© Nicolas Berges
Éclairs with peas and smoked trout
No more chocolate and coffee éclairs! Discover the savory version of this pastry by Jean-Baptiste Mazaud, winner of the Tradition d'Aujourd'hui Occitanie 2023 trophy and chef at restaurant Meurette.
This recipe from Jean-Baptiste Mazaud, chef at Restaurant Meurette in Rouède, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 6
- Preparation time: 35 min
- Cooking time: 1 h
- Resting time: 18 h
Ingredients for theéclairs
For the choux pastry
- 125 g milk
- 50 g butter
- 62 g flour
- 2 eggs
- 2 teaspoons sugar
- pinch of salt
For the pea purée
- 500 g fresh pe as
- 20 cl single cream
For the smoked trout
- 1 trout, 500 g
- 80 g sugar
- 120 g fine salt
For the dressing
- Lemon zest
- A few chervil leaves
Steps for theéclairs
- Prepare the smoked trout (the morning before): lift the trout fillets and remove the bones. Immerse the fillets in the salt-sugar mixture for 8 hours. Rinse and dry the fillets. Place the trout in a smokehouse for one night (if you don't have a smokehouse, see "Chef's tip").
- Prepare the choux pastry: in a saucepan, combine the milk, butter, salt and sugar. Bring to the boil. Add the flour all at once, and allow to dry over the heat for a few minutes. Pour the batter into a mixing bowl, then add the eggs one at a time, mixing well between each.
- Make the eclairs: using a 12 mm plain tip, pipe 8 cm-long eclairs. Bake for 15 min at 185°C, then continue baking at 160°C for a further 20 min. Do not open the oven during baking.
- Prepare the pea purée: remove the skin from the peas and cook them in the English style. Reserve some for decoration. Heat the cream and add the peas. Blend to a smooth purée and season.
- To serve: cut an éclair in half lengthways and fill the bottom with the pea purée. Top with thin slices of trout, a few peas, chervil leaves and finish with lemon zest.
Chef's tip:
Don't have a smoker? You can use a smoking bell. Or place smoking wood shavings on aluminum foil at the bottom of a saucepan or wok, place a grate on top, on which you place the food to be smoked and cover.
Forfurther information:
- Meurette, Le Village, 31160 Rouède
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Meurette
These recipes might interest you
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
