Smoked salmon eclair
  • Temps de préparation: 60 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Smoked salmon eclair

By 5 May 2023

Ingredients

Instructions

  • 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
  1. Prepare the choux pastry.
  2. 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.
  3. 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.
  4. Leave to cool on a wire rack then cut the eclairs in half lengthwise.
  5. Prepare the filling.
  6. 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.
  7. 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.
    Advice :
  8. Add sesame seeds and poppy seeds to the éclair for a more festive side.
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Smoked salmon eclair

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