Spicy Eclairs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 387 mg | (10 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 50 grams butter
- 1 pinch salt
- 180 grams Pastry flour
- 4 eggs
- 1 tsp Baking powder
- For butter
- 200 grams cream cheese
- 2 Tbsps freshly chopped parsley
- 300 grams butter
- 1 tsp lemon juice
- freshly ground peppers
- 20 slices cooked ham
- 20 Tomatoes
Preparation steps
For the dough: Boil 250 ml of water (about 1 cup) with butter and salt. POur in the flour and stir vigorously over low heat until the mass lumps together. Pour into a bowl, add 1 egg and stir until smooth. Let cool slightly, then stir in the remaining eggs one at a time. Mix in the baking powder. Preheat the oven to 200°C (approximately 400°F).
Fill the dough into a piping bag with a star tip and pipe onto a greased baking sheet in 20 strips. Bake 25 minutes until golden brown (do not open the oven in the first 15 minutes, or they will collapse!). Remove, cut in half horizontally and let cool.
For butter: Mix the cream cheese with the parsley and the soft butter. Season with lemon juice, salt and pepper. Spread the butter in a 4 cm high pan (approximately 1.5 inches) about 10 x 15 cm (approximately 4 x 6 inches) and let set. Cut into 0.7 cm thick slices (about 1/4 inch). Put these onto the bottom halves of the eclairs with a slice of cooked ham and a slice of tomato. Put the top halves back on top and secure with toothpicks. Serve on plates.
