Eclairs with cheese cream
8 servings
45 minutes
Cheese cream éclairs are an exquisite delicacy of French cuisine, embodying the harmony of airy dough and delicate creamy-cheesy flavor. Traditional éclairs appeared in France in the 19th century, and their variations with savory fillings open new gastronomic horizons. The crispy golden shell of the pastries perfectly complements the cream made from feta cheese, sour cream, and fresh herbs, creating a refined combination of flavors. These éclairs can be served as an original appetizer on a festive table or transformed into an elegant snack. Their rich taste with a hint of spiciness makes them ideal for lovers of unconventional culinary solutions.
1
Melt butter in 250 ml of boiling water. Add flour and salt, and mix the dough over medium heat until it forms a single ball. Slightly cool the dough, beat in the eggs, and mix.
- Butter: 25 g
- Wheat flour: 75 g
- Salt: to taste
- Chicken egg: 2 pieces
2
Preheat the oven to 180 degrees. Grease the baking tray and sprinkle with flour. Place the dough on the tray with a spoon or using a piping bag. Bake the pastries on the middle rack for about 30 minutes. Cool the finished éclairs and cut off the tops.
3
Mix the cheese with sour cream, herbs, and pepper, and blend it in a blender.
- Feta cheese: 40 g
- Sour cream: 3 tablespoons
- Ground black pepper: to taste
- Green: 1 bunch
4
Fill the eclairs with cream.