Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Choux pastry
To fill
How it's done
Choux pastry
Place the water and all the other ingredients up to and including the pepper in a pan, bring to the boil and then reduce the heat. Add the flour all at once.
Stir the choux pastry with a wooden spoon for approx. 5 mins. until a smooth paste is formed which separates from the base of the pan. Transfer to a bowl.
Beat the eggs, gradually mix in using the whisk on a mixer; the dough should be soft but not runny.
To shape the éclairs
Spoon the mixture into a piping bag with a serrated nozzle (approx. 15 mm in diameter). Pipe 12 éclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.
To bake/dry
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove from the oven, leave to cool on a rack.
Cut the éclairs in half using scissors.
To fill
Transfer the cream cheese to a piping bag, cut off the tip. Pipe the cream cheese on the bottom half of the éclairs, add the pastrami and micro greens, cover with the top half.
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