Ingredients
Choux Pastry for the Eclairs
- 80 grams Butter
- 150 grams water
- 120 grams Flour, Plain
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 eggs
- 1 tablespoon lemon juice
- 1 tablespoon Gruyere Cheese (or similar), grated (optional)
- sesame seeds, to garnish
Filling
- 220 grams ricotta cheese, preferably full fat
- 80 grams Creme Fraiche or sour cream
- 150 grams Smoked Salmon
- 2 teaspoons horseradish mustard
- 1 teaspoon capers
- 1 sprig Dill leaves (fresh), to taste
- Cracked Black Pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven at 210C.
Put butter, water, salt and pepper into the Thermomix bowl and cook 5 min, 100C Speed 1.
Add Flour and mix 1 min Speed 3.
Allow the dough to cool down by resting it for a few minutes with the lid open.
At speed 5, drop the eggs through the lid hole, one at the time every 15 seconds. Mix for a further 30 seconds once the last egg has been dropped in. add in the grated gruyere cheese (if used) and mix through a few more seconds.
Spoon the choux pastry mixture into a piping bag with a large star nozzle. On one or two baking trays lined with silicon paper, pipe the Eclair in 5cm long straight lines, allowing enough space between for them to double in size without touching.
Sprinkle sesame seeds to garnish each Eclair and bake for about 20 minutes until golden brown and slightly crispy.
Allow to cool completely before filling.
In a clean and dry bowl, place the dill and capers. Chop for 5 seconds at speed 7. Scrape the sides of the bowl and repeat if necessary.
Add salmon and pulse for 1 sec on Turbo.
Add Ricotta, creme fraiche, horseradish mustard, lemon juice and pepper and stir on reverse
"Counter-clockwise operation" , speed 2 or 3 for 10 seconds. Scrape sides of the bowl and repeat step if necessary until all blended.
Cut each Eclair neatly from top to bottom on one side only or in full halves if preferred.
Place the filling into a piping bag with a large round nozzle or alternatively use a teaspoon to carefully fill each pastry with the smoked salmon mixture.
Display on a serving platter and garnish with a lemon slice and a sprig of dill.
To make the Eclairs
For the Salmon cream filling
To Assemble
Tip
Piping Bag, star nozzle, round nozzle.
Silicon baking mats
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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