Recipe Smoked Trout Éclair with Wasabi Whipped Cream

Preparing the choux pastry: In a saucepan, mix water, butter, and salt. Heat over low heat and stir with a wooden spoon. Once the butter is melted, remove from heat and add the flour. Mix well. When the dough comes away from the sides and forms a ball, return the saucepan to very low heat to dry out the dough for 2 minutes, stirring constantly. Off the heat, add one egg and mix well to incorporate. Repeat this process with each egg, adding them one by one. Work the dough until it is smooth. Preheat the oven to 180°C. Fill a piping bag with a smooth tip of 1 cm in diameter with the choux pastry and pipe 8 strips of dough, each 10 cm long, onto a baking sheet lined with parchment paper. Brush the strips of dough with beaten egg yolk and bake for 30 minutes, monitoring the color. Remove from the oven and let cool on a wire rack.

Dressing: In a mixing bowl, combine the cream cheese, wasabi powder, a few drops of sesame oil, chopped almonds, and salt. Pour very cold liquid cream into another bowl. Whip it until it has the consistency of a stiff whipped cream. Gently mix it with the cream cheese and fill a piping bag fitted with a large star tip, then place it in the refrigerator. Cut the éclairs in half lengthwise with a serrated knife. Fill them with cream and then gently close them.

To finish, cut rectangles from the smoked trout and place them on top of the éclairs, like a glaze that can be decorated with poppy seeds. Serve immediately.