Puff pastry eclair, crunchy vegetables as a coleslaw, light mayonnaise, parmiggiano tiles
Appetizers, Vegetables and Fruits
A lot of crunchy vegetables in a pâte à choux with a creamy mayo and parmesan tiles.
IngredientsRecipe for 4 persons
For the choux
For the vegetables
For the topping
- Salt and pepper
Preparation time: 45.00 min
Preheat your four at 480.00 °F
- For the mise en place
Clean the vegetables, peel the carrots and the celery, shred them in the food processor. Cut the cherry tomatoes in quarters. Slice the radish finely, and put it in ice water. Remove the stems from the asparagus and peel them.
- For the choux
Pre heat the oven to 480°F. In a pan, bring the water, the milk, the salt, the sugar and the butter to boil, remove from the stove then add the flour and mix the dough with a wood spatula. Put the dough in the stand mixer and mix gently, adding the eggs one by one. When done, with a pastry bag, make 12-13 cm eclairs, then put them in the oven on low temperature, 375°F and cook them for 30-40 minutes.
- For the vegetables
In a bowl, make the vinaigrette with balsamic vinegar, olive oil, salt, pepper and lemon juice. Add the tomatoes and the radish.
Mix the carrots and the celery with some of the light mayo.
Cut the bocconcini.
- Parmesan tiles
On a baking tray lined with parchment paper, put 12 tea spoons of grated parmesan, making sure there is enough space between them. Cook it until golden and let them cool down.
- For the eclair
Remove the top of the eclair, put some salad inside, add the vinaigrette and the bocconcini on top and finish with the asparagus.
- For the mayo
In a bowl, mix the egg yolks and the mustard, mix it with a whisk, and add the oil gently until a firm mayo is formed, then season with salt and pepper, lemon juice and chives.
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