Recipes, Entrées

Salmon and Lemon Cream Éclairs

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Salmon Éclairs with Lemon Cream

For 6 people

Difficulty : medium

Price  medium

Preparation time : 20 minutes

Cooking time : 30 minutes per batch

Ingredients

For the choux pastry

  • 125 ml of water
  • 125 ml of milk
  • 100 g of butter
  • 1 pinch of salt
  • 150 g of flour
  • 4 eggs
  • 50 g of grated Parmesan (for a more intense flavor)
  • 1 pinch of pepper

For the filling

  • 100 g of cream cheese
  • 1 tablespoon of thick cream
  • 1 teaspoon of lemon zest
  • 100 g of smoked salmon, chopped into small pieces
  • Fresh dill

Ustensils

Preparing the choux pastry

Off the heat, add the flour all at once and stir vigorously.

Return to low heat and dry out the dough until it starts to pull away from the sides.

Off the heat, add the eggs one at a time, mixing well after each addition.

Fold in the grated Parmesan and pepper.

Pipe small éclairs using a piping bag.

Bake at 180°C (350°F) for 25-30 minutes (they should be golden and crispy).

Preparing the filling

Mix the cream cheese, cream, lemon zest, and a bit of pepper.

Fill the éclairs.

Cut the éclairs in half and fill them with the lemon cream and smoked salmon pieces.

Sprinkle with fresh dill and gently close the éclairs.

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