Page 288 - A Literary Holiday Cookbook

Makes 26 (4-inch) éclairs

“Did the ghost really take a seat at the managers’ supper-table that night, uninvited? And
can we be sure that the figure was that of the Opera ghost himself? Who would venture to
assert as much?”

This savory take on an elegant French confection balances the sweet-tart flavors of roasted
strawberries and balsamic vinegar with the freshness of mint and whipped ricotta cheese.

INGREDIENTS

Choux Pastry
½ cup butter

1 cup water
1 cup flour

4 eggs

For the Filling
1 cup high-quality balsamic vinegar (from Modena)

1 lb. strawberries, quartered
¼ teaspoon salt

1½ cups ricotta

¾ cup pistachios, coarsely crushed
Mint leaves, for garnish

INSTRUCTIONS

1 To make the choux pastry, first move the oven racks to the top and

bottom positions. Preheat oven to 400°F. Line 2 baking sheets with

parchment paper or silicone mats and set aside.

2 Melt the butter and water together in a medium saucepan on low

heat. Turn the heat to medium and bring to a boil. Turn off the heat
and pour in the flour all at once. Stir together quickly with a silicone