Eclairs with Asparagus

Appetizers | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eclairs with Asparagus

Ingredients

Milk - 10 fl oz
Butter - 3.5 oz
Wheat Flour - 5.3 oz
Chocolate eggs - 3 pieces
Salt - to taste
Egg white - 2 pieces
Canned White Asparagus - 7.1 oz
Mayonnaise - 3.5 oz

Step by Step guide

Step 1

Pour the milk into a saucepan, add the butter and a pinch of salt. Heat over low heat, stirring with a wooden spatula — when it starts to boil, add all the flour and cook, stirring constantly, for another 3 minutes. Remove the saucepan from the heat and let it cool.

Step 2

Meanwhile, preheat the oven to 356°F, and grease one or two sheets of parchment paper with butter. When the milk mixture has cooled enough, beat in the 3 eggs one at a time, mixing thoroughly before adding the next. Then, whip the egg whites in a separate bowl and gently fold them into the same mixture.

Step 3

Now spoon the mixture onto the prepared parchment paper in strips the thickness and length of a finger. Make sure to leave enough space between the future eclairs so they don’t stick together into one large cake. Bake for 8–10 minutes until they rise and become golden.

Step 4

Transfer the eclairs to a wire rack and let them cool. Meanwhile, mix the finely chopped asparagus with the mayonnaise.

Step 5

Cut each eclair lengthwise with scissors, and while holding the opening with your fingers, fill them with asparagus using a teaspoon. Close the eclairs and gently press the edges. Serve immediately — otherwise, the pastry will become soggy from the filling.