for 12 pieces

Choux pastry

1 ¼ dl	water
40 g	butter
1 ½ tbsp	tomato puree
¼ tsp	salt
a little	pepper
100 g	white flour

3	fresh eggs

To fill

200 g	cream cheese, plain
90 g	pastrami
15 g	Micro Greens

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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