Savory Herb Eclairs

Savory herb eclairs are choux pastry shells filled with a creamy cheese and herb mixture, then topped with a Gruyère crust that crisps in the oven. They are warm, savory, and elegant enough for a first course or light lunch. The trick is getting the choux to puff high and hollow, then filling and topping them just before serving so the pastry stays crisp.

Ingredients for Savory Herb Eclairs

Water and butter form the base of the choux pastry, creating steam that makes the shells puff. All-purpose flour gives structure so the shells hold their shape as they rise. Eggs add richness and help the pastry set firm. Salt and white pepper season the dough. For the filling, cream cheese and Gruyère cheese make it rich and nutty, while fresh chives, fresh tarragon, and fresh parsley add bright herbal flavor. Dijon mustard brings a subtle sharpness. For the topping, more Gruyère cheese and fleur de sel create a savory crust that browns and crisps.

Why This Savory Herb Eclairs Works

Choux pastry works because water and butter heat together, then flour absorbs that liquid and eggs are beaten in, creating a thick paste that rises on steam alone. As the oven heats, the water turns to steam and the eggs set the structure, leaving a hollow shell inside. If the paste is too thick, the eclairs stay squat. If it is too thin, they collapse. The ratio here is tested to puff high and stay crisp.

The filling is made from room-temperature cream cheese and Gruyère, so it spreads easily without breaking. Herbs are folded in just before filling so they stay bright and don’t turn dark. The cheese mixture is piped into the baked shells through a small slit, filling them completely without making them soggy. A heavy hand with the filling will make the eclairs soft and hard to eat.

The topping is grated Gruyère mixed with fleur de sel, sprinkled on while the shells are still warm so the cheese starts to melt. The oven heat finishes melting it into a thin, crispy crust. Baking the filled eclairs for a few minutes at high heat makes the cheese brown lightly and adhere to the shell.

Mistakes To Avoid

Overbeating the choux dough after adding eggs will make the pastry dense and heavy, so it will not puff. Mix each egg in completely on low speed, then stop. The dough should be thick and glossy but not airy.

Opening the oven door before 35 minutes have passed will let steam escape and the eclairs will not rise to full height. Resist the urge to peek. After 35 minutes, the shells are set enough that opening the door will not hurt them.

Using cold cream cheese straight from the refrigerator will make the filling lumpy and hard to pipe. Let it sit on the counter for 20 minutes before mixing so it softens and blends smoothly with the Gruyère.

Filling the eclairs too early in the day will make the pastry shells soggy by serving time, because the cheese mixture slowly releases moisture. Pipe the filling no more than 2 hours before you plan to eat them, and keep them uncovered at room temperature so air can circulate around the shells.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter (115 grams)
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup all-purpose flour (125 grams)
• 4 large eggs, room temperature
• 8 ounces cream cheese, room temperature
• 1 cup grated Gruyère cheese (100 grams), divided
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon white pepper
• 1/4 teaspoon fleur de sel

Step-by-step Instructions

1. Heat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. In a small saucepan, combine water, butter, salt, and white pepper over medium-high heat and bring to a boil, stirring once or twice until the butter melts.
3. Remove from heat and stir in flour until no streaks remain. Let cool for 2 minutes, stirring occasionally.
4. Add eggs one at a time on low speed with an electric hand mixer, beating each one in completely before adding the next, until the dough is thick, glossy, and smooth, about 2 minutes total.
5. Transfer dough to a pastry bag fitted with a medium round tip. Pipe 24 mounds about 1.5 inches wide and 1 inch tall onto the prepared baking sheets, leaving 2 inches between them.
6. Bake at 425°F (220°C) for 35 minutes without opening the oven door, until the shells are puffed and light golden brown, then reduce heat to 375°F (190°C) and bake 10 more minutes until deep golden and crisp.
7. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
8. While the shells cool, make the filling. Beat room-temperature cream cheese on low speed with an electric mixer until smooth, about 1 minute. Add 3/4 cup of the Gruyère cheese, mustard, and white pepper and beat until combined, about 30 seconds. Fold in chives, tarragon, and parsley by hand with a rubber spatula.
9. Once the shells are cool, use a small sharp knife to cut a small slit in the bottom or side of each shell. Pipe about 1 teaspoon of filling into each shell using the same pastry bag and tip, or a smaller one if preferred.
10. Place filled eclairs on a baking sheet, sprinkle the tops and sides with the remaining 1/4 cup Gruyère and the fleur de sel, then bake at 400°F (200°C) for 4 to 5 minutes until the cheese is melted and light golden, then serve warm.