For savory dough Guzher : Heat the pan in 250 ml water, the butter and the salt. As a boil and the butter is melted, pour the flour all at once and stir vigorously with a wooden spoon or spatula. Return to heat and continue stirring until the dough becomes a ball and begins to separate from the walls of the vessel. Remove from heat and transfer to a bowl. As cool a dough, add the eggs one by one, without stopping stirring. Add grated cheese and mix again. Brush with a little butter and cover with pastry paper bottom of a large pan from the oven. Using two spoons, shape about 25-30 balls spaced from one another. Put to bake in the oven 25-30 minutes at 200C until puffed and are golden. Let them cool in the oven while you make the filling by opening the oven door slowly inch by inch. An alternative to savory dough eclairs you can see: Salted eclairs by tillia Eclairs with savory stuffing of tillia Eclairs with cream cheese of zuzukoto For the filling: Peel the garlic and onion. Cut the onions thinly and crush the garlic. Clean and wash the mushrooms. Dry them with a clean cloth or paper towel and cut them into small cubes. In a deep skillet heat the olive oil. Add the onions and garlic and fry them lightly over medium heat. Add mushrooms and continue frying until the mushrooms soften. Stir constantly. Remove from heat and put spices. Mix and, if necessary, season with additional pepper, salt and cayenne pepper. Cut off the cap of baked savory topki- guzher - Gougères and fill the base with the filling of mushrooms. Cover and serve while warm.