Strawberry Éclair Dessert Recipes

STRAWBERRIES AND CREAM ECLAIRS

Steps:

• For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes.
• Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny.
• Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes.
• Preheat the oven to 205 degrees C/400 degrees F.
• Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool.
• For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip.
• Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries.

STRAWBERRY CHOCOLATE ECLAIR FANTASY

Steps:

• Preheat oven to 450° F. Grease 9-inch pie plate.
• For the eclair shell, heat water and butter to a boil in a small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.
• Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
• Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
• FOR FILLING: Place 1¼ cups morsels and milk in a medium uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.
• Beat cream cheese, sugar, and remaining vanilla extract in a small mixer bowl until smooth. Spread evenly over the chocolate layer. Arrange strawberries on cheese layer with pointed sides up.
• Microwave jam in a small uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
• Pipe or dollop whipped topping between strawberries and éclair shell edge.
• Place remaining morsels in a heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of the bag.
• Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.

MINI ECLAIRS WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.
• Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
• Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.
• Bake the mini eclairs the day you plan on serving them.