Smoked salmon and wasabi chantilly éclairs
Looking for an orginial appetizer? Try our savory éclair with smoked salmon ans wasabi chantilly
1. Prepare the choux pastry dough based on the savory choux pastry recipe here.
2. Preheat oven to 180 °C (th. 6). Grease the baking sheet with butter. Fit the pastry bag with a 1cm plain nozzle, fill the bag with the batter. Start piping on a baking sheet 6 lines of choux pastry dough strips of 10cm.
3. Beat the egg yolk and brush them. Bake for 30 minutes until golden brown. Take them out and let cool on an oven rack.
4. Pour the whipping cream in a bowl. Whisk until the cream reaches stiff peaks. Continue to stir and add the wasabi. Spoon the chantilly batter into a piping bag fitted with a plain nozzle and keep in the fridge.
5. Cut the choux pastry dough vertically in half. Fill with the wasabi custard and slightly scatter with sea salt. Gently close the éclairs and place nicely on top a slice of smoked salmon. Sprinkle with sesame seeds and serve immediately.
Photo credit: Sucré Salé
