Mini Eclairs with Bresse Blue Cheese Cream Recipe
Mini Eclairs with Bresse Blue Cheese Cream
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 20 minutes

Difficulty: Average
Chef's Note

This recipe is made with the newest member of the Bresse Bleu family. Under its bloomy rind lies a finely veined and deliciously creamy interior with fruity flavors. It is aged for twice as long as traditional Bresse Bleu. 

- For 4 servings (approx. 12 minis éclairs)

Choux pastry
- 50 ml / 1/5 cup water
- 50 ml / 1/5 cup milk
- 50 g butter
- 60 g flour
- 2 eggs
- 1 pinch of sugar
- 1 pinch of salt

For chantilly cream
- 250 ml / 1 cup whipping cream
- Salt, freshly ground pepper


  1. Preheat the oven to 180° C / 350° F.
  2. Pour the milk and water into a saucepan. Add the sugar, salt and butter, cut into pieces, and bring to a boil.
  3. Add the flour all at once and mix with a wooden spoon to form a ball.
  4. Dry the mixture over medium heat for 3 minutes, beating constantly.
  5. Transfer the batter to a bowl and let cool to lukewarm; beat in the eggs one at a time.
  6. Pipe the batter onto a parchment-lined baking sheet using a piping bag fitted with a small plain tip to form 12 small, equally-sized eclairs.
  7. Bake the eclairs for 15-20 minutes in the oven. At the end of the baking time, place a small piece of Bresse Bleu Suprême on each eclair and bake 3 minutes longer.
  8. Remove from the oven and allow to cool.


  1. Heat 50 ml of cream in a saucepan with the Bresse Bleu, cut into small pieces. Mix for 3 minutes over low heat to slightly melt the cheese. Let cool.
  2. Whip the rest of the cream until stiff with salt and pepper.
  3. Fold the slightly warm cheese mixture gently into the whipped cream.
  4. Refrigerate the cream. Just before serving, split the eclairs and pipe in the cream filling using a piping bag with a star tip, and serve. 
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