CBD salted eclair, a soothing little treat

The ingredients of your savory CBD éclair (8 to 10 éclairs)

Here's what you'll need for the recipe:

For the choux pastry

• 125 ml of water;
• 50 g butter;
• 75 g of flour;
• 2 to 3 eggs (depending on size);
• A pinch of salt.

For the savory CBD topping

• 150 g of fresh cheese of your choice (goat, ricotta, or mascarpone);
• 20 to 30 ml of quality CBD oil;
• Finely chopped fresh herbs (chives, dill, or parsley);
• Salt and freshly ground black pepper;
• Optional: pieces of smoked salmon or raw ham to enrich the garnish.

Salted eclair with CBD: let's get ready!

Start by preheating your oven to 200°C then, in a saucepan, bring the water to the boil with the butter and a pinch of salt. Remove from the heat and add the flour all at once, stirring vigorously.

For a homogeneous dough without lumps, be sure to stir vigorously as soon as the flour is added. We are looking for a very smooth texture.

Then put the pan back on low heat and work the dough for a few minutes to dry it out. Remove from the heat, incorporate the eggs one by one, mixing well between each addition until you obtain a soft and shiny dough.

Using a piping bag, form éclairs on a baking tray covered with baking paper. Space them well, as they will expand when cooked. Place in the oven and let cook for around 25 minutes until the éclairs are golden and crispy. Let them cool on a rack before filling them.

When cooking, do not open your oven, as the resulting drop in temperature could prevent the éclairs from rising properly.

In a bowl, mix the cream cheese with the CBD oil, chopped herbs, salt and pepper. If you choose to add smoked salmon or ham, incorporate them at this step. Carefully cut off the top of each éclair and fill them with the CBD mixture. Use a piping bag for a clean, even insertion.

Serve your CBD savory éclairs immediately after garnishing them to fully enjoy their freshness and crispy texture!