I was sorting out the photos in my PC, and found out that I had made these some time back, but haven’t posted them yet.
This mini éclairs are made using Florence’s choux pastry recipe. After making the durian cream puffs, I liked the pastry so much that I made them again a few days later. But I wanted something savoury this time. Digging into my pantry, I found a can of tuna, together with a tub of cottage cheese in the fridge. So I made a simple tuna cheese filling for these éclairs.
Do check out Florence’s site for the choux pastry recipe. The filling is very simple to make too. Basically just prepare according to your taste and liking, there’s no rule to this. I just mix one can of tuna(I used tuna in olive oil), about half a tub of cottage cheese(or more if you like), add juice from half a lemon, some freshly cracked black pepper, and you’re ready to go. I also added in some spring onions(scallions) as well.
This is my first time using cottage cheese, and I’m surprised at the creaminess it imparted to the filling. It’s like mayonnaise, but minus the fats, and makes a good substitute, in my opinion. It makes a great sandwich filling too.
Nabe (hot pot) basics in the Japan Times
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