Savory éclairs with salmon, crab and dill

Ingredients

• 250 ml Water (For the choux pastry)
• 100 g Unsalted butter (Cut into small dice, at room temperature)
• 2 g Salt (About ½ teaspoon)
• 150 g Wheat flour (type 45) (Sift before use)
• 4 pcs Eggs (At room temperature)
• 200 g Fresh salmon (Skinless fillet, to poach)
• 150 g Crab meat (Canned, drained)
• 100 g Mayonnaise (Homemade or store-bought, at room temperature)
• 5 g Fresh dill (Finely chopped)
• 3 g Chives (Chopped)
• 50 g Red bell pepper (Finely diced)
• 50 g Green apple (Peeled and diced, adds a sweet touch)
• 15 ml Lemon juice (About 1 tablespoon, freshly squeezed)
• 0.5 g Espelette pepper (About ¼ teaspoon)
• 50 g Grated Parmesan (For the crumble)
• 30 g Butter (for the crumble) (Cold, cut into small dice)
• 1 pcs Egg (for glazing) (Beaten with 1 tablespoon water)

Instructions

1. Prepare the choux pastry

   In a saucepan, bring to a boil the water, the butter diced and the salt. As soon as the butter melts and the mixture boils, remove from heat and add the flour all at once. Stir vigorously with a whisk until the dough pulls away from the sides and forms a smooth ball.

   Time: PT10M

2. Dry the dough

   Return the saucepan to medium heat for 1 to 2 minutes, stirring constantly to evaporate excess moisture.

   Time: PT2M

3. Incorporate the eggs

   Transfer the dough to a bowl, let it cool for 5 minutes, then add the eggs one by one, mixing well between each addition until you obtain a homogeneous and supple dough.

   Time: PT5M

4. Glaze and shape the éclairs

   Preheat the oven to 180°C. Place parchment paper on a baking sheet. Put the dough in a piping bag fitted with a plain tip and pipe 5 cm long strips. Lightly brush each éclair with the beaten egg (egg + water).

   Time: PT5M

   Temperature: 180°C

5. Bake the éclairs

   Bake the éclairs 20 minutes, until they are well golden and dry to the touch.

   Time: PT20M

   Temperature: 180°C

6. Prepare the crumble

   In a bowl, mix the grated Parmesan, flour and cold butter diced. Work with fingertips until you get a sandy texture. Set aside.

   Time: PT5M

7. Poach the salmon

   Bring a saucepan of lightly salted water to a boil, reduce to low heat and submerge the salmon fillet for 5 minutes, until just cooked. Drain and let cool, then coarsely flake.

   Time: PT5M

8. Prepare the filling

   In a large bowl, combine the flaked salmon, drained crab meat, mayonnaise, dill, chives, red bell pepper, apple, lemon juice, Espelette pepper, salt and pepper. Adjust seasoning to taste.

   Time: PT10M

9. Assemble the éclairs

   Once the éclairs are cooled, carefully cut them in half lengthwise. Spoon a generous amount of filling onto each lower half, close with the top half.

   Time: PT5M

10. Add the crumble and serve

    Sprinkle the prepared crumble over the top of each éclair. Serve immediately or keep refrigerated until serving.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Eggs: Organic chicken eggs
• Instead of Fresh salmon: Smoked salmon (will reduce cooking time)
• Instead of Crab meat: Surimi, Peeled shrimp
• Instead of Mayonnaise: Thick Greek yogurt
• Instead of Fresh dill: Chives, Tarragon
• Instead of Chives: Dill
• Instead of Red bell pepper: Sweet paprika
• Instead of Green apple: Red apple
• Instead of Lemon juice: Apple cider vinegar (½ teaspoon)
• Instead of Espelette pepper: Smoked paprika
• Instead of Grated Parmesan: Grana Padano
• Instead of Butter (for the crumble): Margarine
• Instead of Egg (for glazing): Milk + sugar

Equipment Needed

• Medium saucepan
• Whisk
• Silicone spatula
• Stand mixer or hand mixer (optional)
• Piping bag (or sturdy plastic bag)
• Baking sheet
• Parchment paper
• Oven
• Chef's knife
• Cutting board
• Mixing bowl

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Replace lemon with yuzu for an original Asian twist.
• Add a pinch of orange zest to the crumble for extra freshness.
• Use smoked salmon instead of poached salmon for a stronger flavor and time saving.

Troubleshooting

Storage

Refrigerator: Filled éclairs keep for 2 days in the refrigerator, covered with plastic wrap.

Freezer: Not recommended to freeze filled éclairs; the pastry loses its crunch.

Room temperature: Unfilled éclairs stay crisp for 1 day at room temperature, away from humidity.

Make-Ahead Tips

• Bake the éclairs the day before and store them in an airtight box at room temperature.
• Prepare the filling 24 h in advance and keep it refrigerated.
• Assemble the éclairs just before serving to preserve the crumble's crunch.