To prepare the choux pastry: bring to a boil the water, add the salt and butter. Mix well. Gradually add flour, stirring constantly. As soon as bubbles appear, remove from heat. Let the mixture cool slightly. Add one by one all 4 eggs. All knead well.

Preheat the oven to 200*C. Choux dough dessert spoon into balls on a greased with sunflower oil pan. Bake for 15 minutes, then reduce the temperature to 160 to 170*C and bake another 5-10 minutes until Golden brown.

While the eclairs are baked, start preparing the filling: nuts clear. Dill finely chopped. Garlic peel and pass through a garlic press. Red peppers (can be yellow, etc., but it turns out brighter and prettier. Can and all the colors mix as you like) remove seeds and finely chop. Cheese and nuts skip through Mincer. In mass, add the dill, garlic, pepper, paprika and salt. Mix well. The cooled éclairs out onto a plate, each cut in half, but not cutting through with this to the end. To fill the eclairs with the filling.

Put on a plate. You can decorate with parsley sprigs and slices of ham or pork. Your wish is our command! Bon appetit!!!