This time I used my imagination and I turned the classic, the sweet loved by many eclair,  into an appetizer that was a success.

Ingredients:

For choux dough:

  • 200 ml water
  • 100 ml sunflower oil
  • 1/2 cup of flour
  • 4 eggs

For cheese cream:

  • 250 grams of feta cheese
  • 100 ml of fermented cream
  • a handful of dill
  • 1 red pepper
  • 1 little green onion
  • 1 tablespoon of olive oil
  • 3-4 smoked salmon slides

I prepared the choux dough in this way: I put on fire 200 ml of water with 100 ml of oil. When the mixture boiled, I put half a cup of flour all at once, and I mixed vigorously.

I left on fire for a few minutes, stirring continuously, then I letting it cool. When the dough reached room temperature, I added 4 eggs, mixing well after each egg. Finally I got a sticky dough.

I formed the eclairs on the tray, and I cooked them for 10 minutes at high fire, then for 10-12 minutes at low fire.

I made a delicious cheese cream of 250 grams of feta, 100 ml of fermented cream, a handful of dill, a red pepper, a little green onion, a tablespoon of olive oil and 3-4 smoked salmon slides. First, I mixed the cream with the cheese and then I added the rest of the ingredients.

Cut the eclairs in two pieces and fill them with cheese cream. I have come to the conclusion that salted eclairs can be as good as sweet ones.

Salty Eclairs With Cheese Cream
 
This time I used my imagination and I turned the classic, the sweet loved by many eclair, into an appetizer that was a success.
Author:
Recipe type: Appetizer
Ingredients
For choux dough:
  • 200 ml water
  • 100 ml sunflower oil
  • ½ cup of flour
  • 4 eggs
For cheese cream:
  • 250 grams of feta cheese
  • 100 ml of fermented cream
  • a handful of dill
  • 1 red pepper
  • 1 little green onion
  • 1 tablespoon of olive oil
  • 3-4 smoked salmon slides