Caviar Eclairs

Name: Caviar Eclairs
Yield: 20 éclairs
Ingredients: 8 ounces whipped cream cheese; ½ cup sour cream; 4 ounces black caviar; Finely chopped fresh dill; Freshly ground black pepper, to taste; 1 recipe Pâte à Choux, prepared through Step 3 Butter, for the baking sheet; 1 recipe Pâte à Choux, prepared through Step 3 Butter, for the baking sheet; 5 slices of smoked salmon; 1 egg, beaten

Preparation info

20
éclairs

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 recipe Pâte à Choux, prepared through Step 3 Butter, for the baking sheet
1 egg, beaten

Starter
Pescatarian
Gluten-free

Method

Butter a baking sheet. Fill a pastry bag fitted with a small plain tip with warm Pâte à Choux. Pipe out 2-inch lengths of the pâte à choux. They should look rather like strips of yellow toothpaste. Top each with a second strip of the pâte. Form 20 such miniature éclairs. Brush the tops of the éclairs with beaten egg. Bake according to the pâte à choux directions (Steps 4