Name: Strawberry Eclairs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 1/2 cup unsalted butter; 1 cup water; 1/4 teaspoon salt; 1 tablespoon granulated sugar; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 4 egg yolks; 1 teaspoon vanilla extract; 1 tablespoon unsalted butter; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 cup fresh strawberries, diced; 1 cup fresh strawberries, sliced (for topping); 1/2 cup strawberry jam; 1 tablespoon water

I love making these strawberry eclairs when I want something elegant yet homemade. Light and airy choux pastry is filled with silky vanilla cream blended with fresh strawberries, then topped with a glossy strawberry glaze and more berries. I find them perfect for brunch, celebrations, or whenever I want to impress with a bakery-style dessert made from scratch.

Why You’ll Love This Recipe

I adore how light and delicate the choux pastry turns out—crisp on the outside and hollow inside, ready to hold a luscious filling. I also love how the silky pastry cream blends beautifully with whipped cream and fresh strawberries, creating a balanced sweetness that is never too heavy. The glossy strawberry topping gives each eclair a stunning finish that makes them look professionally made. I find that the combination of textures—airy pastry, creamy filling, and juicy berries—makes every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

1 tablespoon granulated sugar

1 cup all-purpose flour

4 large eggs

2 cups whole milk

1/2 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon unsalted butter

4 egg yolks

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 cup fresh strawberries, diced

1 cup fresh strawberries, sliced (for topping)

1/2 cup strawberry jam

1 tablespoon water

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

In a medium saucepan over medium heat, I combine butter, water, salt, and sugar. I bring the mixture to a boil until the butter melts completely. Then I reduce the heat to low and add the flour all at once, stirring vigorously until a smooth ball forms and pulls away from the sides of the pan.

Next I remove the pan from heat and let the dough cool for about 5 minutes. I add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.

I transfer the dough into a piping bag fitted with a large round tip and pipe 4-inch logs onto the prepared baking sheet. Then I bake them for 20–25 minutes until golden brown and puffed, making sure not to open the oven door during baking. I let them cool completely.

To prepare the pastry cream, I heat the milk in a saucepan until just simmering. In a bowl, I whisk together sugar, cornstarch, and egg yolks. I gradually pour the hot milk into the egg mixture while whisking continuously. Then I return everything to the saucepan and cook over medium heat, stirring constantly until thickened.

I remove it from heat and stir in vanilla extract and butter. I cover the surface directly with plastic wrap and chill completely.

Once chilled, I whip the heavy cream with powdered sugar until stiff peaks form, then gently fold it into the pastry cream. I fold in the diced strawberries.

I slice the cooled eclairs horizontally and fill them generously with the strawberry cream mixture.

For the glaze, I warm the strawberry jam with water and strain it if needed. I spoon or brush the glaze over the tops and garnish with sliced strawberries. I refrigerate the eclairs for at least 30 minutes before serving so the flavors can set beautifully.

Servings and timing

I prepare this recipe in about 30 minutes, bake it for 25 minutes, and have everything ready in approximately 55 minutes total.

This recipe makes 8 servings, with each eclair containing approximately 320 kcal.

Variations

I sometimes switch up the fruit and use raspberries or mixed berries instead of strawberries for a slightly tangier flavor. When I want a richer version, I drizzle melted white chocolate over the glazed tops. If I am making these for a special occasion, I occasionally add a touch of lemon zest to the pastry cream to brighten the flavor even more. For a chocolate twist, I like adding a thin layer of chocolate ganache on top before placing the strawberries.

Storage/Reheating

I store the filled eclairs in an airtight container in the refrigerator for up to 2 days. I find they are best enjoyed fresh, as the pastry gradually softens from the filling. And I do not recommend reheating filled eclairs, but if I need to refresh unfilled shells, I warm them in a 300°F oven for about 5 minutes to restore some crispness before cooling and filling.

Related Recipes:

Peanut Butter & Chocolate Cream Puffs

FAQs

Why did my eclairs deflate after baking?

I find that eclairs usually deflate if they are underbaked or if I open the oven door too early. I always bake them until deeply golden and firm to the touch to ensure they hold their structure.

Can I make the pastry cream ahead of time?

Yes, I often prepare the pastry cream a day in advance. I keep it tightly covered in the refrigerator and fold in the whipped cream and strawberries just before assembling.

How do I know when the choux pastry dough is ready for the eggs?

I look for the dough to form a smooth ball that pulls away from the sides of the pan. After adding the eggs, I make sure the dough is glossy and pipeable but still thick enough to hold its shape.

Can I freeze strawberry eclairs?

I prefer freezing only the unfilled shells. I store them in an airtight container and freeze for up to 1 month, then thaw and crisp them slightly in the oven before filling.

What makes the glaze shiny?

I find that gently warming the strawberry jam with a little water and brushing it on while still slightly warm creates a beautiful glossy finish.

Conclusion

I truly enjoy making these strawberry eclairs whenever I want a dessert that feels both classic and refreshing. The airy choux pastry, creamy strawberry filling, and glossy berry topping create a beautiful balance of flavor and texture. I love serving them chilled for gatherings or family treats, and I find they always bring a touch of elegance to the table.

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