Name: Easter Eclair Recipe With A Twist: ~Savoury Eclairs~, The Perfect Finger Food For Parties
Total time: 65 min
Yield: 1
Cuisine: French
Ingredients: For the choux pastry:; 75 g Butter; 180 ml Water; ½ tsp Salt; 110 g All-purpose flour; 3 Eggs; 2 tsp Sunflower seeds, optional; For the egg wash:; 1 Egg; 1 tbsp Milk/Water; For the filling:; 1 Onion, finely chopped; 1 Garlic clove, chopped; 1 tsp Thyme leaves; 70-90 g Cream cheese; 200 g Mushrooms, finely chopped; to taste Salt; to taste White pepper; 1 tsp Truffle oil; 1 tbsp Butter

Question 1

What are some common savoury eclair fillings?

Accepted Answer

Common savoury eclair fillings feature rich, creamy ingredients designed to complement the light choux pastry, including herbed cheese, smoked salmon with dill, creamy mushrooms, shrimp/bacon mousse, and savoury cheese blends.

Question 2

Can I use store-bought choux pastry for a savoury eclair?

Accepted Answer

Yes, you can use store-bought choux pastry (or pre-baked shells) to make savoury eclairs because the pastry is not inherently sweet. For best results, toast store-bought shells lightly to improve texture.

Question 3

What type of fillings to avoid for savoury eclairs?

Accepted Answer

Fillings like plain mayo or very thin cream sauces will make the pastry soggy. Ensure fillings are thick, mousse-like, or creamy.

Question 4

When should I add the fillings to my eclair?

Accepted Answer

Only add the filling once the pastry has completely cooled down. If you fill eclairs while they are still warm, they will melt the filling and turn the pastry soggy. Similarly, cool the filling completely before stuffing. Warm filling will soften the choux. Ideally, fill the pastry just before serving.