Smoked salmon eclair
- 100 g LES CROISES butter
- 5 cl DELISSE milk
- 20 cl Water
- 150 g WHITE APRON flour
- 4 eggs
- 1 Yellow EGGS FROM OUR REGIONS
For garnish :
- 25 cl DELISSE full liquid cream
- 1 ORGANIC VILLAGE lemon zest
- 1 tbsp. teaspoon Ginger powder RUSTICA
- 1 tbsp. coffee fine salt
- 2 tbsp. Tables of the world mascarpone
- 3 slices RONDE DES MERS smoked salmon
- 2 tbsp. teaspoon RUSTICA chives
- Prepare the choux pastry.
- Preheat the oven to 180°C (th. 6). Cut the butter into small cubes. Heat the milk and water in a saucepan. Add the butter and when everything begins to boil, turn off the heat. Pour in the flour all at once and mix vigorously with a wooden spoon, until the dough comes away from the sides. Add 1 egg and mix quickly until completely absorbed. Repeat for the other 3 eggs.
- Fill a pastry bag with the dough and cut the end of the bag 1 cm wide. Lay the dough on a baking sheet covered with parchment paper, forming sticks 6 to 8 cm long. Brush them with egg yolk. Bake 20 mins. Eclairs should be puffy and golden.
- Leave to cool on a wire rack then cut the eclairs in half lengthwise.
- Prepare the filling.
- Zest the lemon very finely and reserve the zest in a container. Whip the liquid cream into whipped cream in a very cold container. Add the zest, powdered ginger and salt. Mix, add the mascarpone and whisk again quickly. Add the salmon in small pieces, then the chives.
- Place the filling in a piping bag, cut the end of the pocket and fill the éclairs. Book cool. Serve with mesclun flavored with a drizzle of walnut oil and balsamic vinegar.
- Add sesame seeds and poppy seeds to the éclair for a more festive side.
Smoked salmon eclair
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Smoked salmon eclair Recipe – Smoked salmon eclair Recipes
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