Eclairs with asparagus
4 servings
60 minutes
Asparagus éclairs are an amazing combination of delicate choux pastry and fresh white asparagus encased in an airy shell. Despite belonging to Russian cuisine, the dish carries European notes where asparagus is traditionally valued for its refined taste and benefits. The light creaminess of the pastry perfectly complements the juicy freshness of the filling, while mayonnaise adds a slight piquancy. These éclairs are perfect for a festive table or as an original appetizer that can surprise guests. They should be served immediately after preparation to maintain the contrast between the crispy crust and tender filling. The elegant combination of ingredients makes this dish not only unusual but also a refined gastronomic pleasure worthy of the best culinary experiments.
1
Pour the milk into a pot, add butter and a pinch of salt. Heat on low, stirring with a wooden spoon - when it starts to boil, add all the flour and cook, stirring constantly, for another 3 minutes. Remove the pot from the heat and let it cool.
- Milk: 300 ml
- Butter: 100 g
- Salt: to taste
- Wheat flour: 150 g
2
Meanwhile, preheat the oven to 180 degrees, grease one or two sheets of baking paper with oil. When the milk mixture has cooled enough, beat in 3 eggs one at a time, mixing thoroughly before adding the next. Then whip the egg whites in a separate bowl and fold them into the same mixture gently but vigorously.
- Chicken egg: 3 pieces
- Egg white: 2 pieces
3
Now use a spoon to place the mixture on the prepared baking paper in strips the thickness and length of a finger. Leave enough space between the future eclairs so they don't stick together into one large pie. Bake for 8-10 minutes until they rise and turn golden.
4
Transfer the éclairs to a rack and let them cool. In the meantime, mix the finely chopped asparagus with mayonnaise.
- White asparagus: 200 g
- Mayonnaise: 100 g
5
Cut each éclair lengthwise with scissors, holding the hole with your fingers, and fill with asparagus using a teaspoon. Close the éclairs and gently press the edges. Serve immediately — otherwise, the dough will become soggy from the filling.