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Smoked Salmon and Wasabi Cream Eclair

Temps de
préparation 30 minutes
Temps de
cuisson 30 minutes
Niveau de
difficulté Difficulty: ++
Dish type Starter
Cuisine type Fish, Smoked salmon, Traditional
Portions 8

Ingrédients

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
Imprimer la recette

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.