Salmon Jalapeno and Prosciutto Chive Éclairs

If you haven’t watched the Great British Baking Show, you’re missing out.  Stop reading this post and look it up on Netflix immediately.  These éclairs were inspired by one episode’s challenge, and were my first venture into the realms of either choux pastry or piping.  Not everything went 100% to plan, but the end results were mighty tasty and all eaten at the barbecue I took them to, so I call this a success!  I  made two varieties with the same base éclair – salmon with jalapeno cream cheese and prosciutto with chive and onion cream cheese.

Contrary to the original recipe, it took my choux roughly twice as long to bake through as expected, though maybe that’s a reflection on my oven.  I’ve reflected the actual cooking time for me below, but keep an eagle eye on your éclairs in case they bake faster in your oven.  The recipe below makes one batch of 25-28, I ended up with 27 mini-éclairs that I split between the two varieties.

Ingredients:

For the Choux pastry:

  • 1 cup (140g) plain flour
  • 1 tsp powdered (caster) sugar
  • 2 pinches of kosher salt
  • 2/3 cup (130ml) milk
  • 1/4 cup/half stick/50g half-fat butter
  • 2/3 cup (130ml) water
  • 4 eggs

For the fillings:

Jalapeno filling

  • 212g cream cheese (1 container of Philadelphia spicy jalapeno cream cheese)
  • 2 tbsp fresh dill, chopped
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • 120g smoked salmon, cut into strips

Chive & Onion filling

  • 212g cream cheese (1 container of Philadelphia chive & onion cream cheese)
  • 2 tbsp fresh green onion, chopped
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • 120g prosciutto, cut into strips

To garnish

  • 12 small sprigs fresh dill, 12 green onion tips

Eclairs

Directions:

  • Preheat the oven to 425°F/220°C/Gas 7.
  • To make the choux pastry, mix the flour, sugar, and salt in a bowl.  Gently heat the milk, butter, and water in a saucepan so the butter melts but the liquid doesn’t bubble.  Once the butter has melted, turn up the heat until the liquid starts to boil.  Immediately turn off the heat, tip in the flour mixture, and beat vigorously with a wooden spoon until a smooth dough is formed.
  • Spread the dough over a large dinner plate to cool to hand-hot, then scrape it back into the pan.  Using a wooden spoon, beat in the eggs one at a time until you have a smooth, shiny mixture.  Spoon into a piping bag (I used a gallon-sized Ziploc bag) with a 1cm hole snipped off or use a 1cm nozzle.  Pipe the mixture onto a baking sheet (each eclair should be about 3-4 inches long, and I piped down one layer for each and then went back and piped another line of dough on top of each to make them double height) then bake for 40-45 minutes, reducing the temperature to 395°F/200°C/Gas 6 as soon as the sheet goes into the oven.
  • Remove from the oven and split the éclairs down the middle of the top (lengthwise) with a small serrated knife, then return to the oven for 5 minutes until crisp and golden.  Set aside to cool.
  • Meanwhile, make the fillings in separate bowls by mixing the cream cheese, dill/green onion, lemon juice, and seasoning. Spoon into two piping bags (I used sandwich-sized Ziploc bags) with a 1cm hole snipped off.  Once the éclairs have cooled completely, pipe the filling into them and top with strips of smoked salmon/prosciutto.  Garnish with a small sprig of dill for each salmon éclair, or the tip of a green onion for each prosciutto éclair.

 

Tip:  The éclairs and cream cheese filling can be made a day in advance and kept in the fridge, the éclairs in an airtight container.

Eclairs 2

Advertisements

2 thoughts on “Salmon Jalapeno and Prosciutto Chive Éclairs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s