ECLAIRS WITH CRAB AND DILL CHANTILLY
Ah, les éclairs, les gougères, les chouquettes. These French classics and delicacies are a must to eat (all fluffy and yummy), adored by all, all over the world (whether you are French, English, Americans, etc…) AND they are terribly easy to make… For the Christmas with a twist theme, I will propose you some éclairs to prepare but in a salted way (I revisit the classics this Christmas remember..) : with crab (you know how I absolutely adore crab) and a wonderfully dill chantilly as light as a cumulonimbus (without the side effect…).
I invite you to invest in a “Pan éclairs” though. It will save you time, time and time… and for some a jolly nervous breakdown especially when the dough decides to have a life on its own in the oven. Believe me, I use mine a lot…..(my friends borough it a lot as well…).
For the crab (or my fish, shellfish and seafood in general), I always go to the “Chelsea fishmongers” in Elystan Place or on Saturdays in Bute Street Market where a friend of mine sells the crabs and fishes of a relative who is a fisherman in Dorset. His products had been fished the day before so you cannot find any fresher (in London).
It is important and I insist, to have an ultimate crab quality. If by any chance you live by the sea, tuck in then…
Wine pairing : Pouilly Fumé (White) from the Loire Valley.
ECLAIRS WITH CRAB AND DILL CHANTILLY
A quick glance in your kitchen…
In your fridge
Crème fraîche (double cream)
Butter
Eggs
Fresh crab
Fresh dill
In your cupboard
Flour
ECLAIRS WITH CRAB AND DILL CHANTILLY
For 9 éclairs
125 g 4,4 oz flour sifted
3 eggs
100 ml 3,40 oz water
150 g 5,2 oz fresh crab
2 handfuls fresh dill finely chopped
20 g 0,70 oz double cream
Preheat your oven to 180 °C.
Put the butter and water in a pan and bring it to a boil.
Off the heat, add the flour all at once and stir vigorously for 3 minutes.
Add the eggs one by one, mixing well between each.
Using a pan eclair, lay the dough into each shape
If not, place the dough in a pastry bag and draw up lightning of 13 cm long.
Cook for 20-25 minutes.
Meanwhile, in a food processor, raise the double cream with the whisk.
Add delicately the crab and dill and combine well.
Set aside in the fridge.
Just before serving, incise delicately each éclair (be careful, do not open them!) and incorporate a few tsp of the crab mixture inside.
Enjoy !
Pour 9 éclairs
75 g de beurre
125 g de farine tamisée
20 cl d’eau
3 œufs
100 g de chair de crabe fraîche
2 généreuses poignées d’aneth fraîche ciselée
20 g de crème liquide
Dans une casserole, mettez le beurre et l’eau à fondre.
Incorporez la farine et remuez énergiquement le tout pendant 3 minutes.
Retirez la casserole du feu et ajoutez les 3 œufs.
Mélangez bien pendant 3 minutes.
À l’aide d’une poche à pâtisserie, couchez la pâte à chou en forme d’éclair. *
Enfournez pendant 15 minutes.
Montez la crème à l’aide d’un fouet et incorporez le crabe et l’aneth jusqu’à obtention d’une crème.
Réservez au frigidaire.
Juste avant de servir, ouvrez l’éclair dans la longueur.
Incorporer le crabe et servez immédiatement.
