Photo: Natalie Levin
Strawberries and cream is the perfect match – the juiciness of the strawberries combines perfectly with the creaminess of the cream, and together it creates a wonderful and so easy to make dessert.
These strawberry eclairs are taking it to the next level – golden and crispy eclairs filled with lots of whipped vanilla cream and sliced strawberries. It’s great for upcoming Valentine’s Day and will make everyone love you.
Photo: Natalie Levin
Strawberry Eclairs with Whipped Cream
Servings 10 eclairs
Ingredients
For the eclairs:
- 160 ml. (2/3 cup) water
- 5 grams (1 tsp.) sugar
- 70 grams (2/3 stick) butter
- 3 grams (1 tsp.) fine salt
- 15 grams (1 tbsp. + 1 tsp.) cornstarch
- 90 grams (9 tbsp.) all-purpose flour
- 2-3 eggs beaten
For vanilla cream:
- 375 ml. (1 1/2 cups) heavy cream
- 2 tbsp. sugar powder
- 1 tsp. vanilla extract
- 1 tsp. instant vanilla pudding powder
For decoration:
- 10-12 large strawberries sliced
- Icing sugar
Instructions
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Make the eclairs: preheat oven to 180c degrees.
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In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
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Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
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Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
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Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
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Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It's important to leave some space between the eclairs.
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Bake for about 20-25 minutes or until golden and set. Cool completely before filling.
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Cut the eclairs lengthwise before filling.
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Cream: in a bowl of a mixer with a whipping-attachment put cream, sugar powder, vanilla extract and stabilizer and whip at high speed until you get a very stable whipped cream.
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Transfer the cream into a piping bag fitted with a serrated 2 cm piping tip.
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Fill the eclairs generously with cream.
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Put sliced strawberry fan on the cream and gently close the eclairs.
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Sprinkle with icing sugar and serve.
Recipe Notes
- You can use any kind of fruit you like instead of strawberries.
- These strawberry eclairs are at their best on the day pf preparation, but you can keep it in a closed container in the refrigerator for up to 2-3 days.
Photo: Natalie Levin