Stuffed croutons

Sometimes things are so simple that you can't understand why you haven't heard of them earlier! For stuffed croutons, simply place two slices of bread on top of one another with a filling in between. Cut out shapes with a cutter and fry them and you have a crouton with added value. This component goes well in a salad or on its own, as a snack. The use of old bread makes it a real Waste to Taste component.

Stuffed croutons

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white bread, uncut



stuffing: e.g. cheese cream, crab mayonnaise or rilettes



egg white, pasteurised

Preparation method

  • Put a slice of white bread on a big chopping board.
  • Make the filling of your choice and ensure it has the right consistency for piping. Transfer to a piping bag.
  • Pipe little dots of filling onto the bread with enough space in between.
  • Spread a second slice of bread with liquid egg white and place on top.
  • Next, cut little circles out of the 'sandwich' using a round cutter. Cutting with a cutter will ensure that the two slices stick together perfectly.
  • Store in an air-tight container in the refrigerator until needed.
  • Fry just before serving in clarified butter, spice butter, olive oil or garlic oil.
  • Always drain thoroughly on paper towels.

Serving suggestions

  • As a garnish for a salad. Serve warm.
  • As a snack or amuse-bouche.
  • As part of a starter or an entremets course.

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