AppetizersJanuary 09, 2014
Calories
162
Sodium
210mg
8% DV
Fat
13g
20% DV
Protein
4g
8% DV
Carbs
3g
1% DV
Fiber
0.5g
2% DV
Savory Eclairs with Crème Cheese and Fresh Herbs
28
8
For the dough:
250ml milk
60g butter
120g all purpose flour
¼ tsp salt
½ tsp sugar
3 middle sized eggs
For the filling:
300-350g cream cheese
100ml sour cream
A bunch of fresh dill, finely chopped
A bunch of fresh parsley, finely chopped
Few sprigs of green onions, finely chopped
250ml milk
60g butter
120g all purpose flour
¼ tsp salt
½ tsp sugar
3 middle sized eggs
For the filling:
300-350g cream cheese
100ml sour cream
A bunch of fresh dill, finely chopped
A bunch of fresh parsley, finely chopped
Few sprigs of green onions, finely chopped
Preheat the oven to 200?/390F.
Have your baking sheets ready lined with baking parchment. For this
quantity of dough I needed two big sheets.
Heat the milk with the butter in a suitable saucepan on medium heat.
When it is hot enough (before boiling), add the flour, salt and sugar
but don’t remove from the heat yet. Stir vigorously with wooden spoon
until dough is consistent and starts separating from the sides of the
saucepan. Continuously flatten and turn the ball of dough against the
sides of the pan – the goal is to dry it as much as possible. At this
point the dough is quite heavy and stirring is not easy, but the whole
process should take you about 4 to 5 minutes.
Remove from heat and allow cooling for about 5 minutes.
When dough is no longer hot, add the eggs one by one. Beat (by hand or
using mixer) until the egg is completely absorbed and only then add the
next one. This step can take about 5-10 minutes and you will have smooth
dough, stiff enough to hold a peak when a spoon is lifted out of it.
Spoon the dough in small puffs (about ½ to 1 inch in diameter) or pipe
strips for éclairs shells (mine are about 1½ – 2 inches long). Leave
around 2 inches distance between the puffs to permit spreading.
Savory puffs with crème cheese and fresh herbsMake sure to smooth any
sharp-tipped ends of the dough with a wet finger, because they will burn
easily.
Bake in heated at 200C/390F oven for 15 minutes or until puff pastry
acquires a nice golden color.
Once the puff pastry becomes golden in color, turn the oven off and open
the door slightly. Many recipes say that you need to turn the heath down
and let them bake for 5-10 more minutes so remaining moisture inside
evaporates, so they can become crispy throughout.
Let them cool slowly (about 10-15 minutes) and then arrange them on a
wire rack to cool completely. Meanwhile, in a bowl, mix the cream
cheese, cream and chopped very fine herbs and green onions. Season with
some salt and few drops of lemon juice.
When completely cooled, cut puff pastry with a sharp knife and fill with
cream cheese.
Once filled, regardless of the filling, puff pastry will gradually begin
to soften. However, you can bake the puff pastries and fill them at a
later stage. Without the filling the cooled pastries can be stored up to
two days in tightly closed containers in the freezer.
Nutritions
Calories
162
Sodium
210mg
8% DV
Fat
13g
20% DV
Protein
4g
8% DV
Carbs
3g
1% DV
Fiber
0.5g
2% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat8g40%
Polysaturated Fat0.76g4%
Monosaturated Fat4g25%
Cholesterol133mg44%
Sodium210mg8%
Potassium82mg2%
Protein4g8%
% DAILY VALUE*
Total Carbohydrate
Fiber0.5g2%
Sugar1g3%
Vitamin A604IU12%
Vitamin B60.03mg1%
Vitamin C0.5mg0%
Calcium48mg4%
Iron0.5900000000000001mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.