Savory Éclairs Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Choux pastry éclairs Method:
Pour the water into a pan and add the butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour in one go. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Leave to cool for 5 minutes. Transfer the cooled mixture to a large bowl and beat in the eggs, gradually adding one at a time, then continue to beat until the mixture is smooth and shiny, about 2 more minutes. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 10cm-long éclair shapes onto a baking sheet. Smooth out any bumps with the tip of a wet finger. Bake at 180 degrees c for 25–30 minutes until golden brown and crisp. Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool. Using the tip of a sharp knife, pierce a hole in the rounded end of each éclair. Place the éclairs on their sides and return to the oven for a further 5 minutes so that they become dry and crisp. Remove from the oven and cool on a wire rack.

Chicken filling Method:
For the chicken filling, heat oil, add crushed garlic & chili paste. Add the chicken, sauté, add lemon juice, bbq sauce, red chilli powder, pepper and salt. Cook till done, lastly add cream cheese. Mix well and fill in choux pastry éclairs. Top with a tomato sliver. Serve immediately. For the egg filling, mix boiled egg with salt, pepper, cheese, butter, mayonnaise and mustard. Pipe or fill in the éclair shells. Top with parsley. Serve immediately.

Method :
Grease a loaf pan and line the base and sides with baking paper, allowing the paper to overhang 6cm above the sides. Beat custard and brown sugar until smooth. Beat in cream cheese and vanilla essence. Place 2 tablespoons water and gelatin in a pan and let bloom and then on very low heat let it melt, do not let it boil at all. Remove from heat and let cool. Add into custard mixture. Stir in coffee dissolved in little water. Trim 1cm from the end of 7 biscuits. Working with 1 trimmed biscuit at a time, dip both sides into the coffee mixture. Use to line the base of the prepared pan crossways. Top with half the custard mixture and smooth the surface. Working with 7 untrimmed biscuits, 1 at a time, dip both sides into the coffee mixture. Arrange on top of the custard mixture to make another layer. Top with the remaining custard and smooth the surface. Repeat dipping with remaining biscuits to make a final biscuit layer, pressing down gently. Cover with the overhanging paper. Place in the fridge overnight to set. Cut each apple into 8 thick wedges, removing core. Melt the butter in a frying pan. Add the apples and sprinkle evenly with the caster sugar. Cook, turning occasionally, for 6-8 minutes or until just tender. Turn the tiramisu onto a serving board or platter, remove paper. Top with caramel apples. Stir the pan juices to combine then drizzle over the top to serve.