Go Back

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.