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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This appetizer put a spin on the sweet French eclairs. Changing from sweet to savory by adding seasoning to the pate chu is really simple to make don't be scare ,is like bagel with lox.but ten times better. Creation is a matter of looking around . Read more .Enjoy Ingredients:
pate chu..(puff pastry cream) |
1/2 c. water |
4 tbsp. butter, cut into sm. chunks |
1/2 c. flour |
2 extra lg. eggs, beaten lightly |
1/2 tsp. garlic powder |
1/2 tsp. dry dill |
u can add other herbs hey add lemon pepper to it with lemon thyme.make it our own. |
--filling |
1/2 lb. cream cheese, softened |
(regular or lite) |
1/4 c. sour cream (regular or lowfat) |
6 oz. smoked salmon, chopped fine |
juice of 1/2 lemon and grated zest |
1 tbsp. fresh dill, minced |
dash of nutmeg |
1 tsp. minced garlic |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half.
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