Best Strawberries And Cream Eclairs Recipes

MINI ECLAIRS WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.
• Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
• Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.
• Bake the mini eclairs the day you plan on serving them.

STRAWBERRIES AND CREAM ECLAIRS

Steps:

• For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes.
• Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny.
• Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes.
• Preheat the oven to 205 degrees C/400 degrees F.
• Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool.
• For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip.
• Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries.

STRAWBERRIES AND CREAM ECLAIRS

Steps:

• Place butter, water, salt and sugar in a pan on low heat.
• Keep stirring till the butter melts. Once the butter melts, increase the temperature and bring it all to a boil.
• As soon as the mixture starts simmering, remove pan from heat and all the flour at once.
• Beat constantly and vigorously till the dough comes together.
• Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it's done when you see a thin film of dough on the bottom of the pan.
• Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute or so on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.
• With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.
• Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the "string test" - if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn't reached this stage, you may need to add 1 more egg.
• Transfer dough into a pastry bag fitted with ½ inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.
• Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.
• Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.
• Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down.
• Place the steel bowl and whisk attachment in the refrigerator for 15 minutes.
• Start beating the cream at medium speed. Add in sugar, vanilla extract and increase the mixer speed to medium-high.
• Continue to beat till the cream develops stiff peaks. Be careful not to over-beat.
• Cut each eclair shell into half. Fill the bottom half with whipped cream and strawberries. Place the upper half on top. Dust with powdered sugar and serve immediately!