Home Recipes Savories Petits Savory Éclairs

Petits Savory Éclairs

Petits Savory Éclairs

Petits Savory Éclairs, filled with scrumptious Herbed Goat Cheese, make a delightful and unexpected savory to serve guests for afternoon tea. Petits Savory Éclairs pictured with Tarragon & Cucumber Flower Canapés

Petits Savory Éclairs
Serves: 34
  • ¾ cup plus 1 tablespoon water, divided
  • ¼ cup plus 2 tablespoons unsalted butter*, softened and cubed
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • 3 large eggs, room temperature
  • 1 large egg white
  • Garnish: fleur de sel
  • Herbed Goat Cheese (recipe follows)
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper or with silicone baking mats.
  2. In a medium saucepan, combine ¾ cup water, butter, sugar, and salt. Cook over medium heat until butter melts. Add flour, stirring vigorously with a wooden spoon. Cook, stirring constantly, until dough pulls away from sides of pan, 1 to 2 minutes. Remove from heat, and let stand for 2 minutes, stirring a few times to cool dough.
  3. Transfer dough to a large bowl. Add eggs, one at a time, beating with a mixer at medium speed until well incorporated. (Dough should be smooth and shiny.)
  4. Transfer dough to a piping bag fitted with a medium round tip (Wilton #12). Pipe 2½-inch-long pieces of dough onto prepared baking sheets. (If necessary, pat dough with damp fingers to refine shape.)
  5. In a small bowl, whisk together egg white and remaining 1 tablespoon water. Brush tops of éclairs with egg mixture. Sprinkle with fleur de sel, if desired.
  6. Bake for 15 minutes. Reduce oven temperature to 350°. Bake until éclairs are very golden brown, approximately 10 minutes more. (Insides will be dry.) Let cool completely. Using a sharp knife, make small slits in 2 places on bottom of each éclair.
  7. Place Herbed Goat Cheese in a piping bag fitted with a small open star tip (Wilton #18). Pipe cheese into éclairs through bottom slits. Serve immediately, or place in a covered container, and refrigerate for up to 2 hours.
*We used Président butter.

Herbed Goat Cheese
Serves: 3 cups
  • 8 ounces goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • ⅔ cup heavy whipping cream
  • ½ teaspoon granulated shallots*
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  1. In a medium bowl, beat together goat cheese, cream cheese, heavy cream, shallots, salt, and pepper with a mixer at high speed until combined. Add dill, chives, basil, parsley, and thyme, beating at medium speed until incorporated. Use immediately, or place in a covered container, and refrigerate for up to 1 day.
*We used Penzey’s Granulated Air-Dried Shallots.


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