Salty Eclairs with Walnut Cream
- flour - 1/2 cup
- eggs - 2
- oil - 3 1/3 tbsp (50 ml)
- water - 2/5 cup (100 ml)
- cream cheese - 2 cups (480 g)
- walnuts - 1 cup, ground
- pickles - 2, large
- lukanka - 30 cubes
- olives - 8
Steamed dough for the eclairs: Put the water and oil in a container with a nonstick coating. Once they come to a boil, gradually add the flour. Stir nonstop with a wooden spoon until the dough begins to unstick from the bottom of the container. Leave the dough in a cool area to cool.
Next, add 2 eggs to it and knead well. Spray the dough into a greased tray. Bake the eclairs in a preheated 392°F (200 °C) oven.
Walnut cream: Put 2 cups (480 g) cream cheese and 1 cup ground walnuts in a suitable bowl and stir well.
Filling the eclairs: Cut one end of each eclair with a knife. Cut 1 pickle into small cubes and the lukanka into cubes about 1/2″ (1 cm) per side. You need 30 of these lukanka cubes.
Fill part of the eclairs with the walnut mixture and 2 pickle cubes each, fill the rest of the eclairs with walnut cream but with 2 lukanka cubes each.
Upon serving, place a circle of pickle with an olive on top of each eclair, stick a toothpick through them to keep them in place.