Smoked Salmon Bites using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful soirée where the air is perfumed with the delicate scent of smoked salmon dancing with the sweet-tart explosion of pomegranate seeds nestled within airy mini éclairs. These elegant bites, originating from the grand patisseries of France, have taken a savory twist that would make even Marie Antoinette trade her cake for a plate of these beauties! Each éclair is a tiny canvas waiting to be filled with a creamy dill-infused mixture that’s as decadent as a day at Versailles, making them the perfect appetizer for any gathering. Fun fact: Did you know that éclairs were originally called 'pain à la duchesse'? Well, now they might just be the 'pain à la fête' with this playful twist!
Ingredients
- 125 g Water
- 2 g Salt
- 50 g Butter
- 75 g Flour t55
- 3 Eggs
- 200 g Whipping cream
- 10 g Fresh dill
- 50 g Smoked salmon
Steps
Choux Pastry Preparation
- Add 125 g of water, 2 g of salt, 50 g of butter in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 75 g of flour t55 in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Let the mixture cool down for a few minutes.
- Mix manual: 20sec / 0°C / Speed 5. Filler cap open
- Add 1 egg one by one for 1 minute through a plate.
- Mix manual: 20sec / 0°C / Speed 5. Filler cap open
- Add 1 egg one by one for 1 minute through the plate.
- Mix manual: 20sec / 0°C / Speed 5. Filler cap open
- Add 1 egg one by one for 1 minute through the plate.
- Transfer the content of the food processor bowl in a piping bag.
- Preheat the oven at 180°C.
- Pipe small choux shapes onto a baking sheet lined with baking paper.
- Cook in the oven at 180°C during 20min.
- Bake for 20-25 minutes, or until golden brown.
- Let them cool completely.
Creamy Filling Preparation
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 45sec / 0°C / Speed 4.
- Chop, and add 10 g of fresh dill in the food processor bowl.
- Gently fold in chopped Fresh Dill.
- Transfer the content of the food processor bowl in the piping bag.
Assembly
- Cut the cooled choux buns horizontally in half.
- Pipe the creamy dill mixture onto the bottom half of each bun.
- Arrange Smoked Salmon slices over the cream.
- Sliced, and place 50 g of smoked salmon on a preparation content.
- Replace the top half of the choux buns.
- Serve Immediately.
