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Smoked Salmon and Wasabi Cream Eclair

Name: Smoked Salmon and Wasabi Cream Eclair
Prep time: 30 min
Cook time: 30 min
Ingredients: 80 g butter; 4 eggs; 65 g flour; 20 cl salted water; 1 egg yoke; 8 slices of Sarrade Smoked Salmon; 15 cl very cold whole single cream; 100 g cream cheese; 1 level teaspoon of wasabi powder; A couple of drops of sesame oil; 1 tablespoon of chopped almonds; 1 tablespoon of blue poppy seeds; Guérande salt

Preparation
time 30

Cooking
time 30

Difficulty
level Difficulty: ++

Dish type Starter

Cuisine type Fish, Smoked salmon, Traditional

Portions 8

Ingredients

Savory choux pastry

80 g butter
4 eggs
65 g flour
20 cl salted water
1 egg yoke

Finish

8 slices of Sarrade Smoked Salmon
15 cl very cold whole single cream
100 g cream cheese
1 level teaspoon of wasabi powder
A couple of drops of sesame oil
1 tablespoon of chopped almonds
1 tablespoon of blue poppy seeds
Guérande salt

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Instructions

For the choux pastry

The éclairs can be prepared the day before. If you choose to do this, it is important that they are kept in a dry place.
In a saucepan, mix the water, butter and salt.
Place on a low heat and mix with a wooden spoon.
Once the butter has melted, remove from the heat and add the flour. Mix vigorously to prevent lumps forming.
Once the pastry no longer sticks to the sides and has formed a ball, put the saucepan back on a very low heat to dry the pastry for 2 minutes, turning constantly.
Off the heat, add an egg and mix well. Repeat with each egg, adding them one by one. Work the pastry until it is very smooth.
Preheat the oven to 180°C.
Fill a smooth 1 cm piping bag with the choux pastry and pipe 8 strips of pastry 10 cm long onto a baking sheet covered in a sheet of baking paper.
Glaze the pastry strips with the whisked egg yoke and heat in the oven for 30 minutes, keeping a close eye on the color.
Remove the éclairs from the oven and leave to cool on a cooling rack.

For the finish

In a salad bowl, mix the cream cheese, wasabi powder, a few drops of sesame oil, the chopped almonds and Guérande salt.
Pour the very cold single cream into another salad bowl.
Whisk until it has the consistency of a very firm whipped cream. Carefully combine with the cream cheese and fill a large ribbed piping bag.
Cut the éclairs in two lengthways with a bread knife.
Garnish with cream and seal gently.
Cut the Sarrade Smoked Salmon into rectangles and place these on top of the éclairs as a glazing that can be decorated with poppy seeds.
Serve immediately.