Supreme Caviar

Choux Pastry with Kaluga Caviar

Choux Pastry Dough:

  • 65 ml water
  • 65 ml milk
  • 40 g unsalted butter
  • 2 pinches of salt
  • 2 pinches of sugar
  • 85 g flour
  • 3 eggs
  • 30 g Romano cheese (grated)
  • Flaky salt
  • Kaluga caviar by CAVIART

Filling:

  • 150 g crème fraîche
  • 1/2 avocado (pureed)
  • Chives (finely chopped)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a medium saucepan, combine the water, milk, butter, salt, and sugar. Heat over medium until the butter melts and the mixture comes to a boil.

    • Remove from heat, and quickly add all the flour, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.
    • Return to low heat, stirring constantly for about 2 minutes to dry the dough slightly.
    • Transfer to a large bowl or stand mixer, and allow it to cool for a few minutes.

  3. Beat the eggs into the dough, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick.

  4. Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet, spacing each about 2 inches apart. Sprinkle with flaky salt and grated cheese.

  5. Bake for 25-30 minutes, or until the choux pastries are puffed, golden brown, and feel light and hollow. Do not open the oven during the first 20 minutes to prevent collapse.

    • After baking, turn off the oven and leave the pastries inside with the door slightly ajar for 10 minutes to dry out.

  6. Let the pastries cool completely on a wire rack.

    • Mix the crème fraîche, avocado puree, and chopped chives for the filling. Fill the pastries just before serving, and top each with Kaluga Caviar by CAVIART.

Enjoy these as appetizers or part of a meal!

Pictures and recipe created by Chef Marika Rush
Reel for this recipe: Choux Pastry with Kaluga Caviar