"Simplicity is the ultimate sophistication" LdV

Monday, 16 November 2015

EASY CHRISTMAS : THE FRENCH CLASSIC WITH A TWIST {PART 3} - ECLAIRS WITH CRAB AND DILL CHANTILLY

EASY CHRISTMAS : THE FRENCH CLASSIC WITH A TWIST
{PART 3}
ECLAIRS WITH CRAB AND DILL CHANTILLY
(Eclairs au crabe et chantilly d'aneth)


Ah, les éclairs, les gougères, les chouquettes. These French classics and delicacies are a must to eat (all fluffly 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...You can find some for less than 9 pounds at Amazon (click here). 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 (click here) or on Saturdays in Bute Street Market where a friend of mine sells the crab and fish of a relative who is a fisherman in Dorset. His fish and crab have 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.

If you have missed the previous recipe for your easy Christmas, it's here :

* Gruyère guimauves with mushrooms dust (click here)    
* Armagnac and roquefort ice-cream (click here)




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

75g 2,6 oz of butter
125g 4,4 oz of flour sifted
3 eggs
100ml 3,40 oz of water
150g 5,2 oz of fresh crab
2 handfuls of fresh dill finely chopped
20g 3/4 oz of double cream

Pre-heat your oven to 180.
Put the butter and water in a pan and bring 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 !



Eclairs au crabe et chantilly d'aneth

Pour 9 éclairs
75 g de beurre
125 g de farine
tamisée 
20cl d'eau
3 œufs
100 g de crabe
2 généreuses poignées d'aneth fraîche 

20g de crème liquide

Préchauffer votre four à 180°.
Dans une casserole, mettre le beurre et l’eau à fondre.
Incorporer la farine tamisée pour éviter les grumeaux.
Remuer énergiquement le tout pendant 3 min.
Retirer la casserole du feu et ajouter les 3 œufs. Mélanger le tout pendant 3 min.
A l’aide d’une poche à pâtisserie, coucher la pâte à chou en forme d’éclair. *
Enfourner  pendant 15 min.
Pendant ce temps, égoutter le crabe. Laver et ciseler l’aneth.
Faire monter la crème liquide à l’aide d’un fouet et incorporer le crabe et l’aneth  jusqu’à obtention d’une crème harmonieuse.
Réserver au frigidaire.
Juste avant de servir, ouvrir l’éclair dans la tranche.
Incorporer le crabe. Servir frais.

* Vous pouvez utiliser également un moule spécifique pour éclairs.


Inspired by la Grande épicerie du Bon Marché

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