Eclairs with Smoked Salmon
Appetizers • Kazakhstani
Description
Eclairs filled with smoked salmon
Ingredients
- 3.2% Milk 5 fl oz
- Wheat Flour 5 oz
- Chicken Egg 2 pieces
- Trimoline 0 oz
- Butter 0 oz
- Smoked Salmon Flavored Croutons 5 oz
- Semi-soft cream cheese 5 oz
- 33% Cream 5 fl oz
- Whole egg 2 pieces
- Vegetable Oil 10 fl oz
- Beetroot 0 fl oz
- Salt to taste
- Sesame bun to taste
- Sorrel to taste
Step-by-Step Guide
Step 1
In a saucepan, pour in the milk, add the butter, trimoline, and a pinch of salt, and bring to a boil. Gradually add the sifted flour while stirring continuously, and cook on the stove for 3–5 minutes.
Step 2
Transfer the dough to a mixer fitted with a paddle attachment, set it to the lowest speed, gradually add the eggs, mix until smooth and uniform, then transfer to a piping bag.
Step 3
Pipe small éclairs measuring 6 cm in length onto a silicone baking mat, and bake at 375°F for 12–13 minutes. Then remove from the oven and let cool.
Step 4
Cut the salmon into medium cubes and blend it with the cheese until smooth. Pass through a sieve.
Step 5
Fold the cream into the salmon until it reaches a creamy consistency, then transfer it to a piping bag.
Step 6
For the aioli, while constantly stirring the egg yolks, gradually drizzle in the vegetable oil. Whisk until an emulsion forms, season with salt to taste, and add beet juice until the desired color is achieved.
Step 7
Make a small hole in each éclair, fill it with salmon mousse, and dip the top of the éclair in aioli. Repeat the same process with all the éclairs. Serve topped with sesame seeds and garnished with sorrel.
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