Savoury éclairs in the Provençal style
Appetizers
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Savoury éclairs in the Provençal style is ready in 1 h 45 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These savoury éclairs are a real explosion of Mediterranean flavours! I love preparing this recipe for summer aperitifs or brunches with friends. The choux pastry, light and crispy, contrasts wonderfully with the creamy ratatouille and tapenade filling. The fleur de sel adds a delicate finishing touch. The preparation takes a little time, but the result is well worth the effort. Feel free to vary the vegetables in the ratatouille according to your tastes and the season. A real treat for the taste buds!
Ingredients (12 ingredients)
-
4 piece eggs
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Oil
-
1 pinch salt or fine salt
-
25 cl sparkling water
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110 g butter
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150 g flour
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6 piece black olives
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Fleur de sel
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3 c. à s. black tapenade
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3 c. à s. icing
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1 packet powdered gelatine
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300 g ratatouille
Preparation (6 steps)
Preparation of the ratatouille filling
Dilute the sachet of powdered gelatine in a tablespoon of cold water. Put the ratatouille (300g) in the Thermomix bowl and mix 10 Sec./Stufe 5. Then heat 3 Min./60°C/Stufe 2. Add the diluted gelatine and mix 10 Sec./Stufe 3. Pour the preparation into a dish and refrigerate for 1 hour.
Preparation of the choux pastry
Preheat the oven to 210°C. Pour the sparkling water (25 cl) and the butter (110 g) cut into pieces into the Thermomix bowl. Heat 5 Min./100°C/Stufe 2.
Incorporation of flour and eggs
Add the flour (150 g) all at once to the Thermomix bowl and mix 20 Sec./Stufe 4. Let the dough cool for a few minutes. Then add the eggs (4) one by one, mixing 20 Sec./Stufe 4 after each addition.
Shaping the éclairs
Using a piping bag, place the dough on a sheet of baking paper to give it the shape of éclairs.
Baking the éclairs
Bake for 20 minutes, then let cool on a wire rack.
Preparation of icing and filling
Melt the icing (3 tbsp) in a bain-marie. Add the black tapenade (3 tbsp) and mix. Cover the top of each éclair with the icing, then sprinkle with fleur de sel. Garnish each éclair with the ratatouille filling using a piping bag and decorate the top with a black olive (6 black olives).
Finished cooking? Great! 🎉
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Created by
Lea Guerin
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Gluten
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