Crispy Strawberry Cream Eclairs
In the world of high-end patisserie, the Eclair is regarded as the ultimate test of temperature control and textural balance. This recipe for Crispy Strawberry Cream Eclairs is a sophisticated masterclass in achieving a light, hollow interior with a signature golden-brown crunch. By integrating stabilized whipped cream with the vibrant, tart acidity of fresh organic strawberries, we create a dessert that provides a multisensory experience. In professional kitchens, the secret lies in the precise aeration of the choux pastry and the meticulous layering of the fruit. This guide explores the technical nuances required to produce bakery-grade eclairs that maintain their structural integrity and flavor profile in your own kitchen.
PREP
40 Mins
COOK
25 Mins
CALORIES
210 kcal
Ingredients
- 1 cup Water or Milk
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 4 Large Eggs
- 2 cups Heavy Whipping Cream
- 1 lb Fresh Strawberries
Instructions
1. Choux Pastry: Boil water and butter, then add flour and stir until a dough forms. Gradually whisk in eggs until glossy.
2. Baking: Pipe logs onto a tray. Bake at 400°F (200°C) until golden and hollow. Cool completely before filling.
3. Filling: Split eclairs lengthwise. Pipe stabilized cream and layer with strawberry slices.
4. Finishing: Top with cream and a whole berry, then sift powdered sugar over the assembly.
Chef’s Secrets
- The Steam Factor: Never open the oven door during the first 15 minutes of baking, or your eclairs will collapse.
- Dry the Berries: Thoroughly dry your strawberry slices after washing to prevent the cream from weeping.
Nutrition FAQ
Can I store eclairs overnight?
Unfilled shells can be stored in an airtight container. Once filled, they should be consumed within 4 hours to maintain crispness.