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Here's my go-to method for strawberry eclairs! I've tweaked these dainty French treats stuffed with smooth strawberry custard and finished with a gorgeous pink chocolate coating. The airy choux shell paired with the fresh strawberry mixture makes an incredible taste sensation. Believe me, after you nail these, friends will think you've been secretly training as a dessert pro.
A Delightful Historical Treat
These gorgeous pastries first showed up in French cooking during the 1800s when the clever chef Marie Antoine Carême whipped them up for royalty. They began as plain custard-stuffed goodies but now come in so many different styles. I adore how they found their way to American homes, showing up in the famous Boston Cooking School Cookbook back in 1884.
What You'll Need in Your Kitchen
- Strawberry Filling: Ripe strawberries, granulated sugar, fresh egg yolks, real vanilla, whole milk, whipping cream, a cornstarch mixture and quality butter.
- For the Pastry: Your standard all-purpose flour, fresh eggs, white sugar, unsalted butter, tap water and table salt.
- Egg Wash: Simply beaten egg and water combined for that golden look.
- The Pretty Top: Good white chocolate and pink food coloring for that eye-catching finish.
Let's Bake Together
- Time for Magic Pastry
- Heat your water, sugar and butter until bubbling, then add flour and mix to form a smooth ball. Cool it down before beating eggs in one by one. Pipe in long lines on your prepared tray.
- Into the Oven
- Begin with a hot 425°F oven for 15 minutes, then turn down to 375°F for another 20-25 minutes. Cool them completely before handling.
- Start With the Filling
- Simmer those fresh strawberries with sugar, milk and cream. Thicken with your cornstarch mixture, then fold in butter and vanilla. Chill it thoroughly in the fridge.
- The Fun Part
- Stuff each pastry with your chilled strawberry mixture then top by dipping in white chocolate tinted pink. Now they're ready to serve!
Mix It Up
I sometimes swap in vanilla custard or rich chocolate ganache. Sprinkled freeze-dried strawberries make a stunning topper, and I've been playing with raspberry and cherry versions too. You can even turn this into one big eclair cake if you're feeling adventurous!
Making Life Easier
You can prep both the shells and filling a day ahead and keep them in tight containers in your fridge. Just let everything warm up a bit before assembly. Any extras will stay fresh in the fridge for around 3 days.
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A Little Pastry Know-How
Folks often confuse eclairs with cream puffs but they're not the same thing. Eclairs come in that long finger shape filled with velvety custard while cream puffs are round and puffy, typically stuffed with whipped cream. They're both fantastic treats and so much fun to jazz up with your favorite flavors.
Frequently Asked Questions
- → Why do you cook the flour mix on the stovetop?
This helps form a thick paste, called 'panade,' crucial for the hollow interiors and crisp texture of the pastry shell.
- → Can I use premade custard?
Sure, you can replace homemade with store-bought custard, adding strawberry flavor. But doing it from scratch tastes much fresher.
- → Why did my pastries fall flat?
Peeking too early while baking can cause them to collapse. Let them cook all the way through until golden before testing.
- → How long do these stay fresh?
For the best taste, eat within a day of filling. The empty pastry cases freeze well up to two months.
- → Can these be prepped early?
You can prepare the shells and custard in advance. Leave filling and glazing for the day you plan to serve them.