Recipe for choux pastry with beetroot cream and trout

Choux pastry, also known as pâte à choux, is a versatile dough that is commonly used to make French pastries such as éclairs and cream puffs. It is made by heating water, butter, flour, and eggs in a pot until it forms a smooth dough. This dough is then piped onto a baking sheet and baked until it is puffed and golden brown.

For this recipe, we will be adding a twist to the traditional choux pastry by filling it with a rich and tangy beetroot cream. Along with the pastry, we will be serving a delicate smoked trout fillet that complements the sweetness of the beetroot cream perfectly.

Here’s what you’ll need:

For the choux pastry:

– 1/2 cup water
– 1/2 cup whole milk
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– 1/2 tsp salt

For the beetroot cream:

– 1 large beetroot, cooked and peeled
– 1/2 cup Greek yogurt
– 2 tbsp mayonnaise
– 1 tsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper

For the smoked trout:

– 4 smoked trout fillets
– Fresh dill, chopped
– Lemon wedges

Instructions:

1. Preheat your oven to 400°F.

2. To make the choux pastry, combine the water, milk, butter, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly.

3. Once the mixture comes to a boil, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

4. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat the dough on medium speed for 1-2 minutes to cool it slightly.

5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.

6. Spoon the dough into a piping bag fitted with a large round tip. Pipe 10-12 equal mounds of dough onto a baking sheet lined with parchment paper.

7. Bake the choux pastry for 25-30 minutes, until puffed and golden brown. Remove from the oven and let cool on the baking sheet.

8. To make the beetroot cream, puree the cooked beetroot in a food processor or blender until smooth.

9. In a small bowl, whisk together the beetroot puree, Greek yogurt, mayonnaise, honey, salt, and pepper until well combined.

10. To assemble, slice the cooled choux pastries in half horizontally. Spread a layer of beetroot cream on the bottom half of each pastry.

11. Top the beetroot cream with a smoked trout fillet and a sprinkle of fresh dill.

12. Place the top half of the choux pastry back on the bottom half to create a sandwich.

13. Serve the choux pastry sandwiches with lemon wedges on the side.

In conclusion, this recipe for choux pastry with beetroot cream and trout is a unique and flavorful dessert that is sure to impress your guests. The combination of sweet and tangy beetroot cream with delicate smoked trout is a match made in heaven, and the choux pastry provides a light and airy vessel for these delicious flavors. Give this recipe a try and see for yourself how delicious these pastries can be!