- Unagi eel mousse:
- 300g cream
- 100g milk
- 600g skinned Smoked eel fillets
- 160g Kuzu
- 300g Unagi sauce
- 20g Vinegar
- 20g Salt
- 10 whole baby sand eels
- Pastry:
- 920g P45 flour
- 14g Osmo dried yeast
- 15g salt
- 95g sugar
- 377g cold water
- 500g soft butter
Pain au unagi
Luke Cockerill
15th September 2017
Pain au unagi
This Pain au unagi recipe is from the menu at our Manchester restaurant, The Rabbit in the Moon.
Ingredients
Method
Unagi eel mousse:
Heat cream, milk, unagi sauce to 40 degrees then blend with kuzu for 3 minutes on low speed.
Add the smoked eel fillets, vinegar and salt and blend on high until smooth , pass through a chinois
Return to the pan and bring to a simmer stirring constantly, decant while hot into a piping bag
Line the sand eel up on baking parchment and pipe the mouse over the sand eel so the head and tail are still seen , fridge
Pastry:
Roll the butter into squares between parchment to the thickness of 7mm and refrigerate
Weigh all other ingredients into a dough mixer and knead for 5 minutes on medium speed until fully incorporated
Leave dough in the fridge over night
Roll dough to a thickness of 7mm and place butter in the centre of the dough, folding the dough over the butter until covered
Roll to 7mm again but this time do a book fold with the dough. Repeat this step again then refrigerate for 30 min
Roll dough to a 3mm, cut into 4cm by 10 cm rectangles
Place two frozen sand eels and mousse on the top and bottom of the rectangle then roll into a pain au chocolat shape
Prove the pain au unagi until doubled in size in a warm place on a baking tray
Unagi glaze:
Mix 50/50 egg yolk and unagi sauce until smooth
Assemble:
Preheat the oven to 180 degrees
Brush the glaze over the pain au unagi and bake for 25 min
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