Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Strawberries and Cream Eclairs

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Strawberries and Cream Eclairs Recipe

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe. It was also then that I made pâte à choux  for the first time. By the way pâte à choux  is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles,  gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

Strawberries and Cream Eclairs CollageYou need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

 

Method

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

Strawberries-Cream-Eclairs-Recipe-Step-1

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Strawberries-Cream-Eclairs-Recipe-Step-2

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny.  It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Strawberries-Cream-Eclairs-Recipe-Step-3

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Strawberries-Cream-Eclairs-Recipe-Step-4

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

Homemade Eclairs

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.

Strawberries and Cream Eclairs

Homemade eclairs filled with whipped cream and fresh strawberries! These eclairs are lightly sweetened and the perfect dessert to enjoy this summer!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 20 mini eclairs
Calories: 83 kcal
Author: Manali
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Ingredients

Pâte à Choux [eclair dough]

  • 1 stick, 4 ounces unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated white sugar
  • 1 cup 8 ounces water
  • 1 cup 5 ounces all purpose flour
  • 4 large eggs, you may need 1 more egg

Filling

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 10-12 strawberries, chopped into small pieces

powdered sugar, to sprinkle on top

    Instructions

    Make Pâte à Choux

    1. Place butter, water, salt and sugar in a pan on low heat.
    2. Keep stirring till the butter melts. Once the butter melts, increase the temperature and bring it all to a boil.
    3. As soon as the mixture starts simmering, remove pan from heat and all the flour at once.
    4. Beat constantly and vigorously till the dough comes together.
    5. Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it's done when you see a thin film of dough on the bottom of the pan.
    6. Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute or so on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.
    7. With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.
    8. Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the "string test" - if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn't reached this stage, you may need to add 1 more egg.
    9. Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.
    10. Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.
    11. Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.
    12. Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down.

    Make the filling

    1. Place the steel bowl and whisk attachment in the refrigerator for 15 minutes.
    2. Start beating the cream at medium speed. Add in sugar, vanilla extract and increase the mixer speed to medium-high.
    3. Continue to beat till the cream develops stiff peaks. Be careful not to over-beat.

    Arranging the eclairs

    1. Cut each eclair shell into half. Fill the bottom half with whipped cream and strawberries. Place the upper half on top. Dust with powdered sugar and serve immediately!
    Nutrition Facts
    Strawberries and Cream Eclairs
    Amount Per Serving
    Calories 83 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Cholesterol 49mg16%
    Sodium 46mg2%
    Potassium 36mg1%
    Carbohydrates 6g2%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 220IU4%
    Vitamin C 3.6mg4%
    Calcium 15mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Strawberries & Cream Eclairs

    Strawberries and Cream Eclairs Long Collage

    39 thoughts on “Strawberries and Cream Eclairs

    1. Oh, I totally hear ya about the weight being directly proportional to what you see on the blog. It’s been a bit tougher here since we cant go to the gym thanks to a certain little baby. But I also can’t go more than 5 days without dessert…it’s a sin! Love this strawberry twist on the classic eclair. Yum!

    2. I totally noticed fewer desserts, so this is a happy day for me! These eclairs are totally divine. I learned about pate a choux dough a while back, and it’s very forgiving. Still, it requires skill, which clearly you have!

    3. What a beautiful pastry! I took a knife skills class at a Sur la Table around here and it was very informative. I’ve also watched a video Gordon Ramsey made about making profiteroles and it does look manageable, but you definitely need to have a bit of skill. Thankfully, you aren’t lacking in that department!! These look like the perfect summer pastry, Manali 🙂

    4. I absolutely love love eclairs and my boys love it even more. I have made this pastry in a long long time. You just reminded me. This is such a dreamy classic treat.
      Your blog looks lovely Manali. I apologize, I haven’t stopped by in a while, has been a crazy few weeks.
      Hope all is well. xoxo

      1. Thank you Asha! Please don’t apologize, I have been crazy busy with family stuff too. So much going on, well that’s life 🙂 Hope you’re well! xoxo

    5. I go on no dessert things every now and then and they don’t last long for me either! I have a big sweet tooth and I just love to bake, so there’s that. 🙂 Eclairs are one of my biggest weaknesses and this strawberries and cream version is so nice for the sweet strawberries right now!

    6. Strawberry and cream best combination and also my favorite. Thanks for the recipe manali. love you

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