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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Print Recipe Pin Recipe

Equipment

• 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

Instructions

 

• **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.