Savory Eclairs

What you'll need

Directions

Working Method

For the shells:

  • Follow manufacturer’s instructions to make 5 pounds éclair mix.  Using a large open French tip, pipe 4-inch eclairs.  Add whole milk to a spray bottle and mist eclairs with whole milk.  Bake until golden brown into the cracks.  Yield: 140 eclairs

Smoked Salmon:

  • Prepared baked éclair shells
  • Cream Cheese Filling:
    • 1 pound 2453059 DDA Cream Cheese 10/3, room temperature
    • 5 oz heavy cream
    • Salt and pepper
    • In a stand mixer fitted with the paddle attachment, add all ingredients to mixer and mix on low speed until well combined, check for seasoning, add more salt or pepper if necessary.  Place mixture in a piping bag with a medium straight tip and fill eclairs.
  • To decorate:
    • Smoked salmon, sliced fresh radish, fresh dill blossom, sliced red onion, picked chive blossom (or fresh chives)
    • Pipe 3 small round of cream cheese filling on top of eclairs, arrange ingredients and serve.

Roasted Beet:

  • Prepared baked éclair shells
  • Cream Cheese Filling
  • Roasted Beets:
    • Heat oven to 400. Wash beets well and trim any greens. Wrap individually in foil and put them on a sheet pan.
    • Bake, undisturbed, for at least 45 minutes until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done.  Let cool for 25 minutes, then unwrap and using a clean kitchen towel, rub beets to easily detach skins.
  • To make the vinaigrette:
    • ¼ cup fresh squeezes orange juice (from the Supremes)
    • ¼ c olive oil
    • 1 TBL grainy mustard
    • 1 TBL honey
    • 1 TBL minced shallot
    • 1 tsp minced fresh mint leaves
    • Salt and pepper
    • Mix all ingredients together, check for seasoning, add more salt or pepper if necessary.
  • To decorate:
    • Sliced roasted beet, fresh orange Supremes, fresh mint leaves, prepared vinaigrette
    • Pipe 3 small rosettes of cream cheese filling on top of eclairs, arrange ingredients, spoon vinaigrette over top and serve.

Heirloom Tomato and Goat Cheese:

  • Prepared baked éclair shells
  • Goat Cheese Filling:
    • 7.25 oz goat cheese, room temperature
    • 4 oz 2453059 DDA cream cheese 10/3, room temperature
    • 4 oz heavy cream
    • In a stand mixer fitted with the paddle attachment, add all ingredients to mixer and mix on low speed until well combined, check for seasoning, add more salt or pepper if necessary.  Place mixture in a piping bag with a medium straight tip and fill eclairs.
  • To decorate:
    • Sliced heirloom tomato, sliced English cucumber, whole watermelon cucumber (optional), micro fennel
    • Pipe 3 small rosettes of goat cheese filling on top of eclairs, arrange ingredients and serve
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Savory Eclairs

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