Strawberry eclairs


Total time: 1hr 20m
Preparation Time: 40m

Servings
For 20 piece


Nutritional Information

Contains 150 Kcal, 2g Protein, 17g Carbohydrates, 8g Fat


Ingredients

  • Choux pastry
  • 3 dl water
  • 75 g butter
  • 2 tbsp sugar
  • 1 pinch salt
  • 0.5 organic lemon, use grated zest only
  • 3 eggs, beaten
  • 180 g white flour
  • Strawberry cream
  • 100 g strawberries, sliced
  • 2 tbsp sugar
  • 2 dl full cream
  • Glaze
  • 150 g icing sugar

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Instructions

  • Choux pastry

    Place the water and all the other ingredients up to and including the lemon zest in a pan, bring to the boil and then reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny.
  • Shape the eclairs

    Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm Ø) Pipe 20 eclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out. Bake/dry out for approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry out with the door ajar for approx. 15 mins., remove from the oven, allow to cool on a rack, cut in half lengthwise with scissors.
  • Strawberry cream

    Puree the strawberries, bring to the boil with the sugar, reduce for approx. 5 mins., leave to cool. Beat 5 tbsp of the reduced juice with the cream until stiff, transfer to a piping bag with a serrated nozzle (approx. 10 mm Ø). Pipe the cream onto the eclair bases. Arrange the strawberries on top.
  • Glaze

    Mix the remaining reduced juice with the icing sugar, cover the top halves of the eclairs with the icing and place on top of the filled bases.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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