Anchovy Eclair
Ingredients
Directions
Prepare
Roll out the thin puff pastry.
Remove gills from the anchovies and wash them.
Bone the anchovies and enclose each in the puff pastry.
Bake and serve
Bake until golden brown.
Sprinkle grated Parmesan cheese over each eclair and serve very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Thin puff paste
- Forms a flaky, crisp wrapper that puffs and browns around the fish.
- Anchovies
- Provide the salty, savoury fish flavour at the centre of each eclair.
- Grated parmesan cheese
- Adds savoury, salty flavour and browns slightly on the hot pastry.
The step that matters
Enclosing the anchovies in the pastry. The anchovies must be fully sealed in the pastry so no fish is exposed. Sealed pastry traps steam and fat, letting it puff and brown evenly in the oven instead of drying or leaking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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