Baskets Of Bread

Preparation:

Preparation: Remove the cap from the canapés and scoop out the crumb. Whip 120 g of soft butter until foamy, add salt and a grind of pepper. Then divide it into two equal parts. In a bowl, work the paté with a spoonful of brandy until it becomes creamy, then add it to a part of the butter. Put the ham in the blender with 2-3 tablespoons of cream; reduce it to a cream, add it to the remaining butter, then pass everything through a sieve to make it more velvety and finally in a pocket for sweets with a star nozzle and squeeze eight tufts into as many canapés. Clean the pocket, insert the paté mixture and repeat the operation. Decorate as desired or close the bread baskets with the caps.