Eclairs stuffed with a ham mousse and julienne of Gruyère AOP

60' 20'

Ingredients for



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Choux pastry

  • 90 g
  • 60 g
  • 90 g
  • 5

Ham mousse

  • 80 g
    Gruyère AOP
  • 150 g
    white ham
  • 50 g
    fresh cheese such as Philadelphia
  • 2 tsp
    hot mustard
  • +
    Parsley, chives


Choux pastry

  1. Preheat the oven to 180°C.
  2. In a saucepan, melt the butter in the simmering water.
  3. Add the flour in one go and mix well.
  4. ‘Dry’ the mass for 3 minutes on a low heat.
  5. Let the mass cool before adding the eggs and beat gently.
  6. Spoon the pastry into a piping bag and form 10cm long éclairs on a baking sheet.
  7. Bake the éclairs for 20 minutes.

Ham mousse

  1. Blend together the ham, Philadelphia, mustard, parsley and chives.
  2. Julienne the Gruyère AOP (cut into matchsticks).
  3. Slice the éclairs in 2 lengthways.
  4. Stuff them with the ham mousse and julienned Gruyère AOP.

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