Description
Light and airy choux pastry filled with silky vanilla-strawberry cream, topped with a glossy strawberry glaze and fresh berries for an elegant homemade dessert.
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil until butter melts. Reduce heat to low and add flour all at once, stirring vigorously until a smooth ball forms and pulls away from the sides.
- Remove from heat and cool for 5 minutes. Add eggs one at a time, beating well after each addition until dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip and pipe 4-inch logs onto the baking sheet.
- Bake for 20–25 minutes until golden brown and puffed. Do not open the oven door during baking. Cool completely.
- Heat milk in a saucepan until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually whisk hot milk into egg mixture, then return to saucepan and cook until thickened.
- Remove from heat and stir in vanilla extract and butter. Cover surface with plastic wrap and chill completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold into chilled pastry cream, then fold in diced strawberries.
- Slice cooled eclairs horizontally and fill with strawberry cream.
- Warm strawberry jam with water and strain if needed. Spoon or brush glaze over tops and garnish with sliced strawberries.
- Refrigerate for at least 30 minutes before serving.
Notes
Do not open the oven door while baking to prevent deflating.
Pastry cream can be made 1 day in advance and refrigerated.
Freeze only unfilled shells for up to 1 month.
For variation, substitute raspberries or mixed berries.
Serve chilled for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 155 mg
