Savory Vegetarian Eclairs
- Vegetarian
- Energy Kcal 915
- Carbohydrates g 48
- of which sugars g 14.2
- Protein g 29.2
- Fats g 67.4
- of which saturated fat g 29.05
- Fiber g 5
- Cholesterol mg 221
- Sodium mg 636
- Difficulty: Average
- Prep time: 40 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
Ever thought about flipping the script on traditional French pastry? Vegetarian savory eclairs are here to surprise you! I mean, they use the classic light and airy choux pastry dough—like the stuff in cream puffs—but with a twist. And look, instead of sweet creams, these eclairs are packed with flavorful, plant-based goodies, making them perfect for any get-together.
The beauty of choux pastry? It’s super versatile. In France, it's a staple in both sweet and savory dishes, and with these eclairs, you can really experiment. Really, the variety of fillings is endless. Think cheesy, herby, or maybe a touch of spice—turning a pastry into something exciting and new. And here's the thing, no matter where you are, you can adapt the dough and fillings to suit local tastes, but you'll always get that crispy outside and soft inside. Super tasty.
These vegetarian choux pastry creations aren't just another dessert—they're like mini sandwiches, perfect for a buffet spread. When guests bite into a golden eclair expecting something sweet, they'll be pleasantly surprised by the burst of savory goodness. This blend of French technique with modern vegetarian flavors? Really works.
Whether you are hunting for new ideas for savory pastry recipes for parties or just want to try something different, this is an awesome place to start. With their light, crispy texture and endless possibilities for fillings, these eclairs are sure to impress. Perfect as finger food for casual gatherings or a standout on a buffet table, they're always a hit. Once you try them, you'll see why these little bites of joy are loved by everyone. For sure. So, get creative and enjoy bringing a piece of France to your table with a unique vegetarian twist.
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INGREDIENTS
- Ingredients for 12 éclairs
- Eggs 4.2 oz (120 g) - (approximately 2 medium)
- Water ¼ cup (62 g)
- Whole milk ¼ cup (62 g)
- Butter 4 tbsp (55 g)
- Type 00 flour 0.625 cup (77 g)
- Fine salt ½ tsp (3 g)
- Sugar 1 ½ tsp (7 g)
- For the filling
- Zucchini 2 cups (250 g)
- Eggplant 0.7 lb (300 g)
- Datterino tomatoes 12.3 oz (350 g)
- Ricotta di bufala cheese 2 cups (500 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - shaved
- Basil 15 leaves
- Extra virgin olive oil 1 filo
- Fine salt to taste
- Black pepper to taste
- For frying zucchini and eggplants
- Type 00 flour to taste
- Peanut seed oil to taste
How to prepare Savory Vegetarian Eclairs
To prepare the savory vegetarian éclairs, start with the choux pastry. In a saucepan, heat water, milk 1, sugar 2, salt 3
and then butter 4. Once it reaches a boil, add the flour at once 5. Stir the roux well with a spatula. Work for 2-3 minutes or until a white film forms at the bottom of the pan and the mixture pulls away from the sides 6.
Transfer the mixture to a bowl and then add the eggs, one at a time, while stirring with the spatula to incorporate them gradually 7. Incorporate slowly, it will take a bit of patience 8. When the dough is smooth and consistent 9,
you can transfer it to a piping bag with a 12mm serrated nozzle 10. Form 12 éclairs, about 4-5 inches long, on a baking sheet lined with parchment paper 11, making sure to space them apart. Bake the éclairs in a static oven, preheated to 430°F, for 15 minutes. Then lower to 355°F and continue for another 15-20 minutes leaving the valve open. Once ready, let them cool completely 12.
In the meantime, take care of the vegetables: wash and dry them thoroughly, then remove the ends from zucchini and eggplants 13. Cut them into sticks as thin as possible (14-15).
Pat dry with paper towels and then coat the sticks in flour 16. Shake off the excess flour using a sieve 17 and then fry in hot oil at 355°F for a couple of minutes 18.
or until they are golden and crispy 19, drain on paper towels 20. Move on to the tomatoes, cut them in half 21
and place them in a bowl garnishing with salt, pepper, oil 22, and hand-torn basil leaves 23, mix and move on to the garnish. Cut the éclairs in half 24
fill them with the cherry tomatoes, placing them on one side only 25, the ricotta placed in a piping bag with a 0.59-inch plain nozzle 26, and then the crispy vegetables salted just before filling the éclairs 27.
Garnish with Parmesan shavings 28, close 29 and continue this way with all of them. Here are your savory vegetarian éclairs ready to enjoy 30.