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Savory mini-eclairs with ricotta and basil
Mini eclairs filled with ricotta, olives, Parmesan cheese, tomato, basil and pesto. Nice drink
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Ingredients
Directions
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Sift the flour over a bowl. Melt the butter with the water and salt in a saucepan over low heat. Bring to the boil and add the flour.
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Reduce the heat and stir with a wooden spoon into a firm, shiny dough ball that comes loose from the pan.
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Cook for 2 minutes and put the dough in a mixing bowl. Allow to cool to room temperature.
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Preheat the oven to 200 ° C.
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Beat the eggs in a separate bowl. Gently pour the beaten eggs into the cooled dough and beat it with a mixer.
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Fill the piping bag with the batter. Spray 6 cm long stripes on a griddle covered with parchment paper. Keep sufficient space because they become almost twice as large.
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Split the egg and beat the egg yolk. The protein is not used. Grate the cheese.
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Brush the eclairs carefully with the egg yolk and sprinkle with ⅓ of the cheese.
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Bake the eclairs in the middle of the oven for about 15 minutes. Open and close the oven quickly so that the steam can escape.
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Place the oven at 180 ° C and bake for another 10 minutes.
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Turn off the oven and let it cool for another 30 minutes in the oven. Then let them cool completely on a grid. Let the olives drain.
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Leave a few nice leaves of basil for garnishing. Slice the rest of the basil and the olives. Cut the tomatoes into 4 parts.
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Mix the ricotta with the rest of the cheese, the basil, the olives and pesto. Season with salt and pepper.
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Cut open the eclairs in the length and fill them with the ricotta. Put 2 parts of tomato on each eclair.
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Put them on a nice plate and garnish the eclairs with the retained basil.
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Nutrition
110Calories
Sodium6% DV150mg
Fat12% DV8g
Protein10% DV5g
Carbs1% DV4g
Fiber4% DV1g
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