Preparation

Preheat oven to 175°C (350°F).

1. Thaw puff pastries at room temperature, about 30 minutes.
   
   
2. Cut the Bistros in 2 and twist the halves to make a braid. Place on a baking sheet and bake for 17 to 23 minutes. Remove from oven and set aside.
   
   
3. Cut ham into diced. Set aside.
   
   
4. Heat butter in a pan over medium heat. Add ham and sear for about 2 minutes. Deglaze with white wine until reduced by half. Add the 35% cream, stir and cook for a further 2 minutes.
   
   
5. Dissolve cornstarch in an equal amount of cold water (10 ml or 2 tsp.) using a fork or whisk. Add the diluted cornstarch to the sauce and stir. Add the green peas and cook for a further 2 minutes. Add the Dijon mustard and chopped tarragon. Set aside.
   
   
6. Place the puff pastries in the oven for a further 2 minutes, then remove from the oven. Place the hot sauce in the bottom of each bowl and spread the puff pastry on top. Add a few turns of ground pepper and serve immediately.