Smoked Salmon Mini Éclair
Ingredients
- 55 g butter
- 120 ml water
- 80 g flour
- 2 large eggs
- 1 egg wash made of 1 egg yolk mixed with milk
filling
- 200 g smoked salmon + extra for serving
- 100 g cream cheese
- 1 shallot chopped
- 1 lemon zest
topping
- 3 tbsp. crème fraiche
- 3 tbsp. chives chopped
- salt and pepper
Method
- Preheat the oven to 160°C. Line a baking tray with non-stick baking paper.
- Place the butter, salt and water in a saucepan and bring to the boil. Remove from the heat and stir in the flour. Return the saucepan to a medium heat and stir briskly until the mixture forms a soft dough and leaves the side of the saucepan dry. Transfer to a bowl without cooling the mixture, then add the eggs one at a time, beating thoroughly after each addition. The dough should be smooth and glossy.
- Fill a piping bag fitted with a plain 10 – 15mm nozzle. Pipe eclairs about 4-5cm strips on to the prepared baking tray. Brush the top of each éclair with a very light coating of egg wash. Place into a preheated oven and bake for 20–25 minutes, until golden brown outside and dry inside. Transfer to a wire rack to cool.
- In the meantime, prepare the salmon mousse. Process the smoked salmon and cream cheese in a food processor until combined. Add the zest of half a lemon and check the seasoning. Transfer in a piping bag.
- Combine the rest of the lemon zest with some crème fraiche for the icing.
- when ready to serve, fill the eclair with the smoked salmon mixture. Dip the top of the éclair in the crème fraiche mixture and dip in the chive.
- Set aside on the serving platter with extra slices of smoked salmon and serve within an hour or so to ensure the eclair keeps its freshness.
