1 1/2 cups of pineapple in syrup, well chopped and drained
1 cup of grated carrot
3/4 cup of mayonnaise
1 1/2 tablespoons of lemon juice
1/2 tablespoon of mustard
4 hard-boiled eggs, diced
black pepper to taste
Mousse:
1/2 cup of butter
1 cup of boiling water
1 cup of wheat flour
1/4 teaspoon of salt
4 eggs
1 1/2 cups of pineapple in syrup, well chopped and drained
1 cup of grated carrot
3/4 cup of mayonnaise
1 1/2 tablespoons of lemon juice
1/2 tablespoon of mustard
4 hard-boiled eggs, diced
black pepper to taste
Mousse:
1/2 cup of butter
1 cup of boiling water
1 cup of wheat flour
1/4 teaspoon of salt
4 eggs
Prepare the filling: Mix pineapple, carrot, mayonnaise, lemon juice, mustard, and black pepper
Add the eggs
Cover and refrigerate
Prepare the mousse: In a pan, combine butter and boiling water
Let it simmer
Add flour and salt, stirring slowly
Cook, stirring until the mixture detaches from the sides of the pan
Remove from heat and let it cool slightly
Add eggs one at a time, beating well with a wooden spoon
Let it drip into spoonfuls (1/2 tablespoon) onto a greased baking dish, leaving about 8 cm between each mousse
Bake in a hot oven (190°C) for 25 minutes
Let it cool, cut off the top of the mousse
Remove any excess dough that may be inside the mousse
Fill with filling above
Make around 40 mousseg.
