Oh so savoury fig, blue cheese and parma ham éclairs
Makes: 8 x éclairs | Prep: 15 min | Cook: 30 min
For the choux pastry
120 g cake flour
250 ml (1 cup) water
115 g butter
4 extra large eggs
For the filling
8 slices parma ham (cut up and lightly fried)
200 g blue cheese (broken into small pieces)
200 ml cream, whipped
6 fresh figs (quartered and lightly caramelized, if desired)
Few sprigs of fresh thyme
Cook’s tip: Once you’ve piped your choux pastry, sprinkle over a little water. This allows for the choux to steam in the oven and adds an extra puff to the pastry.
To make the éclairs
1. Preheat oven to 200°C.
2. Place water, salt and butter into medium saucepan and heat until the butter has melted.
3. Bring mixture to a full rolling boil over a high heat.
4. Add the flour all at once, then remove from the heat and stir until the mixture forms a smooth and thick paste and pulls away from the sides of the saucepan.
5. Stir in eggs, one at a time, beating well between each addition, until smooth and glossy.
6. Allow to cool for at least 15 minutes.
7. Pipe éclairs (about 6 cm long) onto a silpat mat/baking paper placed on a baking tray.
8. Bake until crisp and puffed, then lower temperature to 160°C and cook for a further 20 minutes or until dry and crisp and a light golden brown.
9. Once out the oven, prick each éclair with a skewer to release the steam.
10. Allow to cool and then cut open length ways.
To make the filling
1. Incorporate the blue cheese into the whipped cream.
2. Fill éclairs with cream mixture.
3. Add a few pieces of crispy parma ham.
4. Close éclairs and top with figs and fresh thyme.
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