When we think of eclairs most of us think cream and topped with chocolate. But a savoury eclair really is a thing of beauty.
I’ve added ground dried porcini mushrooms into the choux pastry and then filled them with a rich, cheesy béchamel spiked with spring onions and smoky chipotle chilli, topped off with a crisp piece of dry-cured smoked pancetta (Bacon). Heaven.
Remember, this is a British recipe, so when they refer to pancetta, they really mean BACON!!
Find this recipe here: http://metro.co.uk/2014/09/18/great-british-bake-off-recipe-mushroom-cheese-and-bacon-eclairs-oh-yes-4862722/