February 8, 2011
These little morsels, basically a savory version of an eclair, are terrific for guests lounging around a sun deck, or even on the aft deck with a chilled bottle of wine. All year round, you can serve these with whatever filling you would like to add flavor.
Begin with a pate a choux.2 cups water1 cup of butter, diced1/2 teaspoon of salt
Heat all ingredients almost to boiling.
Add 2 cups unbleached, all-purpose flour and stir fast to work it in. Keep it on the heat and keep stirring. Once it starts to stick to the side of the pan, remove from heat.
Put in bowl of a mixer with a whip and put on slow mode. This will help cool it down.
Once cooled, add 7 eggs, one at a time, until each is incorporated. The mixture will fall apart and come back together. Remove from the mixer.
Fold in:2 6-ounce lobster tails, cooked and minced1 cup gruyere cheese, shredded or chopped1 teaspoon shallots, cooked and mincedFresh-pressed garlicFresh dillSalt and pepper
Using two spoons or a large tip on a pastry bag, drop mounds on a non-greased baking sheet. Bake at 400 degrees F for 25 to 35 minutes or until lightly brown. The interior will be a little soft but not mushy.
Serve immediately with a nice bottle of wine.
About the Author
