Savoury lollipops

1. Prepare the choux. Pour 20 cl of water in a saucepan with salt and butter cut into pieces. Heat over low flame.

2. When the butter is melted, remove the pan from heat and pour the flour. Mix and put back the pan on the stove. Stir vigorously with a wooden spoon until the dough comes away from the sides. Remove from heat and incorporate the eggs one by one.

3. Preheat the oven to 200°C (th. 6/7). Fill a pastry bag with the dough and make small heaps on the oven tray lined with greased parchment paper, spacing them 2cm. Bake for 20 minutes, reducing the temperature to 150°C (th. 5) halfway. Remove the choux from the oven and let cool.

4. Prepare the chantilly cream. Cut the salmon into small cubes. Cut the lobster tail into 9 slices, then cut each one in half. Fry the pieces in a pan with 1 tablespoon of olive oil for 3 minutes. Season with salt and pepper.

5. Whip the very cold cream. Divide into 2 bowls. Season the first one with the chopped dill. Add salt and fill a pastry bag with a decorating tip. Refrigerate. In the second bowl add the duck liver mousse and mash with a fork. Pepper and fill another bag with a decorating tip. Place in the fridge.

6. Prick the choux on stalks placed on a styrofoam base. Pipe half of the choux with the dill cream and a cube of salmon on top. Repeat the operation with the liver mousse cream and top with a piece of lobster. Serve immediately or store in the fridge until serving.

Photo credit: Sucré Salé