Savory Vegetarian Eclairs with Ricotta, Zucchini, Eggplant & Cherry Tomatoes

Savory Vegetarian Eclairs with Ricotta, Zucchini, Eggplant, and Cherry Tomatoes

Category: Appetizers | Serves: 4

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Indulge in the delicate, savory delight of vegetarian eclairs filled with a creamy ricotta and fresh vegetable filling. These eclairs offer a unique twist on the classic French pastry, perfect for an appetizer that will surprise and delight your guests with vibrant, fresh flavors.

Ingredients:

Preparation Steps:

1. Prepare the Choux Pastry:
   Begin by making the choux pastry. In a small saucepan, combine water, milk, sugar, salt, and butter. Heat the mixture over medium-high heat until it comes to a boil, stirring occasionally. Once boiling, quickly add the flour all at once. Stir vigorously with a spatula until the dough starts to form a roux and pulls away from the sides of the pan, leaving a thin film at the bottom. Continue to cook for 2-3 minutes, allowing the flour to cook slightly.

2. Incorporate the Eggs:
   Transfer the dough to a large bowl. Let it cool slightly for a minute or two. Add the eggs one at a time, mixing with the spatula after each addition. The dough will initially seem too thick, but be patient – it will eventually become smooth and elastic. Continue until all the eggs are fully incorporated and the mixture is thick and glossy.

3. Pipe the Eclairs:
   Once the dough is ready, transfer it to a piping bag fitted with a 12mm star nozzle. Line a baking tray with parchment paper and pipe out 12 eclairs, each about 10-12 cm long. Make sure to leave space between each eclair to allow for expansion during baking.

4. Bake the Eclairs:
   Preheat your oven to 200°C (392°F). Bake the eclairs for 25-30 minutes, or until they are golden brown and have puffed up. Once baked, remove them from the oven and let them cool completely on a wire rack.

5. Prepare the Vegetables:
   While the eclairs cool, prepare the vegetables. Wash and dry the zucchini and eggplant, then slice off the ends. Cut them into thin sticks, around 14-15 cm in length. Pat the slices dry with paper towels, ensuring they are as dry as possible.

6. Fry the Vegetables:
   Heat a pan with peanut oil over medium heat. Lightly dredge the vegetable sticks in flour and shake off any excess. Fry the vegetable sticks in batches until golden and crispy. Once fried, drain them on paper towels to remove excess oil. Season with a pinch of salt and black pepper.

7. Prepare the Cherry Tomatoes:
   Cut the cherry tomatoes in half and place them in a bowl. Drizzle with a bit of olive oil and season with salt and pepper to taste. Stir to combine and set aside.

8. Assemble the Eclairs:
   Once the eclairs have cooled, use a piping bag fitted with a smooth 1.5cm nozzle to fill the eclairs with the buffalo ricotta. You can gently slice the eclairs in half to make it easier to pipe the filling inside.

9. Fill and Garnish:
   Fill the eclairs with a generous amount of ricotta, then top with the fried vegetable sticks. Arrange the halved cherry tomatoes on top of the ricotta. Finish by garnishing with fresh basil leaves and a sprinkle of grated Parmigiano Reggiano.

10. Serve and Enjoy:
    Serve your savory vegetarian eclairs as an elegant appetizer for any gathering. These light yet flavorful bites will be a sure hit, combining crispy vegetables, creamy ricotta, and the delightful richness of Parmigiano Reggiano.

Nutritional Information (Per Serving):

These savory vegetarian eclairs are an ideal starter for a special occasion or a casual gathering. With a crispy outer shell, tender filling, and the perfect balance of vegetables, ricotta, and Parmesan, they offer a sophisticated and satisfying bite. Enjoy the fresh flavors of zucchini, eggplant, and tomatoes, beautifully complemented by the richness of buffalo ricotta and the sharpness of Parmigiano Reggiano.

Bon appétit!