Savory Eclairs with Filling
Eclairs with a savory filling make a simple, tasty appetizer. Eclairs don't have to be dessert—fill them with a savory mixture and you've got a simple but original hors d'oeuvre. Make a few different fillings and everyone can pick the one they like best. Very handy.
Cooking method
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Step 1:
Gather the ingredients for the eclairs. The eggs should be at room temperature and not too small.
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Step 2:
Cut the butter into pieces and put it in a saucepan. Add the water, milk, and salt. Set over medium heat.
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Step 3:
Heat the mixture to a boil, stirring constantly so the butter melts completely.
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Step 4:
Sift the flour ahead of time. As soon as the liquid comes to a boil, add all the flour at once while stirring vigorously.
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Step 5:
The dough should be smooth and pull away from the sides of the pan. Cook it over low heat, stirring, for 1–2 minutes so the flour cooks through. Take the pan off the heat.
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Step 6:
I beat all the eggs together and add them to the dough a little at a time. You can also add them one at a time.
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Step 7:
Let the dough cool until just warm. Add about 1/4 of the beaten eggs (or 1 egg).
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Step 8:
Beat the egg into the dough. Only add the next one after the previous has been fully worked in. Continue until all the eggs are incorporated.
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Step 9:
The finished dough is thick, smooth, and even, slowly dropping off the spatula.
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Step 10:
Pipe the eclairs onto a baking sheet greased with a thin layer of oil, about 3/4 inch (2 cm) apart. They didn't all fit on one sheet—I got 35 small eclairs in total.
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Step 11:
Bake the eclairs in an oven preheated to 350°F (180°C) for 30 minutes. It's best not to open the oven while they bake, or they may collapse from the temperature change. Let the baked eclairs cool.
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Step 12:
Prepare the ingredients for the fillings. I made two.
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Step 13:
For the first filling, hard-boil an egg, cool it in cold water, peel, and grate it on the fine side of a box grater. Grate the hard cheese the same way. Wash, dry, and finely chop the dill.
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Step 14:
Combine the filling ingredients, add the mayonnaise, and mix.
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Step 15:
For the second filling, thaw the shrimp and cook them in boiling salted water. Mine were unpeeled king prawns, which I boiled for 7 minutes. Remove the shrimp and let them cool.
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Step 16:
Peel and rinse the garlic, then press it through a garlic press or grate it.
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Step 17:
Peel and finely chop the shrimp. You can blend them for a smoother, more spreadable filling.
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Step 18:
Combine the shrimp, cream cheese, and garlic, and mix. Mine seemed a bit thick, so I stirred in a couple of spoonfuls of cream.
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Step 19:
Slit the eclairs partway open along one side (or cut them all the way through lengthwise) and fill them. This much filling was enough for a little over half the eclairs. The appetizer is ready. Enjoy!
- You can find a few tips on making choux pastry for eclairs here. There are endless filling options—various salads, pâtés, fish or mushroom mixtures, and so on. If you bake the eclairs ahead, the appetizer comes together quickly. I often make eclairs in advance and freeze them, and they really come in handy when guests drop by unexpectedly. So convenient.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese 'lo spalmino' - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cottage cheese - 223 kcal/100g
