Two-Bite Smoked Cheddar Eclairs

Instructions

1. Step
   Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Step
   In a medium pot over medium-high heat, combine the milk, water, butter, sugar, and salt. Bring to a gentle simmer.
3. Step
   Add the bread flour all at once and stir vigorously until a dough forms and pulls away from the sides of the pot, about 1–2 minutes.
4. Step
   Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low for 2–3 minutes to cool slightly. Add the eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
5. Step
   Transfer the dough to a piping bag. Pipe 2-inch logs onto the prepared baking sheet, spacing them apart.
6. Step
   Bake for 20–25 minutes, or until puffed, golden, and dry to the touch. Let cool completely.
7. Step
   While the éclairs bake, make the filling. In a bowl, beat the cream cheese, cream, garlic powder, cayenne, thyme, smoked cheddar, salt, and pepper until smooth and airy. Transfer to a piping bag.
8. Step
   Once the éclairs are cool, poke a small hole in the bottom of each éclair. Pipe the smoked cheddar filling into each one.
9. Step
   Pipe a small dollop of filling on top of each éclair. Garnish with microgreens and thinly sliced radish. Serve immediately.