Pissaladiéclair (2) Recipe

Inspired by Wildair

Time1h

Serves2

cantabrian anchovies, olive, Sternenberger

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Ingredients

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1
Make the Choux Pastry
In a saucepan, combine water, butter, and salt. Bring to a boil, then add flour all at once. Stir vigorously until the mixture pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes. Beat in eggs, one at a time, until the dough is smooth and glossy.
2
Pipe the Pastry
Preheat your oven to 400°F (200°C). Transfer the dough to a piping bag and pipe 4-inch long eclairs onto a baking sheet lined with parchment paper. Bake for 25-30 minutes until puffed and golden brown. Allow to cool completely.

3
Prepare the Filling
In a bowl, mix the chopped black olives, grated Sternenberger cheese, and chopped parsley. Gently fold in the Cantabrian anchovies, being careful not to break them.

4
Fill the Eclairs
Using a small knife, make a slit on the side of each cooled eclair. Fill a piping bag with the anchovy and olive filling, and pipe it into each eclair until full.