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
Ingredients
- 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)
Instructions
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper or with silicone baking mats.
- 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.
- 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.)
- 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.)
- 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.
- 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.
- 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.
Notes
*We used Président butter.
Herbed Goat Cheese
Serves: 3 cups
Ingredients
- 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
Instructions
- 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.
Notes
*We used Penzey’s Granulated Air-Dried Shallots.
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