Eclair recipes around Easter usually go down the path of sweet treats. But this savoury eclair twists things around by stuffing the traditional choux pastry with savoury fillings. Here, the recipe uses a vegetarian filling of mushrooms and trifle. However, you can customise the filling with different options, such as cream cheese with herbs, smoked salmon, or even mousse. The savoury eclairs work well as finger foods, surprising (and delighting) guests who can taste the familiar pastry and the unexpected filling. Like most eclair recipes, this one also begins by making the choux pastry at home. It’s important to let the pastries cool down before filling, or the pastry will not hold its shape. While the filling is customisable, it should be thick, spreadable, and pipeable. It’s why cream cheese is added to the mushroom and truffle mix. However, you can also choose to skip the cheese and spoon the mixture in, instead of piping it. In which case, the eclair recipe will result in a looser, more rustic texture, not a clean, bakery-style finish. The filling, in this case, will be chunky, not creamy. However, in both cases, the cooked filling needs to be completely cool and dry before being stuffed into the pastry.