Vegetarian Savory Eclairs

17/11/2023

Vegetarian savory eclairs are a fantastic variation of the more well-known French dessert. Perfect as an appetizer or snack, these eclairs can be filled with a variety of vegetarian creams and fillings. Here is a basic recipe for savory eclairs with a creamy cheese and herb filling.

Ingredients

125 ml of water
50 g of butter
A pinch of salt
75 g of flour
2 large eggs
100 g of spreadable fresh cheese (such as Philadelphia)
Herbs to taste (basil, parsley, chives)
Salt and pepper to taste
Other ingredients for decoration, such as cherry tomatoes or sliced olives

Preparation

Prepare the choux pastry: Put the water, butter, and pinch of salt in a pot and bring to a boil. Once the butter has completely melted, add all the flour and stir vigorously until the mixture detaches from the sides of the pot. Remove from heat and let cool for a few minutes.
Add the eggs one at a time, integrating them well into the mixture before adding the next. You should obtain a shiny and homogeneous dough.
Pre-heat the oven to 200 °C. Place the dough in a pastry bag with a smooth nozzle and form the eclairs on a baking tray lined with parchment paper.
Bake for about 25-30 minutes until the eclairs are golden. Do not open the oven during baking to avoid deflating them. Once baked, let them cool on a wire rack.
For the cream, mix the fresh cheese with finely chopped herbs. Season with salt and pepper.
When the eclairs are cold, gently cut one side with a serrated knife and fill them with the cheese cream.
Decorate with cherry tomatoes, olives, or other vegetables of your liking to make them look more colorful and appetizing.

Curiosity

Éclairs, which means “flashes” in French, were created in the 19th century and are always distinguished by their elongated shape. The savory version is less known but no less delicious, and thanks to the variety of possible fillings, it adapts to all tastes and occasions.

To make the recipe even more flavorful, you could consider adding other grated cheeses or raw or slightly sautéed vegetables for the filling. Remember that the important thing is to maintain a good balance between the soft texture of the cream and the external crispiness of the eclairs. Bon appétit!