Eateries crab eclairs and profiteroles

Description

Eateries offer the option of a cake that will perfectly decorate your table. The stuffing for them can be very diverse, I suggest a combination of cream cheese, avocado and crab sticks. For the recipe for the choux pastry thanks maria_selyanina.

Ingredients

Crab sticks

100 g
Cream cheese

150 g
Cream

200 ml
Avocado

1 piece
Greens

1 coup
Water

250 ml
Salt

5 g
Sugar

5 g
Butter

100 g
Flour

150 g
Chicken egg

250 g
Lemon

1 piece
Cucumber

1 piece
Shrimp

5 piece
Vegetable oil

1 Tbsp
Soy sauce

2 Tbsp
Pistachios

1 Tbsp

Cooking

To prepare the choux pastry, mix water with sugar, salt and diced butter, bring to a boil.

Remove from heat and pour all the sifted flour in advance. Stir thoroughly, leaving no dry flour patches. The dough should look like this:

To return to the fire, to dry, to evaporate excess moisture on medium heat for 2-3 minutes. The dried dough should roll into a ball, and at the bottom to form a small crust. In this case, the dough will absorb more eggs and it would be better to climb.

For the choux pastry of eggs whipped with a whisk until smooth and prorezyvatsja just in case, so the denser part of the protein does not fall into the dough, and it will be more homogeneous.

Hot dough to shift in the bowl of a stand mixer or in a large, deep bowl. Little by little add eggs into the hot dough. If the dough is done in a stationary mixer, then using a nozzle To (not the hook!!!), at low RPMs (1-2). If hands, then using a plastic or wooden spatula spoon.

After adding each portion of the eggs, the dough needs to be knead until smooth, then add the next portion. As soon as will be added the last part of the egg mass and obtained the desired consistency, the dough should be thoroughly stirred with a mixer or spatulas that it was completely smooth and shiny. The finished dough will fall from spatula or nozzle.

To prepare the eclairs choux dough to shift into a pastry bag with round or star nozzle.

Put the eclairs on a baking sheet on a silicone Mat. Eclairs brush with beaten until smooth with a pinch of salt and the strained egg. I heated the oven to 230 C put the pan, after 5 minutes, lowered the temperature to 180 C, bake until Golden brown. The oven do not open!

To prepare the filling, whip the heavy cream until soft peaks form.

Avocado peel and grind to puree state without lumps.

Crab sticks to RUB on a medium grater.

For the crab sticks, add cream cheese, mix, pour 1/2 of the whipped cream. Cut the eclairs lengthwise, on the top to turn and fill with cooked custard with crab sticks. To the mashed avocado add to taste lemon juice, salt, pepper, mix well. Carefully enter the remaining whipped cream. Fill the bottom part of the éclair prepared stuffing. Part of the avocado cream (1/3) leave for the salad.

Profiteroles will be filled with salad. Shrimp and remove the intestinal vein, pour soy sauce for 5-10 minutes, fry in vegetable oil until Browning, not to overdry.

With a cucumber cut the skin, cut small cubes, shrimp, and crab sticks finely crumble, add the creamy avocado mass, stir. Optionally, you can add finely chopped greens.

Profiteroles cut in half, fill with lettuce, sprinkle with chopped salted pistachios, decorate with greens.

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