Oblong eclairs or petit chouxbollar
50 g butter
1, 5 DL water
1:0.25 DL flour
200 g cream cheese or sour cream
2 DL chopped herbs
1 grated lemon
3 spoons sunflower kernels
salt & pepper
Boil butter and water, stir in the flour and let it cook briskly stirring until dough inside from the bottom (take at least a few minutes). When cool, whisk in the eggs one at a time-preferably in a machine, whisk until the batter has cooled.
Fill the mixture into a piping bag and pipe out oblong eclairs or small petit chouxer on parchment paper. Bake in the oven at about 180 ° about 15 min-open door at any time during baking. Eclairerna should feel "hollow" and be dry.
Chop the herbs and sunflower seeds, finfint. Tear down the lemon and mix it all up with cream cheese, season with salt and pepper. When petit chouxerna cooled, split them in half lengthwise and pipe in the cream and top with öringrom. and optional herbs-serve as a snack or appetizer.