Latest Recipes

Canapes - Smoked Salmon Eclairs

     
Smoked Salmon Eclairs

INGREDIENTS
CHOUX PASTRY

300ml Milk
50gm Unsalted butter
50gm Lard
To taste Sea salt
150gm Plain flour, sieved
3 Eggs, cracked
2 Egg whites, cracked and whisked to soft peaks
HERBED CREAM CHEESE
300gm Goats cheese, warmed to room temperature
2 bunches Chives, finely sliced, washed and drained
1 bunch Chervil, leaves picked, washed, drained and finely chopped
40mls Cream
To taste Sea salt and freshly ground black pepper
TO SERVE
1kg Smoked Salmon, cut into 5gm portions
200gm Salmon caviar
1 bunch, chives, finely sliced, washed and Drained

METHOD
1. Pre heat an oven to 180c.
CHOUX PASTRY
2. Over a low heat, in a heavy bottomed saucepan, add the milk, butter, lard and salt, heat until the butter and lard have completely melted, stir until all the ingredients are thoroughly combined.
3. Add the flour to the melted butter mixture it, mixing it in with a wooden spoon for a minimum of 3 minutes until all the ingredients are thoroughly combined, remove the saucepan from the heat and allow the dough to cool to room temperature.
4. Add the whole eggs one at a time, ensuring the eggs are thoroughly incorporated into the dough before the addition of the next egg, once completed the mixture should be smooth and shiny.
5. Add the egg whites and fold through until they are also thoroughly incorporated into the dough.
6. Line the required number of baking trays with lightly oiled silicone paper.
7. Place the dough into a piping bag and pipe the required number of 5cm long éclairs, allowing a little expansion room for the éclairs to rise.
8. Place the baking tray into the oven and bake for 8-10 minutes, or until the pastry has risen, is a light golden brown and is cooked through.
9. Remove the baking tray from the oven, allow éclairs to cool down for 5 minutes, then remove and place onto a wire cooling rack and allow to cool to room temperature.
HERBED CREAM CHEESE
10. Add the goat’s cheese, chives and chervil, salt and pepper to a mixing bowl, mix until all the ingredients are thoroughly combined, and place into a piping bag.
TO SERVE
11. Cut the cooled éclair laterally along its length, pipe a portion of the goat’s cheese mixture into each éclair, top and drape with a portion of the smoked salmon, salmon caviar, chives, and serve immediately. 

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