Chester Cheese Eclairs

Preparation:

Preparation: Prepare the dough for the eclairs as described in the specific recipe, with a small variation: add a pinch of sweet paprika to the mixture with the last egg. Grease the oven plate well, sprinkle it with flour and spread the eclair mixture on it, squeezing them with a syringe, in the shape of sticks about 10 cm long and about two fingers thick. Place the tray in a preheated oven at 220 degrees and cook for about 45 minutes. Absolutely avoid opening the oven in the first 20 minutes of cooking, because the eclairs could deflate. Then remove them from the oven, let them cool and then cut them in half lengthwise. Prepare the filling, creaming the remaining butter with a spatula and incorporating the grated Chester cheese: mix everything well. Put the mixture in a pastry syringe and sprinkle a certain quantity inside each half eclair. Replace the top half, arrange the eclairs on a serving plate and decorate with tomato slices and sprigs of parsley.