Strawberry Shortcake Inspired Éclairs
Equipment
- 1 Baking sheet 2 baking sheets
- 1 parchment paper sheet or silicone mat
- 1 Medium saucepan
- 1 Wooden spoon
- 1 stand mixer or hand mixer
- 1 Mixing bowl 3 mixing bowls
- 1 Whisk
- 1 Fine mesh sieve
- 1 piping bag
- 1 large round piping tip or star tip 2 large round piping tips (12–14 mm) or star tips
- 1 small offset spatula
- 1 Cooling rack
- 1 instant-read thermometer optional
Ingredients
- 1 cup water
- 8 tablespoon unsalted butter cut into pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour sifted
- 4 large eggs room temperature
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup heavy cream cold
- 2 tablespoon powdered sugar
- 1 pound fresh strawberries hulled and finely diced
- 2 teaspoon lemon juice
- 1 teaspoon granulated sugar
- 4 ounce white chocolate chopped
- 1/3 cup heavy cream hot
- 2 tablespoon strawberry jam strained
- 6 fresh strawberries thinly sliced for garnish
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
- Add flour all at once, stir vigorously until a dough forms and a film coats the pan, 1–2 minutes.
- Transfer dough to a bowl and let cool 5 minutes until warm, not hot.
- Beat in eggs one at a time until the dough is smooth, shiny, and forms a thick ribbon.
- Pipe 4–5 inch logs onto prepared sheets, spacing 2 inches apart.
- Smooth tips with a damp finger and mist lightly with water.
- Bake 10 minutes at 400°F, then reduce to 350°F and bake 18–22 minutes until deeply golden and puffed.
- Turn off the oven, poke a small hole in each éclair, and let dry in the turned-off oven with door cracked 10 minutes, then cool on a rack.
- For pastry cream, heat milk and 1/2 cup cream to steaming in a saucepan.
- Whisk yolks, 1/3 cup sugar, cornstarch, and salt until pale, then slowly whisk in hot milk.
- Return mixture to the saucepan, whisking until thick bubbles form, then cook 30 seconds more.
- Off heat, whisk in vanilla, strain into a bowl, press film, and chill until cold.
- Whip 1/2 cup cold cream with 2 tbsp powdered sugar to soft peaks and fold into chilled pastry cream.
- Toss diced strawberries with lemon juice and 1 tsp sugar and let macerate 10 minutes, then drain well.
- Fold drained strawberries gently into the diplomat cream to make strawberry filling.
- For glaze, pour hot cream over white chocolate, let sit 2 minutes, whisk smooth, then whisk in strawberry jam.
- Pierce the bottoms of éclairs with two holes and pipe in strawberry diplomat cream until filled and slightly heavy.
- Dip tops of éclairs into the strawberry white chocolate glaze, letting excess drip, and set on a rack.
- Garnish with thin strawberry slices and a light dusting of powdered sugar just before serving.
Notes
For the best rise, use room-temperature eggs and dry out the panade well on the stove until it leaves a thin film in the pot, which ensures structure and prevents soggy shells. If your dough is too stiff to pipe, beat in 1–2 teaspoons of beaten egg to loosen; if it spreads, it’s too loose and needs a minute more cooking on the stove next time. Bake one tray at a time for the most consistent color and keep the oven door closed during the first 20 minutes to avoid collapse. Chill the pastry cream completely before folding in whipped cream to keep it fluffy, and drain macerated strawberries thoroughly so the filling stays stable. The glaze thickness can be adjusted with a teaspoon of hot cream if too thick or a few extra white chocolate chips if too thin. Store filled éclairs refrigerated up to 24 hours; for maximum crispness, fill and glaze the shells the day you serve.
Tried this recipe?Let us know how it was!