Crodwich Chicken, pear and Bleu d’Auvergne cheese
Persons
10
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 10 croissants
- 300 g cooked chicken
- 4 fully ripe pears
- 3 endives
- 150 g Bleu d’Auvergne cheese
- 100 ml crème fraîche
- 80 g walnut pieces
Preparation steps
PREPARE THE INGREDIENTS
- Slice the cooked chicken into thin strips.
- Peel and finely slice the pears.
- Crumble the Bleu d’Auvergne cheese and mix with the crème fraiche.
MAKING THE SANDWICH
- Cut the croissant in half lengthways.
- Spread the Bleu d’Auvergne mixture.
- Put the pieces of chicken on top.
- Arrange the pear slices harmoniously on top, then the chopped endive leaves.
- Put another fine layer of the cheese mixture on the lid, together with the walnut pieces.
- Put the top on the croissant.
Chef's tip
Lightly dry toast the walnuts in a pan before adding them. This will intensify their flavour and give them an extra crunchy texture!
