{"id":1065,"date":"2021-02-19T17:18:50","date_gmt":"2021-02-19T16:18:50","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1065"},"modified":"2024-12-01T11:22:49","modified_gmt":"2024-12-01T10:22:49","slug":"savory-eclairs-tomato-eggplant-tuna-beaufort","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1065&lang=en","title":{"rendered":"Savory Eclairs \u2013 Tomato, Eggplant, Tuna &#038; Beaufort"},"content":{"rendered":"<p>if you ever get to spend time in the alps, you&rsquo;ll proobably notice that eating cheese is a popular activity.<br \/>\nBig chunks as a snack, melted in fondue, or gratin\u00e9ed over potatoes. all of these options are tasty, sure\u2014but let&rsquo;s try to shake it up a bit \ud83d\ude09<\/p>\n<p>Today, we\u2019re going for something fun and unexpected: giving Beaufort the starring role where you\u2019d normally find icing on an \u00e9clair.<\/p>\n<p><em>Serves 4 as a starter (2 \u00e9clairs each) or makes 8 \u00e9clairs.<\/em><\/p>\n<p><strong>For the choux pastry:<\/strong><\/p>\n<ul>\n<li>125 g flour<\/li>\n<li>200 ml water<\/li>\n<li>75 g butter<\/li>\n<li>3 eggs<\/li>\n<\/ul>\n<h3><strong>For the filling:<\/strong><\/h3>\n<ul>\n<li>400 g tomato pulp (<em>canned works perfectly fine<\/em>)<\/li>\n<li>1 eggplant (around 300 g)<br \/>\n(<em>canned from your garden last summer, will work great, live in a place where it grows all year round, even better, anything will do, even the greenhouse grown stuff<\/em>)<\/li>\n<li>80 g canned tuna flakes<\/li>\n<li>\u00bd shallot<\/li>\n<li>A pinch of oregano<\/li>\n<\/ul>\n<h3><strong>For the \u201cicing\u201d:<\/strong><\/h3>\n<ul>\n<li>200 g young Beaufort (a piece about 20 cm x 2 cm x 2 cm) or any hard swiss cheese you can get your hands on<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Prepare the choux pastry<\/strong><\/h3>\n<p>Start here to give it time to rest.<\/p>\n<ol>\n<li>Bring the water and butter to a boil. Add the flour in one go. Lower the heat and stir vigorously for about 5 minutes over low to medium heat.<\/li>\n<li>Let the mixture cool below 60\u00b0C (<em>so you don\u2019t cook the eggs<\/em>). Add the eggs one at a time, stirring thoroughly after each addition.<\/li>\n<li>Once smooth, let the dough rest.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong>Step 2: Prepare the filling<\/strong><\/h3>\n<ol>\n<li>Dice the eggplant and saut\u00e9 it in olive oil over medium heat for a few minutes.<\/li>\n<li>Add the tomato pulp and finely chopped shallot. Reduce the mixture slightly and blend it into a coarse pur\u00e9e (<em>smooth is boring; you want some texture<\/em>).<\/li>\n<li>Return the mixture to the stove and let it simmer on low for about an hour. Add the well-drained tuna and continue reducing for another 30 minutes. Keep warm.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong>Step 3: Bake the \u00e9clairs<\/strong><\/h3>\n<p>Preheat your oven to 200\u00b0C. Pipe 8 \u00e9clair shapes onto a baking tray. Bake for 20 minutes.<\/p>\n<blockquote><p>little tip, At 18 minutes, take the \u00e9clairs out briefly poke them and rummage a bit in the cavity to remove the inner walls that would interfere with the filling process. Return them to the oven for the final 2 minutes.<\/p><\/blockquote>\n<p><strong>Step 4: Slice the Beaufort<\/strong><\/p>\n<p>While the \u00e9clair shells are in the oven, cut 8 rectangular strips of Beaufort, about 2 mm thick.<\/p>\n<hr \/>\n<h3><strong>Step 5: Assemble and finish<\/strong><\/h3>\n<ol>\n<li>Let the \u00e9clair shells cool slightly, then fill them with the warm eggplant-tomato-tuna mixture using a piping bag.<\/li>\n<li>Lay a slice of Beaufort on top of each \u00e9clair. Briefly melt the cheese under a hot grill (30 seconds to 1 minute).<\/li>\n<\/ol>\n<hr \/>\n<p>Serve warm, two \u00e9clairs per plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-709\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-1024x768.jpg\" alt=\"coque de p\u00e2te \u00e0 choux garnies et gratin\u00e9es sur une assiette garniture visible\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124844-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-708\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-1024x768.jpg\" alt=\"coque de p\u00e2te \u00e0 choux garnies et gratin\u00e9es sur une assiette garniture visible\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/02\/20210219_124927-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>if you ever get to spend time in the alps, you&rsquo;ll proobably notice that eating cheese is a popular activity. Big chunks as a snack, melted in fondue, or gratin\u00e9ed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[718,12],"tags":[],"class_list":["post-1065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mountain-inspired","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1065"}],"version-history":[{"count":4,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions"}],"predecessor-version":[{"id":1069,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions\/1069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/709"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}