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Savory éclairs with salmon, crab and dill
Small savory éclairs, light and crispy, filled with a creamy mixture of poached salmon, crab meat, homemade mayonnaise, fresh dill and a hint of lemon. A parmesan crumble adds crunch just before baking. Ideal for holiday appetizers.
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Cost Breakdown
Critical Success Points
- • Gradual incorporation of eggs into the choux pastry
- • Baking the éclairs until they are completely dry inside
- • Poaching the salmon without overcooking
- • Balancing the seasoning of the filling
Safety Warnings
- • Be careful of boiling water splashes when poaching the salmon.
- • Handle the hot oven (180°C) with kitchen gloves.
- • Consume the salmon and crab immediately after cooking to avoid any risk of contamination.
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