Dessert Illusion! Butternut eclair, Cod millefeuille & “peas-tachio” cream

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Play with unexpected! For this main course, I imagined an illusion of a sweet dessert. A butternut eclair, a codfish millefeuille, and an illusion of a light green pistachio cream: a “peas-tachio”!

Dessert Illusion

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Course: Main Course

Preparation: Just a pinch of patience

Serves: 4

Calories: 467kcal

Daily Value: 26%

Calories: 467kcal | Carbohydrates: 36g | Protein: 17g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 274mg | Potassium: 485mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6010IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 3mg

Ingredients

Butternut eclair dough

• 40 g plain flour
• 25 g butter
• 1 egg
• 60 ml water
• 20 g grated cheese
• 1 pinch ground pepper

Butternut eclair filling

• 200 g butternut flesh
• 1 shallot (small)
• 2 tsp turmeric
• 5 cl fresh cream
• 1 pinch salt

Cod Millefeuille

• 150 g puff pastry
• 160 g cod fish fillet
• 1 egg yolk
• 40 g double cream
• 2 pinch pepper
• cooking herbs

"Peas-tachio" cream

• 10 cl fresh cream
• 80 gr garden peas
• 2 tsp turmeric

Instructions

Butternut eclair

• Prepare and weigh all the ingredients;

  Preheat the oven (210°C);
• In a saucepan, heat the water and the butter until well melted; keep stirring; pour the flour in one time and stir at once until incorporated;

  Continue turning the dough until it forms one smooth ball; keep heating for 2 minutes;
  
• Remove the saucepan out of the stove; add the egg;
  
• Add the grated cheese; stir until smooth;
  
• On a baking tray, using a piping bag, shape sticks about 10-12cm length;
  
• Bake for 20-25 minutes until well golden;
  
• Cool down on a wire cooling tray;
  
• Wash and peel the butternut; dice the flesh;
  
• In a saucepan, heat the butternut with the shallot; add a tablespoon of water and cook until flesh is tender;
  
• Add the fresh cream and crush with a fork;
  
• Reserve 4 tablespoons of the butternut mixture
  
• Slice the pastry horizontally to remove the top;
  
• With a piping bag, fill in the butternut mixture into the pastry; cover with the pastry top; spread the reserved mixture onto the top;

  Reserve;
  

Cod Millefeuille

• Brush a puff pastry sheet with extra virgin olive oil;
  
• Sprinkle aromatics herbs:
  
• Bake until well golden;
  
• With a rectangle cookie cutter (8-10cm / 3-4 inch), cut out 12 puff pastry rectangles;
  
• Reserve;
  
• Roughly slice the cod fillet;
  
• In a food processor, mix the cod fillet, double cream, and egg yolk; season with ground pepper;
  
• In each cookie cutter, place a puff pastry sheet; spread the cod mix;
  
• Top with a new puff pastry sheet; Spread again a cod mixture layer; finish with a layer of puff pastry; spread double cream to ice the last pastry layer; reserve
  

Peas-tachio Cream

• In a saucepan, heat the cream and the greens peas; season with turmeric;
  
• With a food processor or hand mixer, mix until smooth;
  
• Reserve
  
• Preheat the oven, 180°C;

  On a baking tray, bake the cod millefeuille for 15 minutes;

  Put the butternut eclair on the baking tray and bake for 5 minutes;

  To serve, remove delicately the cooking cutter from the millefeuille; pour some balsamic vinegar to decorate; place the butternut eclair; add some peas-tachio cream;

  Enjoy!

  Use a cream whipper if you want the green cream to look like whipped cream;
  

Calories: 467 kcal | Carbohydrates: 36 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 12 g | Cholesterol: 144 mg | Sodium: 274 mg | Potassium: 485 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 6010 IU | Vitamin C: 20 mg | Calcium: 113 mg | Iron: 3 mg

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