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Savoury Eclairs with Tuna Mousse and Kanimi Crabstick, Home Made Pickles

Serves approximately 8 choux buns

Ingredients

  • 150ml Water
  • 50g Butter
  • ½ tsp Salt
  • 70g Plain Flour
  • 2 nos Eggs
  • 90g Grated Parmesan Cheese

Tuna Filling:

  • 40g White Onions, roughly cut
  • 125g Tuna Flakes
  • 2tbsps Mayonaise
  • 8pcs Kanimi Crabstick

Method:

Combine water and butter in a sauce pan. Bring to boil and stir in salt and plain flour, stirring vigorously. Allow mixture to cool slightly.
Add in the 2 eggs and Parmesan cheese; stir till a glossy paste is obtained. Fill dough mixture into piping bag.
Preheat oven to 200C. On a non-stick baking pan, pipe about 4 tsp each of the choux dough in éclair shapes onto the pan, leaving a space of 2cm in between each piece.
Bake in the preheated oven for 20-25mins until dough is crisp and light. Allow choux puffs to cool completely.
Blend onions, tuna flakes and mayonnaise in blender till smooth. Slice each éclair lengthwise and fill with tuna mousse, kanimi crab stick and homemade pickles.
 
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