Nutrition Facts
6 servings
6
Savory pink éclairs recipe.
Here is the recipe for pink savory éclairs, perfect for lunch or a brunch. This recipe made with white beans, beetroot, tuna, and fresh herbs is as easy to make as it is beautiful to look at.
Topping
90 Raw white beans
150 Beetroot
100 Cream cheese
1 Tuna
2 cloves Garlic
2 Lemon juice
2 Hazelnut oil
Fresh herbs
Pepper and salt
Choux pastry
90 Milk
90 Water
2 Granulated sugar
2 Salt
90 Type 55 flour
90 Butter
3 Egg
2 Seeds (poppy, hemp, sesame)
Directions
1
The day before, place the beans in a large volume of cold water and let soak overnight.
2
To make the spread, cook the beans according to the package instructions, ideally adding a pinch of baking soda to soften the skin.
3
Rinse them under water, then drain them well.
4
Blend the garlic, white beans, beetroot, lemon, and oil until the texture is smooth. Then, use a fork to incorporate the cheese, well-drained tuna, and seaweed. The texture will become denser as the seaweed rehydrates. Set aside in the refrigerator.
5
For the éclairs, pour the milk, water, sugar, salt, and butter into a saucepan and bring to a boil. Off the heat, add the flour and mix well with a wooden spoon.
6
Return to the heat and dry the dough by mixing vigorously for 2 minutes. Transfer to a container off the heat to allow steam to escape and the mixture to cool. After 5 minutes, or when there is no more steam, add 1 beaten egg. Incorporate thoroughly before adding the second one. Repeat for the last.
7
Preheat the oven to 250°C, then place the dough in a piping bag (or alternatively in a freezer bag) fitted with a 15 to 18mm nozzle. On a baking sheet lined with parchment paper, pipe strips of dough 10 cm apart, as the éclairs will expand. Brush with egg and sprinkle with small seeds of your choice.
8
Turn off the oven and place the éclairs inside for 15 minutes with the door closed. Once the rise has occurred, without opening the door, turn the oven on to 160°C. Count an additional 25 minutes for the éclairs to be cooked and nicely golden.
9
Let cool completely, then slice the tops of the pastries with a bread knife.
10
To finish, stuff with the filling. Place some cooked beans, thin slices of radish, and raw beetroot, then close. Keep in the fridge until serving.
Ingredients
Topping
90 Raw white beans
150 Beetroot
100 Cream cheese
1 Tuna
2 cloves Garlic
2 Lemon juice
2 Hazelnut oil
Fresh herbs
Pepper and salt
Choux pastry
90 Milk
90 Water
2 Granulated sugar
2 Salt
90 Type 55 flour
90 Butter
3 Egg
2 Seeds (poppy, hemp, sesame)
Directions
Directions
1
The day before, place the beans in a large volume of cold water and let soak overnight.
2
To make the spread, cook the beans according to the package instructions, ideally adding a pinch of baking soda to soften the skin.
3
Rinse them under water, then drain them well.
4
Blend the garlic, white beans, beetroot, lemon, and oil until the texture is smooth. Then, use a fork to incorporate the cheese, well-drained tuna, and seaweed. The texture will become denser as the seaweed rehydrates. Set aside in the refrigerator.
5
For the éclairs, pour the milk, water, sugar, salt, and butter into a saucepan and bring to a boil. Off the heat, add the flour and mix well with a wooden spoon.
6
Return to the heat and dry the dough by mixing vigorously for 2 minutes. Transfer to a container off the heat to allow steam to escape and the mixture to cool. After 5 minutes, or when there is no more steam, add 1 beaten egg. Incorporate thoroughly before adding the second one. Repeat for the last.
7
Preheat the oven to 250°C, then place the dough in a piping bag (or alternatively in a freezer bag) fitted with a 15 to 18mm nozzle. On a baking sheet lined with parchment paper, pipe strips of dough 10 cm apart, as the éclairs will expand. Brush with egg and sprinkle with small seeds of your choice.
8
Turn off the oven and place the éclairs inside for 15 minutes with the door closed. Once the rise has occurred, without opening the door, turn the oven on to 160°C. Count an additional 25 minutes for the éclairs to be cooked and nicely golden.
9
Let cool completely, then slice the tops of the pastries with a bread knife.
10
To finish, stuff with the filling. Place some cooked beans, thin slices of radish, and raw beetroot, then close. Keep in the fridge until serving.
Notes
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