Savoury eclair


with parmesan craquelin,


Original creation of Christian SEGUI, Meilleur Ouvrier de France (Catering).

Recipe for about 25 éclairs, 12 cm long

1. Parmesan craquelin
40 g slightly-salted butter
20 g brown sugar
30 g parmesan
50 g general purpose flour
Mix all the ingredients together, spread the resulting mixture to a thickness of 2 mm and place in the freezer. Cut into pieces.

2. Choux pastry
100 g full-fat milk
100 g water
90 g slightly-salted butter
110 g general purpose flour
200 g eggs
1 pinch table salt
1 pinch caster sugar
Bring the milk and water to the boil, then add the butter cut into small cubes, the salt and sugar. Mix thoroughly. Remove from the heat and add the sifted flour in one go. Return to the heat and dry out the dough. Then gradually beat in the eggs to obtain a smooth, homogeneous dough. Preheat a conventional oven to 250°C. Pipe 7 cm long éclairs. Add the craquelin. Place in the oven and turn off. Leave to cook for 10 minutes then turn the oven on again at 160°C for about 12 minutes. Leave to cool. Fill the éclairs.

3. Foie gras ganache
200 g cooked foie gras
50 g foie gras for finishing
100 g milk
50 g cream
50 g mascarpone
Espelette pepper to taste
Blackcurrants to taste
Griottines® to taste
Pistachio powder to taste

Cut the foie gras into cubes. Heat the milk to 70°C, add the foie gras, blend until smooth. Refrigerate. Whip the cream and mascarpone into peaks. Fold into the foie gras mixture and place in a piping bag.

4. Assembly and finishing       
Pipe the foie gras cream onto the éclairs, add the blackcurrants, Griottines® and a cube of foie gras coated in breadcrumbs. The éclairs can also be filled.
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