Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, slice it and place it in a dish, sprinkle with coarse salt, leave to drain for 1 hour.
Put the cream in a salad bowl; using a whisk, beat until you obtain a whipped cream (i.e. without going to the consistency of whipped cream), season with salt and pepper, then incorporate the chopped chervil with a wooden spatula .
Glaze the rectangles of puff pastry using a brush dipped in beaten egg and bake in the oven sut th. 6 (200°C) 15 minutes. Leave to cool.
Rinse the cucumber copiously, drain it well (dab in absorbent paper) and stir into the whipped cream.
Arrange in the puff pastries, overflowing widely and sprinkle with sprigs of chervil.
My advice:You can make a variation of this recipe by replacing the cucumber with beetroot.
Joëlle's point of view:This recipe is very pleasant on summer days, for a country meal for example.
