Unsweetened eclairs with crab
3 servings
30 minutes
The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.
1
First, prepare the filling for the eclairs. Finely chop the crab, add a tablespoon of mayonnaise, a pinch of lime zest, salt, and pepper to taste. Mix well.
- Crab: 100 g
- Mayonnaise: 110 g
- Lime zest: 5 g
- Salt: to taste
- Ground black pepper: to taste
2
Fill the pastry bag with the resulting mass. Set aside.
3
Prepare Asian sauce. In a deep bowl, combine 100 grams of mayonnaise, sweet chili, mascarpone, a pinch of lime zest, and lime juice. Mix until smooth.
- Mayonnaise: 110 g
- Sweet chili sauce: 25 ml
- Mascarpone cheese: 40 g
- Lime zest: 5 g
- Lime juice: 5 ml
4
Prepare the dough for éclairs. Boil butter, milk, sugar, salt, and water in a saucepan.
- Butter: 90 g
- Milk: 100 ml
- Sugar: 6 g
- Salt: to taste
- Water: 100 ml
5
Add eggs, flour, and mix. Fill a pastry bag with the dough.
- Chicken egg: 4 pieces
- Wheat flour: 120 g
6
Pipe the éclairs onto a silicone mat.
7
Bake at 180 degrees for 10–13 minutes. Remove the éclairs and let them cool.
8
Fill the ready éclairs with crab filling using a pastry bag.
- Crab: 100 g
- Mayonnaise: 110 g
- Lime zest: 5 g
- Salt: to taste
- Ground black pepper: to taste
9
Pour Asian sauce on top.
- Mayonnaise: 110 g
- Sweet chili sauce: 25 ml
- Mascarpone cheese: 40 g
- Lime zest: 5 g
- Lime juice: 5 ml
10
Garnish with caviar.
- Pink salmon roe: 7 g
- Pike roe: 7 g
- Halibut roe: 7 g
