Strawberry Eclairs Recipe

The Story Behind Strawberry Eclairs

Traditional eclairs are a French pastry made with choux dough, filled with pastry cream, and glazed with chocolate. This strawberry version adds a fruity twist that’s perfect for spring and summer. The light and airy choux pastry pairs beautifully with the fresh strawberry cream, making these eclairs a refreshing treat for warmer weather. French bakers have long created variations of the classic eclair, and this strawberry version adds a delightful burst of flavor while staying true to the elegant roots of the pastry.

Key Ingredients and Why They Matter

Choux Pastry

Choux pastry, or pâte à choux, is the foundation of the eclair. It’s made from a simple mixture of butter, flour, eggs, and water, which puffs up beautifully in the oven to create a light, airy shell.

• Pro Tip: It’s important to bake the choux pastry until it is fully golden and dry to prevent the eclairs from collapsing.

Fresh Strawberries

Fresh strawberries are the highlight of the filling and glaze, providing a natural sweetness and vibrant color.

• Substitution Tip: You can substitute with frozen strawberries if fresh are unavailable, but make sure to thaw and drain them well to avoid excess moisture.

Heavy Cream

Heavy cream is used to create the luscious strawberry filling. It adds richness and helps achieve a smooth, creamy texture.

• Pro Tip: Whip the cream until stiff peaks form for the perfect texture in the filling.

How to Make Strawberry Eclairs

Step 1: Gather Your Ingredients

For the Choux Pastry:

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt

For the Strawberry Cream Filling:

• 1 cup heavy cream
• 1/2 cup fresh strawberries, finely chopped
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Glaze:

• 1/2 cup fresh strawberries, pureed
• 1 1/2 cups powdered sugar
• 1-2 tablespoons milk (as needed)

Step 2: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
3. Once the butter is melted, reduce the heat to low and add the flour all at once, stirring quickly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let the dough cool for about 5 minutes.
5. Add the eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch long strips onto the prepared baking sheet, leaving space between each.
7. Bake for 20-25 minutes, or until the eclairs are puffed and golden brown. Remove from the oven and allow them to cool completely.

Step 3: Make the Strawberry Cream Filling

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the finely chopped strawberries until evenly distributed.
3. Transfer the filling to a piping bag fitted with a small round tip.

Step 4: Fill the Eclairs

1. Once the eclairs are cool, use a skewer or the tip of your piping bag to make a small hole in each end of the eclair.
2. Pipe the strawberry cream filling into the eclairs from both ends until they are full.

Step 5: Make the Strawberry Glaze

1. In a small bowl, combine the pureed strawberries and powdered sugar until smooth.
2. Add milk one tablespoon at a time to reach the desired glaze consistency.
3. Dip the top of each filled eclair into the strawberry glaze, allowing the excess to drip off.

Step 6: Serve and Enjoy

1. Place the glazed eclairs on a wire rack to set for about 15 minutes.
2. Serve the eclairs fresh for the best texture and flavor, or store them in the refrigerator for up to 2 days.

Serving Suggestions

These Strawberry Eclairs are perfect for serving at brunch, tea parties, or as a special dessert after dinner. Pair them with a glass of Prosecco, champagne, or a cup of hot coffee for an indulgent treat.

Variations and Add-Ins

Chocolate-Dipped Strawberry Eclairs

For an extra decadent twist, dip the eclairs in melted chocolate before or after glazing them with strawberry glaze. The combination of chocolate and strawberries makes for a delightful flavor pairing.

Lemon-Strawberry Eclairs

Add lemon zest to the strawberry cream filling or the glaze for a bright, citrusy twist that pairs beautifully with the sweet strawberries.

Almond Strawberry Eclairs

Add a teaspoon of almond extract to the filling or sprinkle the glaze with sliced almonds for a nutty, fragrant addition.

Dietary Adaptations

Precise Diet Classifications:

• Gluten-Free: Use a gluten-free flour blend to make the choux pastry gluten-free.
• Dairy-Free: Substitute the butter and cream with dairy-free alternatives like coconut cream and vegan butter.
• Vegetarian: This recipe is naturally vegetarian.

Frequently Asked Questions

Strawberry Eclairs Frequently Asked Questions

Can I make eclairs in advance?
Yes! You can prepare the choux pastry shells up to 2 days in advance and store them in an airtight container. Fill and glaze them just before serving for the best texture.

How do I store leftover eclairs?
Store leftover eclairs in the refrigerator for up to 2 days. The choux pastry may lose some of its crispiness, but the flavor will still be delicious.

Can I freeze eclairs?
You can freeze the choux pastry shells before filling them. Once baked and cooled, store the unfilled shells in a freezer-safe bag for up to 3 months. Thaw at room temperature before filling and glazing.