Strawberry Cheesecake Swirl Eclairs
Equipment
- 2 Saucepan
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Wire rack
- 1 large piping bag
- 1 medium piping bag
- 1 small round piping tip
- 1 large French star piping tip
- 1 Paring knife
- 1 Fine mesh sieve
- 1 food processor or blender
Ingredients
- 1 cup water
- 8 tablespoon unsalted butter cubed
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup all-purpose flour sifted
- 4 large eggs room temperature
- 8 ounce cream cheese softened
- 1/3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream cold
- 1 cup strawberries hulled and diced
- 2 tablespoon granulated sugar for strawberry sauce
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoon water for slurry
- 4 ounce white chocolate chopped
- 1/4 cup heavy cream for glaze
- 1 teaspoon neutral oil for glaze
- 1 tablespoon crushed freeze-dried strawberries optional, for topping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, sugar, and salt to a gentle boil over medium heat.
- Add flour all at once and stir vigorously until a dough forms and pulls away from the pan, cooking 1–2 minutes to dry slightly.
- Transfer the hot dough to a mixing bowl and beat for 1 minute to release steam.
- Add eggs one at a time, beating until the dough is smooth, glossy, and forms a thick V when lifted.
- Fit a large piping bag with a French star tip and pipe 4- to 5-inch logs onto the prepared sheet, spacing well.
- Smooth tips with a damp finger and mist lightly with water.
- Bake at 400°F for 15 minutes, then reduce to 350°F and bake 18–22 minutes more until deeply golden and puffed.
- Turn off the oven, prop the door slightly, and let shells dry inside 10 minutes before transferring to a wire rack to cool completely.
- For the strawberry swirl, cook strawberries, granulated sugar, and lemon juice over medium heat until juicy, 3–4 minutes.
- Stir cornstarch with water to make a slurry, add to berries, and simmer 1–2 minutes until thick and glossy.
- Blend the sauce smooth, press through a sieve, and chill until cold.
- For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Whip cold heavy cream to soft peaks, then fold into the cream cheese to make a light cheesecake mousse.
- Spoon the chilled strawberry sauce along one side of a piping bag and fill the rest with cheesecake mousse to create a swirl.
- Poke two small holes on the underside of each éclair with a paring knife.
- Fit a small round tip on a piping bag and fill each éclair through the holes until they feel slightly heavy.
- For the glaze, heat heavy cream until steaming, pour over white chocolate, rest 2 minutes, then stir smooth with the oil.
- Dip the tops of the filled éclairs into the glaze, letting excess drip, and set on a rack.
- Sprinkle with crushed freeze-dried strawberries and let set before serving.
Notes
Aim for a pipeable but not runny choux; if it spreads, chill the dough 10 minutes or whisk in a teaspoon of beaten egg to adjust consistency if too stiff. Keep oven door closed during the initial bake to prevent collapse, and use visual cues—deep golden color and lightweight shells—to judge doneness. Drying the shells in the turned-off oven improves crispness and reduces sogginess once filled. Chill both the strawberry sauce and the cheesecake mousse before piping so the swirl stays distinct. If humidity is high, re-crisp empty shells in a 300°F oven for 5–8 minutes before filling, and serve filled éclairs the same day for best texture.
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