Description
Delicate French “Strawberry Eclairs” blend classic pastry techniques with sweet summer charm. Crisp choux pastry filled with luscious strawberry cream offers an elegant dessert that elevates your baking skills with European sophistication.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup water
- 1/4 cup unsalted butter
Filling Ingredients:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries
Topping/Decoration:
- 1/2 cup white chocolate
- 2 tbsp strawberry jam
- 1/4 cup fresh strawberries (for garnish)
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter, heating until the mixture reaches a rolling boil.
- Remove from heat and quickly stir in flour, mixing vigorously until a smooth dough forms and pulls away from the pan’s sides.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Incorporate eggs one at a time, beating thoroughly after each addition until the mixture becomes glossy and pipeable.
- Spoon the choux pastry into a piping bag fitted with a large round tip.
- Pipe 4-inch elongated strips onto the prepared baking sheet, leaving space between each eclair.
- Bake for 20-25 minutes until golden brown and puffed, then turn off the oven and leave the eclairs inside with the door slightly open for 10 minutes.
- Remove eclairs and cool completely on a wire rack.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold chopped strawberries into the cream filling.
- Cut eclairs lengthwise and pipe the strawberry cream filling inside.
- Melt white chocolate and drizzle over the eclairs.
- Spread a thin layer of strawberry jam on top of each eclair.
- Garnish with fresh strawberry slices and dust with powdered sugar before serving.
Notes
- Ensure water and butter are fully melted before adding flour for a smooth, lump-free choux pastry base.
- Use room temperature eggs to prevent the dough from splitting and achieve a silky, glossy texture.
- Pipe eclairs evenly with consistent pressure for uniform shape and even baking.
- Gluten-free option: Replace wheat flour with a blend of almond and coconut flour for a lighter, alternative pastry.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg