Savory Eclairs with Crispy Parmesan Topping.

Directions

1. Mix all the ingredients of the crispy topping in a medium bowl.
2. Place the dough between 2 sheets of wax paper.
3. Roll with rolling pin to 1mm thick
4. Let set in the refrigerator for 40 minutes to 1 hour.
5. Cut the dough into the desired shape.
6. In a saucepan, boil water, milk, salt, sugar and butter.
7. Add the flour all at once.
8. Stir until the mixture comes away from the sides of the pan.
9. Transfert the dough in food processor bowl and let cool down.
10. Add the eggs one by one by rapidly mixing between each in order to obtain a homogeneous dough.
11. Fill a pastry bag fitted with a 1/2 inch tip with pate a choux batter;
12. Pipe out oblong shapes onto prepared baking sheets lined with parchment paper.
13. Top eclairs with crispy topping shapes.
14. Preheat oven to 240 degrees Celsius (465 F).
15. Place the eclairs inside the oven and turn it off for 25 minutes.
16. Turn on again and lower the temperature to 170 C (340 F) for 15 minutes.
17. Allow the éclairs to dry off inside the oven for 10 minutes.