Salmon Cream Cheese Eclair

Ingredients

• 0.5 cup water
• 0.5 cup unsalted butter (Cut into pieces)
• 0.25 tsp kosher salt (Plus more to taste for the filling)
• 0.5 cup all-purpose flour (Sifted)
• 4 large eggs (Approximately 200 g without shells; add gradually as needed for a smooth pâte à choux)
• 8 oz cream cheese (Softened)
• 2 tbsp heavy cream (For loosening the cream cheese filling)
• 1 tbsp lemon juice
• 2 tbsp fresh dill (Finely chopped, plus extra for garnish)
• 8 oz smoked salmon (Thinly sliced)
• 0.25 cup red onion (Very finely diced)
• 2 tbsp capers (Drained and chopped)
• 1 tbsp everything bagel seasoning (For topping)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and fit a piping bag with a large star or round tip.

2. 2

   Combine the water, butter, and salt in a saucepan over medium heat. Bring the mixture to a full simmer, stirring until the butter has completely melted.

3. 3

   Add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Continue cooking and stirring the dough for 1–2 minutes, until a thin film forms on the bottom of the saucepan and the dough looks cohesive and slightly dry.

5. 5

   Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Beat in the eggs one at a time, allowing each egg to become fully incorporated before adding the next. The finished dough should be glossy and thick enough to hold a piped ridge; you may not need every last bit of the fourth egg.

6. 6

   Pipe eight éclair-shaped logs, each about 4–5 inches (10–12 cm) long, onto the prepared baking sheet, leaving space between them. Smooth any prominent peaks with a damp fingertip.

7. 7

   Bake at 425°F (220°C) for 10 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 20–25 minutes, until the éclairs are deeply golden and firm.

8. 8

   Turn off the oven, pierce each éclair near one end with a skewer or the tip of a knife to release steam, and leave them in the switched-off oven for 10 minutes. Transfer to a rack and cool completely.

9. 9

   Beat the softened cream cheese with the heavy cream, lemon juice, chopped dill, and black pepper until smooth and spreadable. Taste and adjust the seasoning, remembering that the salmon and capers are salty.

10. 10

    Cut a long slit along the side of each cooled éclair, or cut off the top third to make an open-faced éclair. Do not remove all the interior if you want the shells to retain their structure.

11. 11

    Fill each éclair with the cream cheese mixture. Layer or fold the smoked salmon over the filling, then add the diced red onion and chopped capers.

12. 12

    Finish with fresh dill and everything bagel seasoning. Serve promptly, while the choux shells are crisp.

Notes

The source excerpt provides the dish concept but does not expose a written ingredient list or method; quantities and instructions above are a culinary reconstruction rather than the author's verified recipe. For crisp shells, fill shortly before serving. Unfilled choux shells can be stored airtight for 1 day and refreshed briefly in a 350°F (175°C) oven before cooling and filling.

Nutrition per serving

• appetizer
• snack
• French
• savory
• smoked salmon
• bagel-inspired
• baked
• party food