Vanilla Strawberry Eclairs
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 heatproof bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 2 Baking sheet
- 2 sheet parchment paper
- 1 piping bag
- 1 large round tip 1/2 inch
- 1 small round tip
- 1 Fine mesh sieve
- 1 Cooling rack
- 1 small offset spatula
- 1 Knife
Ingredients
- 120 ml water
- 120 ml whole milk
- 115 g unsalted butter cubed
- 6 g granulated sugar
- 3 g fine salt
- 150 g all-purpose flour sifted
- 4 large eggs room temperature
- 1 large egg beaten, for egg wash
- 500 ml whole milk for pastry cream
- 100 g granulated sugar for pastry cream
- 30 g cornstarch
- 4 large egg yolks
- 28 g unsalted butter softened
- 2 teaspoon vanilla extract divided
- 200 ml heavy cream cold
- 250 g strawberries hulled and diced
- 150 g strawberry jam smooth
- 120 g white chocolate chopped
- 30 ml heavy cream for glaze
- 20 g freeze-dried strawberries crushed, for garnish
- 10 fresh strawberry slices for garnish
- 10 g powdered sugar for dusting
Instructions
- Heat water, milk, butter, sugar, and salt in a saucepan over medium heat until the butter melts and the mixture just simmers.
- Remove from heat, add sifted flour all at once, and stir vigorously until a dough forms and pulls from the sides.
- Return to medium heat and cook the dough, stirring, for 2 to 3 minutes until a thin film coats the pan.
- Transfer the dough to a mixer bowl and beat on low for 1 minute to cool slightly.
- Add eggs one at a time, beating well after each, until the batter is glossy and forms a V-shaped ribbon from the paddle.
- Pipe 4 to 5 inch logs onto parchment-lined sheets using a large round tip, spacing 2 inches apart.
- Brush lightly with beaten egg and smooth any peaks with a damp finger.
- Bake at 400°F/205°C for 15 minutes, then reduce to 350°F/175°C and bake 15 to 18 minutes more until deeply golden and puffed.
- Turn off the oven, prop the door open, and let eclairs dry for 10 minutes before cooling on a rack.
- For pastry cream, heat milk to steaming; whisk sugar, cornstarch, yolks, and 1 teaspoon vanilla until smooth, then temper with hot milk.
- Return to the saucepan and cook over medium heat, whisking, until thick bubbles appear and the cream is glossy.
- Remove from heat, whisk in butter, strain through a sieve, press plastic wrap on the surface, and chill until cold.
- Whip cold heavy cream to soft peaks and fold into chilled pastry cream to make vanilla diplomat cream.
- Fold in half of the diced strawberries and the remaining 1 teaspoon vanilla to the cream.
- Poke two small holes in the bottom of each éclair shell and fill with the strawberry-vanilla cream using a small round tip.
- Warm strawberry jam until loose, strain if needed, cool slightly, and spread a thin layer on top of each filled éclair.
- Make glaze by melting white chocolate with 30 ml cream until smooth and spreadable.
- Dip or spread the white chocolate glaze over the jam-topped eclairs and set on a rack.
- Sprinkle crushed freeze-dried strawberries over the glaze and garnish each with a fresh strawberry slice.
- Chill eclairs for at least 1 hour to set before serving and dust lightly with powdered sugar.
Notes
Use room-temperature eggs for the choux so they incorporate smoothly, and aim for a batter that forms a soft V from the paddle rather than a stiff clump; if too stiff, whisk in 1 to 2 teaspoons of beaten egg or milk. Bake eclairs on double-stacked sheets to reduce bottom scorching and avoid opening the oven during the first 20 minutes to prevent collapse. For the smoothest pastry cream, whisk constantly and cook it for a full minute after it starts bubbling to activate the cornstarch, then cool it quickly in a shallow dish. If humidity softens shells, re-crisp them at 300°F/150°C for 5 to 8 minutes before filling. You can swap white chocolate glaze for a simple icing (90 g powdered sugar + 1 to 2 tbsp milk + vanilla), and the filling holds best if chilled at least 2 hours before piping.
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