Recipe for 6 people
Preparation : 45 mins
Cooking : 40 mins
Ingredients
The garnish: 300 g of crab meat • 2 small avocados • 2.5 limes • 1/2 red onion • 10 cl of very cold liquid cream • 2 tbsp. tablespoon of mayonnaise • 1 tbsp. teaspoon horseradish or wasabi
Crackers: 50 g grated parmesan • 40 g softened semi-salted butter • 50 g fine breadcrumbs • 1 pinch of ground pepper
The choux pastry: 2 large eggs • 45 g butter • 50 g milk • 1/2 tbsp. level teaspoon of sugar • 55 g of flour • 1/2 tbsp. level teaspoon of salt • 50 g of grated parmesan (for the tuiles)
Step 1: prepare the filling
Pit the avocados. Cut them into small cubes, sprinkle with the juice of 1 lime. Add the chopped onion, crab, mayonnaise and juice of 1 lime. Salt. Reserve in the fridge.
Step 2: Prepare the Crackers
Mix the butter well with the parmesan, breadcrumbs and pepper. Spread over 2 mm, between 2 sheets of baking paper. Peel off the top sheet and mark 6 6 cm discs with a cookie cutter. Reserve in the freezer.
Step 3: prepare the choux pastry
Heat the milk with 50 g of water, salt, sugar and diced butter. As soon as the butter is melted, remove it from the heat. Add the flour all at once and stir vigorously. Cook over low heat and mix for 2 minutes. Pour into a bowl. Gradually add the beaten eggs. Preheat the fan oven to 200°C (th.6-7).
Step 4: shape the sprouts
Form 6 choux 5 cm in diameter on a plate using a piping bag. Place the choux in the oven and let them brown slightly. Take them out of the oven and place 1 cracker on each. Bake again for 35 min. Leave the cabbages to dry in the turned off oven with the door ajar. Prepare 6 tuiles by forming 6 discs of grated parmesan on a non-stick plate. Bake for 5 min at 200°C (th.6-7).
Step 5: garnish the choux
Beat the very cold liquid cream with a squeeze of lime juice. Add salt and pepper. Add the horseradish or wasabi. Cut the caps off the cabbages. Fill them with avocado tartare with crabthen lemon whipped cream using a fluted piping bag. Replace the caps, then stick the parmesan tiles on top with a touch of cream. Decorate the top of the choux with crushed pink berries. Serve immediately, accompanied by a salad of young shoots.
Recipe Vanessa Gault/Prismapix
Read also :
⋙ Choux pastry: Cyril Lignac’s tips for making it well
⋙ All our tips for successfully cooking choux pastry
⋙ Christmas cabbages: our easy recipes with delicious flavors