Tomato Éclairs With Creamy Ricotta and Basil Filling

By Melissa Clark

Published September 29, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(42)
Comments
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Ingredients

Yield:1½ dozen éclairs

  • 1 large tomato (about 10 ounces), cut into chunks but not seeded

  • 6 tablespoons unsalted butter, cut into cubes

  • ¾ teaspoon kosher salt, plus a pinch for the filling

  • ¾ teaspoon ground black pepper

  • 1 cup all-purpose flour

  • 5 large eggs

  • Grated Parmigiano-Reggiano cheese, for sprinkling

  • 1 garlic clove

  • 1 cup goat or cow milk ricotta

  • 2 teaspoons chopped fresh basil

  • 1 cup cherry tomatoes, halved

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 154 milligrams cholesterol; 236 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 1 gram fiber; 274 milligrams sodium; 9 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Line 2 baking sheets with parchment or waxed paper.

  2. Step 2

    Using a food processor, purée tomato until smooth, about 2 minutes. Strain purée through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup. Add water, if necessary.

  3. Step 3

    In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts. Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes.

  4. Step 4

    Transfer dough to an electric mixer and beat for 1 minute to cool slightly. Beat in 4 eggs one at a time, until each egg is completely absorbed.

  5. Step 5

    Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off. Pipe éclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between éclairs. Beat remaining egg with a little water and gently brush mixture on top of each éclair; sprinkle with cheese. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until éclairs are puffed and golden brown. Working quickly, use a fork to poke several holes in bottom of each éclair to let steam escape.

  6. Step 6

    To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil.

  7. Step 7

    Slice each éclair lengthwise, as you would a baguette for a sandwich. If the interior of the éclair seems damp, scoop out damp bits. Spread filling on bottom half of éclair, top with 3 cherry tomato halves, then sandwich with top half of éclair. Serve immediately.

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Ratings

4 out of 5
42 user ratings
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Comments

Heidi

With 1 cup tomato extract-juice and 1 cup of flour, dough was very wet. I thought adding the eggs would thicken it, it did, but not enough. The runny dough did puff up in oven, but eclairs did not hold shape and turned into blobs. Still delicious but next time I will make sure batter has enough flour; providing a weight measurement for the flour would help.

SJB

If I remember correctly, King Arthur provides weight equivalents for their various flours, and I *think* a cup of their APF is 120 grams. You might double check this at their site. I would expect most flour to be in the same range.

M

Kinda meh. I added more flour (as others suggested) but these still did not puff up like choux dough normally does. The color is nice but the tomato flavor is extremely mild. The ricotta is similarly mildly flavored - I feel like it needs more something to add zing. My spouse said it seemed like these eclairs were trying to be pizza (and failing). I doubt I’ll make these again but I would try adding more garlic and some lemon zest to the ricotta.

VFC

I checked proportions with The Joy of Cooking and sifted the flour- it called for slightly less butter, so I would consider this a basic puff pastry dough. Delicious and fresh!

Neonata

I agree with the other notes, this dough is too wet and caused problems with cooking and rising. I ended up with flat eclairs with wet centers- total sign of the dough being too wet. Additionally, the instructions call for you to let steam escape after full cooking, which only adds to the lack of puff. You should do this before the final 5min of cooking. I think more flour, that cooking note and a higher pipe should help next time.

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