Anjanee from Fig & Honey here! Growing up in England, I had my fair share of deliciously airy chocolatey eclairs. Though the English have a well known hatred of all things French, it seems as though the decadent pastries passed the test and are beautifully displayed in most bakeries. Unlike other Brits, I have a soft spot for all things French, and Paris is one of my absolute favorite destinations. There’s nothing like enjoying an eclair and a cafe au lait in a cute little Parisian cafe.
After a recent visit and being inspired by the delicious pastries Paris has to offer, I decided to try something a bit on the savory side with these parmesan eclairs. You get the eggy airy goodness of the eclair which everyone loves and the added benefit of some equally tasty fillings. The best part is you can mix and match as you please to your taste. These are quite easy to make and can be made a day ahead of a brunch if need be. Sandwiches will never be the same again!
Ansel Recipe and Photos by Anjanee of Fig & Honey.
Parmesan Eclair Sandwiches
- ⅓ cup water
- 4 tablespoons whole milk
- 5 ½ tablespoons unsalted butter
- pinch of salt
- ⅔ cup all-purpose flour
- 3 whole eggs
- 1/4 cup finely grated parmesan
- freshly ground pepper to taste
- your choice of sandwich fillings
- Preheat the oven to 375°. In a medium pot over medium heat, add the water, milk, butter, sugar, and salt. Bring to a slow boil.
- Then, add the flour and stir with a wooden spoon until the mixture comes together about 5 minutes. Keep mixing until the dough get drier and pull away from the sides of the pot, about 2 minutes.
- Take the pan off the heat and then whip slowly adding the eggs one at a time. Be sure that each egg is fully incorporated before adding the next. Once the eggs are incorporated, mix in the parmesan and season with pepper.
- Using a piping bag, make 7-inch lines of dough leaving about 1 inch in between. Pat down any sharp edges. Place in the center of the oven and bake for 10 minutes. Rotate the tray and bake for a further 10 minutes until they are golden brown. Allow to cool before filling and serving.
- Fill with your choice of meats, cheeses, and veggies. I love the combo of cured Parma ham and arugula, rosemary ham with cheddar and butter lettuce, or the classic tomato and mozzarella with arugula.