Chicken vol-au-vent on grilled croissants - Le Coup de Grâce

Ingredients

• 525 g of chicken breasts by Exceldor, trimmed and boned
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Provence herbs
• Olive oil
• Salt and pepper from the mill
• 3 garlic cloves, finely chopped
• 1 leek, thinly sliced
• 3 Nantes carrots cut in half lengthwise, sliced ​​thinly
• 227 g white mushrooms, sliced
• 1 cup cooked edamame beans
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk
• 2 pinches nutmeg
• 375 g maple bacon cooked crispy, coarsely chopped
• 6 croissants cut in half, lightly grilled in the oven
• 170 g Le Fin Renard cheese grated