and peel the peas and young fava beans. Season with hazelnut oil vinaigrette and fill to the pastry baskets. Garnish with herbs.
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