Strawberry Éclairs

Why I’ll Love This Recipe

I enjoy this recipe because it combines crisp pastry, creamy filling, and fresh strawberry flavor in every bite. The homemade choux pastry has a delicate texture that pairs perfectly with the smooth filling. I also appreciate that these éclairs can be prepared ahead of time and assembled just before serving for the freshest results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry

• Water
• Unsalted butter
• Salt
• Granulated sugar
• All-purpose flour
• Eggs

For the Strawberry Cream Filling

• Fresh strawberries, pureed
• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Cream cheese or mascarpone cheese (optional)

For the Glaze

• White chocolate or powdered sugar
• Heavy cream or milk
• Strawberry puree or freeze-dried strawberry powder
• Fresh strawberry slices for garnish (optional)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I combine the water, butter, salt, and sugar in a saucepan and bring the mixture to a boil.
3. I stir in the flour all at once and cook until the dough forms a smooth ball and pulls away from the sides of the pan.
4. I let the dough cool for a few minutes before beating in the eggs one at a time until smooth and glossy.
5. I transfer the dough to a piping bag and pipe long strips onto the prepared baking sheet.
6. I bake the éclairs until they are puffed and golden brown, then let them cool completely.
7. I whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
8. I fold in the strawberry puree and the cream cheese or mascarpone if I am using it.
9. I fill the cooled éclairs with the strawberry cream using a piping bag fitted with a small tip.
10. I prepare the glaze by melting the white chocolate with the cream or by mixing powdered sugar with strawberry puree until smooth.
11. I dip the tops of the filled éclairs into the glaze and garnish with fresh strawberry slices if I want an extra decorative touch.
12. I chill the éclairs for about 30 minutes before serving.

Servings and Timing

• Servings: 12 éclairs
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 40 minutes

Variations

• I fill the éclairs with strawberry pastry cream instead of whipped cream for a richer dessert.
• I drizzle dark chocolate over the glaze for a classic chocolate-and-strawberry combination.
• I mix diced fresh strawberries into the filling for extra texture.
• I use mascarpone instead of cream cheese for a smoother, richer filling.
• I add lemon zest to the strawberry cream for a bright citrus flavor.
• I sprinkle crushed freeze-dried strawberries over the glaze for extra color and flavor.

Storage/Reheating

I store the filled éclairs in an airtight container in the refrigerator for up to 2 days. I prefer filling them shortly before serving because the pastry stays crisp longer. If I want to prepare ahead, I store the baked, unfilled pastry shells at room temperature for up to 2 days or freeze them for up to 2 months. I thaw the shells at room temperature and refresh them in a 300°F (150°C) oven for a few minutes before filling. I do not reheat the assembled éclairs.

FAQs

Can I make the choux pastry ahead of time?

Yes. I often bake the pastry shells a day or two in advance and store them in an airtight container until I am ready to fill them.

Why did my éclairs collapse?

I make sure the pastry is fully baked before removing it from the oven. Underbaked choux pastry can collapse as it cools.

Can I use frozen strawberries?

Yes. I thaw and drain them well before making the puree so the filling is not too watery.

What is the best filling for strawberry éclairs?

I enjoy a light strawberry whipped cream, but strawberry pastry cream or mascarpone filling also works beautifully.

Can I freeze Strawberry Éclairs?

I freeze the unfilled pastry shells successfully, but I prefer not to freeze the filled éclairs because the cream filling and fresh strawberries lose their best texture after thawing.

Conclusion

I always enjoy making these Strawberry Éclairs because they deliver the perfect balance of crisp pastry, creamy strawberry filling, and sweet glaze. They look elegant enough for special occasions while remaining completely achievable to make at home. Whether I serve them at a celebration or simply treat myself to a homemade pastry, they always impress with their light texture and fresh strawberry flavor.

Strawberry Éclairs

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Strawberry Éclairs are elegant pastries made with light, airy choux pastry filled with luscious strawberry cream and topped with a glossy strawberry or white chocolate glaze. Perfect for celebrations or afternoon tea, they deliver fresh strawberry flavor in every bite.

• Author: Laura
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 éclairs
• Category: Dessert
• Method: Bake
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup fresh strawberries, pureed
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz cream cheese or mascarpone cheese (optional)
• 6 oz white chocolate or 1 1/2 cups powdered sugar (for glaze)
• 2 tbsp heavy cream or milk (for glaze)
• 2 tbsp strawberry puree or 2 tbsp freeze-dried strawberry powder (for glaze)
• Fresh strawberry slices, optional for garnish

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine the water, butter, salt, and granulated sugar and bring to a boil.
3. Add the flour all at once and stir until the dough forms a smooth ball and pulls away from the sides of the pan.
4. Let the dough cool for several minutes, then beat in the eggs one at a time until smooth and glossy.
5. Transfer the dough to a piping bag and pipe 4- to 5-inch strips onto the prepared baking sheet.
6. Bake for 30–35 minutes until puffed and golden brown. Cool completely.
7. Whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
8. Fold in the strawberry puree and the cream cheese or mascarpone, if using.
9. Fill the cooled éclairs with the strawberry cream using a piping bag fitted with a small tip.
10. Prepare the glaze by melting the white chocolate with the cream or by mixing the powdered sugar with strawberry puree until smooth.
11. Dip the tops of the filled éclairs into the glaze and garnish with fresh strawberry slices if desired.
12. Chill the éclairs for about 30 minutes before serving.

Notes

• Bake the choux pastry until fully golden to prevent the éclairs from collapsing.
• Unfilled pastry shells can be stored at room temperature for up to 2 days or frozen for up to 2 months.
• Fill the éclairs shortly before serving to keep the pastry crisp.
• Frozen strawberries may be used if thawed and well drained before pureeing.
• Try adding lemon zest, diced strawberries, or a drizzle of dark chocolate for delicious variations.

Nutrition

• Serving Size: 1 éclair
• Calories: 290 kcal
• Sugar: 18 g
• Sodium: 140 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 105 mg