Eclairs with red fish

An éclair doesn't have to be a sweet and rich pastry. Try these mini éclairs filled with a delicate cream cheese frosting and aromatic red fish. They're not only a delicious appetizer but also a wonderful decoration for your holiday table.

Step-by-step recipe

Step 1:

Pour milk into a saucepan over the fire, add water, sugar, salt, and butter.

Step 2:

Once the butter has melted, add the flour and stir constantly until the dough forms a ball.

Step 3:

Mix 3 eggs into the dough.

Step 4:

Using a pastry bag fitted with a nozzle, pipe mini eclair shapes onto a Teflon mat.

Step 5:

Bake for 10 minutes at 220 degrees, then reduce the temperature to 180 and bake for 25 - 30 minutes.

Step 6:

In a clean bowl, blend 175g of cream cheese and basil leaves.

Step 7:

Add another 175 g of cream cheese, heavy cream and beat with a mixer.

Step 8:

Cut the red fish into small squares, place in a bowl, add grainy mustard and mix.

Step 9:

Cut the mini eclairs in half lengthwise.

Step 10:

Using a pastry bag with a nozzle, pipe three portions of cream cheese frosting into each halves in the shape of roses.

Step 11:

Place the second halves on top, hollow side up, and press down lightly.

Step 12:

Place the red fish into the resulting “boats”.

Step 13:

Garnish with basil leaves.

Cooking tips

Mix the eggs into the dough one at a time.

Use a piping bag fitted with a 12mm French star tip.