Smoked Salmon Eclairs Recipe - water

Method

• Preheat oven to 400 degrees.
• Combine water and butter in small saucepan, bring to boil over high heat.
• Add in flour all at once; beat vigorously till dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.
• Transfer to mixing bowl.
• Save 1 Tbsp.
• of beaten egg.
• Beat the rest of the egg into the dough in two steps, beating till dough is shiny and smooth.
• Put dough in pastry bag with #3 star tip.
• On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart.
• Bake 15 min till puffed up and brown.
• Remove from oven.
• Split in half lengthwise.
• Reassemble and return to baking sheet.
• Brush top of each with thin film of reserved egg.
• Sprinkle on combined garlic pwdr and dill.
• Reduce oven to 200 degrees.
• Return eclairs to oven for 20 min till dry and crisp.
• Remove and cold.
• Mix filling ingredients together.
• Season to taste with salt and pepper.
• Just before serving, spoon filling onto bottom half of eclair and top with top half.
• Makes about 16.
• Serves 8.