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


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


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;

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;
    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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