Cheese chester eclairs
Instructions
Prepare the dough for the eclairs as described in the recipe specifies, with a small variant: with the latest built-in egg to the mixture even a hint of sweet paprika.
Grease the baking, sprinkle with flour and put the mixture of eclairs, spremendoli with a syringe, shaped like long sticks about 10 cm thick and about two fingers.
Put the plate in the oven already warm, to 220 degrees, and bake for 45 minutes.
Avoid absolutely to open the oven during the first 20 minutes, because the eclairs might collapse.
Levateli then from oven, let cool and then cut them in half lengthwise.
Prepare the filling, cream the butter with a spatula and incorporating the grated cheese Chester: mix everything well.
Put the mixture into a syringe by rolling and spraying some quantity inside of each half eclair.
Replace the top half, arrange the eclairs on a serving dish and garnish with tomato wedges and sprigs of parsley.
Ingredients and dosing for 4 persons
- 250 g of butter
- Salt
- 160 g of flour
- 5 eggs
- 1 pinch of sweet paprika
- Margarine
- 200 g of grated cheese chester
- 2 tomatoes
- Some clumps of prezzemolo