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Eclairs stuffed with a ham mousse and julienne of Gruyère AOP

Printable version PDF file

Serves 6


60 min

20 min


Choux pastry

  • 90g water
  • 60g butter
  • 90g flour
  • 5 eggs

Ham mousse

  • 80g Gruyère AOP,  julienne-cut (cut into matchsticks)
  • 150g white ham
  • 50g fresh cheese such as Philadelphia
  • 2 tsp hot mustard
  • Parsley, chives




Choux pastry :

Preheat the oven to 180°C.

In a saucepan, melt the butter in the simmering water.

Add the flour in one go and mix well.

‘Dry’ the mass for 3 minutes on a low heat.

Let the mass cool before adding the eggs and beat gently.

Spoon the pastry into a piping bag and form 10cm long éclairs on a baking sheet.

Bake the éclairs for 20 minutes.

Ham mousse :

Blend together the ham, Philadelphia, mustard, parsley and chives.

Julienne the Gruyère AOP (cut into matchsticks).

Slice the éclairs in 2 lengthways.

Stuff them with the ham mousse and julienned Gruyère AOP.

Enjoy !