Auvergnats eclairs

  • Easy
  • 45 minutes
  • 6 persons
  • childhood flavors


• 250g of cantal
• 150g of flour
• 80g of butter
• 4 eggs
• 1 egg yolk
• 2 tablespoons of cumin seeds
• 25 cl of liquid cream
• 1 teaspoon ground cumin
• salt

Preparation of recipe

Preheat oven to 190 ° (thermostat 6-7). Line a baking sheet with parchment paper.

Detail the cantal in dice.

In a saucepan, bring the butter to the boil with 25 cl of water and a pinch of salt. On a low heat, add the flour and mix well with the spatula until the paste comes off the walls. Remove from heat and stir in eggs one by one.

Add 150 g of cantal dice and cumin seeds to this dough. Place small pieces of dough on the plate using a piping bag.

Garnish with egg yolk and bake for 15 minutes. Take out the lightning and let cool. Meanwhile, boil the cream in a saucepan. Off the heat, add the remaining cantal, ground cumin and a pinch of salt.

When the lightning is cold, split it in half. Garnish with cantal cream. (cooked dough: Comté, Beaufort, Gruyère)

Ideal wine to accompany your Auvergnats eclairs:

Information COVID-19

Suite aux mesures prises par le gouvernement et afin d'endiguer la propagation du virus, nous vous informons que notre point de vente et notre boutique en ligne sont fermées. Au plaisir de vous retrouver après les mesures de confinement.

Prenez soin de vous et de vos proches.

Le domaine Kuehn.