Strawberry Éclairs are a delightful twist on the classic French pastry, filled with luscious strawberry cream and topped with a glossy strawberry glaze.
These éclairs are light, airy, and bursting with fresh berry flavor, making them a perfect treat for any occasion. Whether you’re serving them at a summer gathering or enjoying them with a cup of tea, these éclairs are guaranteed to impress. Plus, making them at home is easier than you think!
Kitchen Equipment Needed
- Mixing bowls
- Saucepan
- Piping bag with a round or star tip
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (113g) unsalted butter
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) strawberry puree
- 1 tsp vanilla extract
For the Strawberry Glaze:
- 1 cup (125g) powdered sugar
- 2–3 tbsp strawberry puree
- Fresh strawberries for garnish (optional)
Directions
- Make the Choux Pastry:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Heat until the butter melts and the mixture begins to boil.
- Reduce heat to low and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round or star tip. Pipe 4–5 inch lines onto the prepared baking sheet, leaving space between each.
- Bake for 25–30 minutes or until golden brown. Cool completely on a wire rack.
- Prepare the Strawberry Cream Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form. Add the sugar, strawberry puree, and vanilla extract, then whip until stiff peaks form.
- Transfer the filling to a piping bag fitted with a small round tip.
- Fill the Éclairs:
- Use a skewer or knife to make a small hole at each end of the éclairs. Pipe the strawberry cream into each éclair until filled.
- Make the Strawberry Glaze:
- In a small bowl, whisk together powdered sugar and strawberry puree until smooth. Adjust the consistency with more puree if needed.
- Assemble the Éclairs:
- Dip the tops of the filled éclairs into the strawberry glaze. Place on a cooling rack to set. Garnish with sliced fresh strawberries, if desired.
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Nutrition (Per Serving, Approx.)
- Calories: 250
- Protein: 5g
- Carbohydrates: 27g
- Fat: 13g
- Fiber: 1g
Expert Tips
- Keep It Cool: Let the choux pastry cool slightly before adding eggs to avoid cooking them.
- Perfect Filling: Whip the cream until stiff peaks for a stable and luscious filling.
- Uniform Éclairs: Pipe the dough evenly for consistent baking.
FAQs
Can I use frozen strawberries for the filling and glaze?
Yes, thaw the strawberries first and blend them into a puree.
How do I store éclairs?
Store filled éclairs in an airtight container in the refrigerator for up to 2 days.
Can I make the choux pastry ahead of time?
Yes, bake the shells and store them in an airtight container at room temperature for up to 2 days. Fill and glaze before serving.
Can I freeze éclairs?
Unfilled choux pastry shells can be frozen. Thaw at room temperature before filling and glazing.
Storing & Reheating
- Refrigerator: Store filled éclairs in an airtight container for up to 2 days.
- Reheating: Reheat unfilled pastry shells in a 350°F (175°C) oven for 5 minutes to restore crispness.
Substitutions & Variations
- Filling Variations: Swap the strawberry cream for vanilla custard or chocolate ganache.
- Chocolate Glaze: Use melted chocolate instead of strawberry glaze for a decadent twist.
- Gluten-Free: Use a gluten-free flour blend for the choux pastry.
Strawberry Eclairs Recipe
Strawberry Éclairs are a delightful twist on the classic French pastry, filled with luscious strawberry cream and topped with a glossy strawberry glaze.
Ingredients
Equipment
Method
- **Make the Choux Pastry:**
- - Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- - In a saucepan, combine water, milk, butter, and salt. Heat until the butter melts and the mixture begins to boil.
- - Reduce heat to low and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- - Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- - Transfer the dough to a piping bag fitted with a round or star tip. Pipe 4–5 inch lines onto the prepared baking sheet, leaving space between each.
- - Bake for 25–30 minutes or until golden brown. Cool completely on a wire rack.
- **Prepare the Strawberry Cream Filling:**
- - In a mixing bowl, whip the heavy cream until soft peaks form. Add the sugar, strawberry puree, and vanilla extract, then whip until stiff peaks form.
- - Transfer the filling to a piping bag fitted with a small round tip.
- **Fill the Éclairs:**
- - Use a skewer or knife to make a small hole at each end of the éclairs. Pipe the strawberry cream into each éclair until filled.
- **Make the Strawberry Glaze:**
- - In a small bowl, whisk together powdered sugar and strawberry puree until smooth. Adjust the consistency with more puree if needed.
- **Assemble the Éclairs:**
- - Dip the tops of the filled éclairs into the strawberry glaze. Place on a cooling rack to set. Garnish with sliced fresh strawberries, if desired.
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