Pain D’Epices Éclairs with St. Saviour Cheese

Lucy Hewett. Lucy Hewett

For SAVEUR’s Fall/Winter issue launch party in Madison, Wisconsin, local chef-restaurateurs Joe and Shaina Papach of the Harvey House brought these dreamy, bite-size éclairs to share and, from the first bite, we knew we needed the recipe. The spiced choux pastry is piped with a sweet camembert cream filling (look for Wisconsin’s own Hoard’s Dairyman Farm Creamery St. Saviour camembert), then slicked with toasted honey and white chocolate ganache. A sprinkling of salty chopped nuts lends the sweet and rich pastry a welcome salty crunch.

The classic French spice blend quatre-épices can be found in well-stocked spice shops and supermarkets—or you can make it at home using ordinary pantry staples. Xanthan gum will help keep the camembert cream creamy and emulsified; look for it in the baking aisle of your local grocery store or order it online.

Featured in: It’s Not a Party Without an Epic Amount of Wisconsin Cheese

Yield: 50–60 éclairs Cook Time: 2 hours Ingredients Ingredients For the choux pastry: ¾ cup plus 1 Tbsp. (100 g) whole milk 7 Tbsp. (100 g) unsalted butter 1½ tsp. (5 g) kosher salt 1¼ cups (150 g) bread flour 4 large eggs 3 Tbsp. quatre-épices For the camembert cream: 2 cups plus 2 Tbsp. (381 g) vegetable oil 2 large eggs