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;