Delve into the delightful world of Strawberry Cream Éclairs, a recipe that combines airy choux pastry with a velvety cream filling and a burst of fresh strawberries. This luxurious treat is crafted with precision and care, resulting in a dessert that balances texture and flavor beautifully. Each éclair is a testament to the art of pastry making, offering a perfect bite that’s both satisfying and visually appealing.
Why You’ll Love This Recipe: These éclairs are a feast for the senses! The combination of light, crisp pastry filled with a rich, creamy center and topped with fresh berries and a tangy cream cheese glaze makes them irresistible. They’re not overly sweet, allowing the natural flavors of the cream and berries to shine. This recipe is a wonderful way to indulge in something special, offering a gourmet experience right from your own kitchen.
Perfect Occasion: Strawberry Cream Éclairs are perfect for any celebration, whether it’s a birthday, an anniversary, or a sophisticated gathering. They also make a stunning addition to a brunch spread or a high tea menu. Serve them at spring and summer parties when strawberries are at their peak for a refreshing and elegant dessert.
Decoration Tips: Garnish these éclairs with thinly sliced strawberries and a sprinkle of powdered sugar for a classic look. For a more decadent touch, drizzle them with white chocolate or sprinkle with crushed pistachios for added texture and color. Present them on a vintage serving tray lined with lace paper doilies to enhance their sophisticated charm.
Ingredients: Cream Filling:
- 3 egg yolks
- 50 g sugar
- 10 g vanilla sugar
- 1 heaping tablespoon all-purpose flour
- 125 ml milk
- 50 g unsalted butter
Pastry:
- 125 ml water
- 125 ml milk
- A pinch of salt
- A pinch of sugar
- 100 g unsalted butter
- 160 g all-purpose flour
- 4 eggs
Cream Cheese Topping:
- 150 g cream cheese
- 40 g unsalted butter
- 40-50 g powdered sugar
Instructions:
- For the cream, whisk together egg yolks, sugar, vanilla sugar, and flour in a saucepan. Gradually add milk and heat over medium until thick. Continuously stir, blend in butter, and chill in the refrigerator to set.
- In a saucepan, combine water, milk, salt, sugar, and butter. Cook until boiling, then remove from heat. Stir in sifted flour and mix vigorously for 2-3 minutes. Let cool slightly, then incorporate eggs one at a time. Pipe onto parchment into 12 cm strips, snip excess with scissors, and bake for 30 minutes at 180°C.
- Make small incisions in each éclair and pipe in the cream. Top with cream cheese mixture, fresh berries, and nuts.
Voilà! Enjoy!
