OYSTER AND CAVIAR ÉCLAIR

ÉCLAIR DOUGH

125 mL milk
125 mL cold filtered water
115 g butter
140 g tipo “00” flour, sifted
250 g fresh hen’s eggs, at room temperature
5 g salt
3 g sugar

You will be making a pâté à choux. This dough should be made no more than 2 hours before the
pastry will be baked.

Put the milk, water, butter, salt, and sugar in a pot and bring it to a boil. Make sure the salt and
sugar are completely dissolved. Mix in the flour with a rubber spatula. Continue to mix until
everything comes together as a batter. Continue to cook over low heat for approximately 5
minutes more to cook out the starch in the flour. Once the dough pulls away from the sides of
the pot, remove it from the heat. Crack your eggs into a bowl and use a whisk to beat them, but
not to the point of frothing.

Transfer the warm choux dough to a stand mixer with the paddle attachment and begin to mix
the dough. Once it is mixing, begin gradually adding the eggs to the warm dough in quarters
until incorporated and the dough is shiny.

Transfer the dough to piping bags with a #9 piping tip and reserve at room temperature until
you are ready to bake.

OYSTER EMULSION

150 g washed Gigas oysters

150 g grapeseed oil
17 g parsley leaves
10 g Parsley Oil*
Lemon juice

Shuck the oysters and strain the oyster liquor. Wash the oysters in the strained juice to remove
any excess shell. Dry the oysters before blending them and reserve the oyster liquor to adjust
the emulsion later. Using an immersion blender, blend the raw oysters with the picked parsley
leaves. Slowly emulsify in the grapeseed oil, until combined. Continue to emulsify in the parsley
oil. Once fully emulsified, season with lemon juice (but only if necessary). The emulsion should
not taste of lemon juice, but rather the point is to enhance the freshness of the emulsion. Pass
the seasoned emulsion through a tamis lined with a fine-mesh nylon sieve. Transfer a covered
container. Reserve in the fridge.
 The emulsion needs to be tempered 30 minutes before service to reach room temperature for
service. It’s extremely important to mix the emulsion well before using. Reserve any excess
oyster liquor to adjust the emulsion in service, if necessary.

TO FINISH

Éclair Dough
Oyster Emulsion
Cream
2 pieces Roasted Kelp Salt*
5 g osetra caviar

Set an oven to 175°C (0% fan). Line a flat metal tray with parchment paper and retrieve your
room-temperature éclair dough. Pipe 7 cm éclairs on the tray, leaving approximately 4 cm of
space between each éclair—you will be able to fit approximately 12 per tray. Bake the éclairs for
30 to 35 minutes. When finished, open the door to the oven but leave the éclairs in the oven to
cool for 10 minutes. Once cool, remove the éclairs from the oven and leave them to rest for an
additional 2 minutes, until room temperature.

In a mixing bowl, whip the cream to stiff peaks and transfer to a piping bag fitted with a long,
skinny nozzle. Pipe 3 dots of the cream into the éclair through the bottom—the éclair should
only be about half full of cream, we do not want to fill the entire choux. Flip the éclair over and
roll the top 30% of it through the oyster emulsion. Add one piece of roasted kelp salt to either
end of the éclair, resting on the oyster emulsion. Add a 5 g scoop of caviar to the middle of the
éclair, on top of the oyster emulsion. Serve immediately.