Ideas for stuffed petit fours for the aperitif:
Using a plain pastry bag, fill small puffs with one or other of the following fillings:
Lobster butter
Mix 200 g of lobster meat, 150 g of butter, 2 branches of chopped chervil.
Roquefort butter with walnuts
Blend 150 g of Roquefort cheese, 1 tablespoon of shelled walnuts, then 200 g of butter and 2 sprigs of chopped flat-leaf parsley. Pepper, but do not salt because of the Roquefort.
Salmon Butter
Mix 150 g of fresh salmon meat and 150 g of smoked salmon in a mixer. add 200 g of butter in small pieces. Add salt and pepper; add a grated nutmeg.
Cream of foie gras
Mash 150g of foie gras cooked in a terrine with a fork, add 150g of fresh cream, mix well, adjust the seasoning.
Asparagus butter with truffle juice
(10 peeled asparagus, equal weight of butter, a little truffle juice, 1 pinch of sugar)
Cook the asparagus, cut them into cubes and steam them with the truffle juice, adding a pinch of sugar. Leave to cool and mix with the same weight of butter.
Camembert butter with hazelnuts
(1/4 of Camembert made in heart, 5 or 6 blanched hazelnuts, 100 g of butter, freshly ground pepper)
Peel the camembert, put it in a mortar and crush with the hazelnuts, add the butter, pepper copiously. Be careful, depending on the salinity of the Camembert, you may need to add a pinch of salt.
Pig Butter
(100 g of butter, 80 g of good blood sausage, 1 clove of garlic, salt, pepper)
Peel the sausage and the clove of garlic. Pound them in a mortar and crush them with the butter, salt and pepper.
Shallot butter with raspberry vinegar
(100 g of butter, 4 shallots, 1 glass of raspberry vinegar, 1 pinch of sugar)
Slice the shallots, put them to confit with 1 pinch of sugar and the raspberry vinegar. Mix with 100 g of butter. keep cold.
Chef Hubert's culinary ideas
