Savory mini-eclairs with ricotta and basil

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.

Reduce the heat and stir with a wooden spoon into a firm, shiny dough ball that comes loose from the pan.

Cook for 2 minutes and put the dough in a mixing bowl. Allow to cool to room temperature.

Preheat the oven to 200 ° C.

Beat the eggs in a separate bowl. Gently pour the beaten eggs into the cooled dough and beat it with a mixer.

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.

Split the egg and beat the egg yolk. The protein is not used. Grate the cheese.

Brush the eclairs carefully with the egg yolk and sprinkle with ⅓ of the cheese.

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.

Place the oven at 180 ° C and bake for another 10 minutes.

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.

Leave a few nice leaves of basil for garnishing. Slice the rest of the basil and the olives. Cut the tomatoes into 4 parts.

Mix the ricotta with the rest of the cheese, the basil, the olives and pesto. Season with salt and pepper.

Cut open the eclairs in the length and fill them with the ricotta. Put 2 parts of tomato on each eclair.

Put them on a nice plate and garnish the eclairs with the retained basil.