Savoury Eclairs

Ingredients

• Choux Pastry (see above, omitting the sugar)
• 11/2 ozs. McDougall’s Self-raising Flour
• 11/2 ozs. Margarine
• 1 pint Milk
• 2 ozs. Grated Cheese
• Salt
• Cayenne Pepper
• Bovril or Marmite
• Finely Chopped Parsley

Method

1. 1

   Prepare the éclairs as directed for Chocolate Eclairs.

2. 2

   Prepare the filling by making a sauce, adding the cheese and seasonings.

3. 3

   Fill the éclairs, then brush the tops with a little Marmite or Bovril.

4. 4

   Dip the ends in parsley or grated cheese.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 17. The excerpt below is the record exactly as published.

SAVOURY ECLAIRS Choux Pastry (see above, omitting the sugar). Filling: 11/2 ozs. McDougali’s Self-raising Flour. 11/2 ozs. Margarine. 1 pint Milk. 2 ozs. Grated Cheese. Salt and Cayenne Pepper. Bovril or Marmite. Finely Chopped Parsley

Cook this with the app: pantry check, scaling, and the assistant.