Recipe for Savory Buckwheat Eclair with Sardine Fillets in Extra Virgin Olive Oil and Whipped Lime Cream

Buckwheat choux pastry: Preparation: In a saucepan, heat water with milk, butter, and salt. Once boiling, remove the saucepan from heat and incorporate the sifted buckwheat and wheat flour all at once. Stir vigorously with a spatula until the dough pulls away from the sides. Continue drying out the dough by stirring for about ten minutes. Place the dough in the bowl of a mixer fitted with the paddle attachment. Emulsify on medium speed (2 or 3) by adding the first egg; once well incorporated, add the second. Continue mixing until you achieve a smooth and homogeneous dough. The dough should form a peak at the tip of the paddle.

Cooking: Preheat the oven to 250°C with static heat. Place the éclairs in a staggered arrangement on a baking sheet lined with parchment paper. Turn off the oven and bake for 8 minutes, then reduce the temperature to 160°C with static heat without opening the oven and continue baking for 20 to 30 minutes depending on the size of the éclairs. The pastries are well cooked when they have a nice golden color and should not deflate. Set the éclairs aside at room temperature (they should be cold for assembling).

Lime whipped cream: Preparation: First, chill all the ingredients. Place the heavy cream, mascarpone, and salt in the bowl of the mixer and whip the cream, then gently fold in the lemon juice and zest. Set aside in the cold.

Citrus Vinaigrette: Reuse the olive oil from the can of sardine fillets. Mix in a bowl the citrus vinegar, honey, and extra virgin olive oil. (Add salt and pepper to taste).

To finish Assembly: Remove the top part of the éclair. Pipe the lime whipped cream inside. Carefully place the sardine fillets on the cream. Pipe the lime whipped cream inside again. Delicately arrange the sardine fillets on the cream. Add thin sticks of Granny Smith apple and some lime zest. Garnish the whole with young salad greens dressed with a citrus vinaigrette.