Mini éclairs com mousse de abacate, bacon e tomate cherry | Small éclairs with avocado mousse, bacon and cherry tomatoesquarta-feira, agosto 13, 2014
"Happily [choux] is one of the easiest pastries to make: bring a little water and butter to a simmer in a saucepan, dump in flour, beat over heat to thicken it, and whip in a few eggs. That's all there is to it..."
Julia Child, The way to Cook, 1989
Ingredientes (para cerca de 22 mini éclairs)
Para a massa choux salgada:
1 chávena de água
85 g de manteiga sem sal, fria e cortada em cubos
1 chávena de farinha
½ colher de chá de sal
4 ovos grandes, à temperatura ambiente, batidos
Para pincelar: 1 gema de ovo, um pequeno esguicho de água e uma pitada de sal, bem misturados
Para a mousse de abacate:
1 abacate maduro
1 colher de sopa de sumo de limão
1 colher de sopa de azeite
1 colher de sopa de natas
Pimenta preta moída
Para os éclairs:
2 colheres de sopa de cebola roxa finamente picada
2 colheres de sopa de coentros finamente picados
8 fatias de bacon
14 tomates cereja, lavados e cortados em fatias finas
1 cup water
85 g cold unsalted butter cut in cubes
1 cup flour
½ tsp salt
4 large eggs, room temperature, beaten together
Egg wash: 1 egg yolk, splash of water, pinch of salt, blended together
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp heavy cream
Freshly ground black pepper
2 tbsp finely chopped coriander
8 slices bacon
14 cherry tomatoes, rinsed and thinly sliced
2. Savory choux pastry: in a medium saucepan, heat the water and butter together over medium-high heat, stirring once or twice to help the butter melt. Then reduce the heat to medium.
3. Sift together the flour and salt over a medium bowl. Add the sifted dry ingredients all at once to the butter and water mixture, and set the bowl nearby. Stir the mixture vigorously with a wooden spoon to help bring it into a one cohesive ball. Continue stirring, less vigorously, until the pastry pulls away from the sides of the pan, another minute or so. Turn the dough out into the reserved bowl and let sit for about 1 minute, or until the pastry is cool enough to touch comfortably with your fingertip for at least 10 seconds.
4. Add half of the beaten eggs to the pastry. Stir vigorously with a wooden spoon until the dough looks uniform and glossy, about 1 minute. Add half of the remaining egg mixture and continue to stir until the dough is uniform and glossy, about 1 minute. Repeat with the remaining egg mixture.
5. While the dough is still warm, pipe onto lined baking sheets. Brush each choux lightly with egg wash and bake for 20 to 25 minutes, or until puffed and golden brown. Turn off the oven, open the door, and let the pastry stand for 5 minutes. Remove choux from oven, transfer to a cooling rack, and when cool enough to handle, pierce the bottom of each choux gently with the tip of a knife. Let cool completely.
6. Avocado mousse: in a medium bowl, combine the avocado, lemon juice, olive oil and cream, and purée in a food processor. Season to taste with salt and pepper. Fold in the onion and coriander and combine until smooth. Set aside.
Note: the mousse can be prepared a few hours in advance, covered tightly and refrigerated.
7. Meanwhile, heat a large sauté pan over medium-high heat. Cook the bacon on each side until browned, about 3 minutes. Remove from the pan and drain on paper towels. Cut the bacon into pieces and set aside.
8. To assemble, slice the éclairs in half horizontally, cutting all the way through. Reserve the tops and bottoms alongside their matching half. With a spoon, spread the avocado mousse neatly on the bottom of each éclair. Top with a piece of bacon and 2 or 3 slices of tomato. Serve immediately.