Smoked Eel and Cucumber Profiteroles

Name: Smoked Eel and Cucumber Profiteroles
Yield: Serves 6
Ingredients: 1 cucumber; 3 large eggs or 4 smaller ones; 3 oz/84 g grated Cheddar cheese; A dash of Tabasco sauce; 1 large clove of garlic, skinned and finely chopped (optional); 7 oz/200 g plain flour; remove 2 tsp flour and add 2 tsp mustard powder; 7 oz/200 g plain flour; remove 2 tsp flour and add 2 tsp mustard powder; 7 oz/200 g plain flour; remove 2 tsp flour and add 2 tsp mustard powder; Plenty of freshly ground black pepper; 2 tubs of crème fraîche (10.6 oz/300 g each); 1 lb/450 g smoked eel, sliced into slivers; 5 oz/140 g butter, cut into bits; ½ pint/285 ml water

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These can be prepared entirely in advance – the profiteroles can even be made and frozen, but I recommend that you put them in a solid box or container in case they get bashed in the freezer. If they have been frozen, they are much nicer if baked in a moderate oven for 7–10 minutes.

These profiteroles need no further stodge in the form of bread to accompany them, just a green salad and a tomato salad.

Ingredients

Fish course
Pescatarian

Ingredients

Method