A savoury eclair stuffed with a Gorgonzola bechamel and topped with toasted sunflower seeds and crispy bacon bits
Preheat the oven to 210'C.
Cut the butter into small pieces. Sift the flour.
Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan. Transfer to a food processor and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency.
Place the mixture into a piping bag and pipe small lines about 5 inches long onto a perforated baking tray. Bake for 10 to 15 minutes then reduce the oven temperature to 180'C and continue to cook for a further 10 minutes to dry them thoroughly and make sure they hold their shape.
Finely chop the chives. Melt the butter in a saucepan. Sieve in the flour and stir in for 2 minutes. Add the milk in 3 stages, 100mls at a time. Whisk in at each stage. When you have a nice smooth glossy mixture turn the heat down to low and crumble in the Gorgonzola. Whisk well. Pass through a sieve. Add the chives and wholegrain mustard. Check and adjust the seasoning if necessary.
Transfer to a piping bag.
Pour the honey into a squeezy bottle.
Preheat oven to 180 degrees.
Fry the bacon in a pan until crispy. When cold finely chop using a sharp knife.
Toast the sunflower seeds in a dry pan. Roughly bash in a pestle and mortar.
When your eclairs are ready make a small incision on one side of the choux pastry and pipe in some cheese mix. Drizzle over a small amount of honey and top with a small sprinkle of bacon bits and crushed sunflower seeds. Place your stuffed and topped eclairs to a baking sheet and heat in the oven for no longer than 1 minute. Enjoy!
«Careful balancing out the flavours here. Whisk in a little gorgonzola at a time while tasting all the way. The honey is used to sweeten the dish as well as helping to stick the seeds and bacon to the choux. »