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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.

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

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

Find it online: https://thefamilycooking.com/strawberry-eclairs/