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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Servings: 4

Course: Main Course

Calories: 467

Ingredients Method

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

Method

 

Butternut eclair

1. Prepare and weigh all the ingredients;

   Preheat the oven (210°C);
2. 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;
   
3. Remove the saucepan out of the stove; add the egg;
   
4. Add the grated cheese; stir until smooth;
   
5. On a baking tray, using a piping bag, shape sticks about 10-12cm length;
   
6. Bake for 20-25 minutes until well golden;
   
7. Cool down on a wire cooling tray;
   
8. Wash and peel the butternut; dice the flesh;
   
9. In a saucepan, heat the butternut with the shallot; add a tablespoon of water and cook until flesh is tender;
   
10. Add the fresh cream and crush with a fork;
    
11. Reserve 4 tablespoons of the butternut mixture
    
12. Slice the pastry horizontally to remove the top;
    
13. 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

1. Brush a puff pastry sheet with extra virgin olive oil;
   
2. Sprinkle aromatics herbs:
   
3. Bake until well golden;
   
4. With a rectangle cookie cutter (8-10cm / 3-4 inch), cut out 12 puff pastry rectangles;
   
5. Reserve;
   
6. Roughly slice the cod fillet;
   
7. In a food processor, mix the cod fillet, double cream, and egg yolk; season with ground pepper;
   
8. In each cookie cutter, place a puff pastry sheet; spread the cod mix;
   
9. 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

1. In a saucepan, heat the cream and the greens peas; season with turmeric;
   
2. With a food processor or hand mixer, mix until smooth;
   
3. Reserve
   
4. 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;
   

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