If you adore pastries bursting with fresh fruit and creamy indulgence, this Strawberry Eclairs Recipe is going to be your new best friend. Light, fluffy choux pastry holds a luscious strawberry-studded cream filling, while a shiny glaze topped with fresh slices offers a perfect balance of sweetness and tang. These eclairs bring a breathtaking combination of textures and flavors that feel elegant yet approachable. Once you try this recipe, you’ll understand why it quickly becomes a showstopper at any gathering or a cozy treat just for yourself.
Ingredients You’ll Need
Each ingredient in this Strawberry Eclairs Recipe plays a vital role in creating that perfect balance of airy pastry, rich cream, and fresh fruit flavor. The list looks simple, but together they build a delightful dessert that’s as fun to make as it is to eat.
- Unsalted butter: Adds richness and helps create a tender, flaky choux pastry shell.
- Water: Combines with butter to form the base that helps the pastry puff beautifully.
- Salt: Enhances all the flavors so the sweetness never feels overwhelming.
- Granulated sugar: Sweetens both the dough and cream, keeping everything perfectly balanced.
- All-purpose flour: The backbone of the choux pastry, giving it the strength to rise and hold filling.
- Large eggs: Provide moisture and structure, ensuring the dough is smooth and glossy.
- Whole milk: Creates a creamy custard base for the luscious filling.
- Cornstarch: Thickens the pastry cream to a silken texture that won’t be runny.
- Egg yolks: Give the pastry cream richness and a velvety mouthfeel.
- Vanilla extract: Lifts the creaminess with a warm, inviting aroma.
- Heavy whipping cream: Whipped to soft peaks and folded into custard for lightness and air.
- Powdered sugar: Adds a delicate sweetness without graininess in the cream.
- Fresh strawberries (diced and sliced): Provide bursts of freshness and a bit of bite in the filling and as a stunning topping.
- Strawberry jam: Creates a glossy glaze that seals the deal on taste and appearance.
- Water (for glaze): Thins the jam for brushing a smooth shine on top.
How to Make Strawberry Eclairs Recipe
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a saucepan over medium heat, melt the butter with water, salt, and sugar. Once it reaches a boil and the butter is completely melted, lower the heat and quickly stir in all the flour until the mixture pulls away from the sides and forms a smooth ball. This stage is the foundation for those light, airy shells.
Step 2: Incorporate the Eggs
Remove the dough from heat and let it cool for about 5 minutes to avoid scrambling the eggs. Add your eggs one at a time, beating thoroughly after each addition. The dough should become silky and glossy—a perfect consistency for piping. This process is where your choux pastry gains its signature elasticity and strength.
Step 3: Pipe and Bake the Pastry
Transfer your dough to a piping bag fitted with a large round tip. Pipe 4-inch long logs onto your prepared baking sheet, giving each enough space to puff up. Bake for 20 to 25 minutes until the eclairs are beautifully golden and puffed. It’s crucial not to open the oven door during baking, as that might cause them to deflate.
Step 4: Prepare the Strawberry Pastry Cream
Heat the milk until simmering while whisking together sugar, cornstarch, and egg yolks in a bowl. Slowly add the hot milk to the egg mixture to temper it, then return everything to the saucepan and cook until thickened. Remove from heat and stir in vanilla and butter for a rich, silky finish. Cover with plastic wrap directly on the surface and chill—it’s this cream that will bring the Strawberry Eclairs Recipe to life.
Step 5: Make the Whipped Cream and Combine
Whip the heavy cream and powdered sugar until you see stiff peaks forming. Gently fold this whipped cream into the chilled pastry cream to add lightness. Then, fold in diced fresh strawberries for that burst of natural fruitiness in each bite.
Step 6: Assemble the Eclairs
Once the eclairs are completely cooled, slice them horizontally. Spoon or pipe the luscious strawberry cream inside each shell, filling them generously. Warm the strawberry jam with a bit of water and strain if needed to get a smooth glaze. Brush this over the tops and decorate with sliced fresh strawberries. Chill the finished eclairs for at least 30 minutes before enjoying.
How to Serve Strawberry Eclairs Recipe
Garnishes
A sprinkle of powdered sugar or a few mint leaves can add an elegant visual contrast. The natural shine from the glazed strawberries on top already makes these eclairs look like a bakery masterpiece, but a simple dusting can bring extra charm for guests or presentation.
Side Dishes
Pair your Strawberry Eclairs Recipe with a light cup of tea or a chilled glass of sparkling rosé to complement the sweet, fruity flavors. Fresh berries or a small fruit salad can keep the fruit theme going and provide a refreshing palate cleanser between bites.
Creative Ways to Present
Serve these eclairs on a beautiful tiered dessert tray for a special occasion or place them individually on delicate dessert plates with edible flowers for a stunning visual. For an unexpected twist, try slicing them into tiny éclairs or mini bites perfect for a party platter or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Strawberry eclairs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep them chilled to maintain the cream’s freshness and the pastry’s texture, but know that the pastry may soften slightly over time.
Freezing
Because of the fresh strawberries and delicate cream, freezing is not ideal as it can compromise texture and freshness. If you do freeze, store unfilled choux buns in an airtight container, freeze them separately, and fill them fresh when ready to serve.
Reheating
Reheating filled eclairs is not recommended as the cream may melt and strawberries can become soggy. If you want to warm unfilled choux shells, do so briefly in the oven at a low temperature to restore some crispness, then fill afterward.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries are ideal for texture and flavor in the Strawberry Eclairs Recipe, you can use frozen ones as well. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the cream filling.
Is it possible to make the pastry cream in advance?
Absolutely! The pastry cream can be made up to two days ahead and stored tightly covered in the fridge. Just ensure you bring it to room temperature and re-whip the cream before folding it in for the best texture.
Can I substitute heavy cream with a lighter option?
Heavy cream is key to achieving the rich, stable peaks needed in this recipe. Light cream or half-and-half won’t whip properly, so it’s best not to substitute if you want that perfect fluffy filling.
How do I prevent the choux pastry from collapsing?
Don’t open the oven door during baking, and ensure you bake long enough until the eclairs are golden and puffed. Also, pierce the shells after baking to release steam if you want extra crispness.
Can I make this recipe dairy-free?
With some effort, yes. You would need to substitute butter and milk for plant-based alternatives and find suitable non-dairy whipping cream. The texture might differ, but experimenting with dairy-free versions can yield tasty results.
Final Thoughts
The Strawberry Eclairs Recipe is a beautiful celebration of fresh fruit paired with elegant French pastry that’s surprisingly doable at home. Whether you’re impressing guests or indulging yourself, these eclairs offer something memorable in each bite. Give this recipe a try and treat yourself to a little slice of bakery bliss that’s bursting with strawberry goodness.
Print
Strawberry Eclairs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these elegant Strawberry Eclairs featuring a delicate choux pastry filled with a luscious strawberry-infused pastry cream and topped with a shiny strawberry glaze and fresh strawberries. Perfect for a refined dessert or special occasion treat, these eclairs combine a crisp, golden exterior with a rich, creamy filling bursting with the fresh flavor of strawberries.
Ingredients
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Strawberry Whipped Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, diced
Topping and Glaze
- 1 cup fresh strawberries, sliced (for topping)
- 1/2 cup strawberry jam
- 1 tablespoon water
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the choux pastry baking.
- Make Choux Dough: In a medium saucepan over medium heat, combine the unsalted butter, water, salt, and granulated sugar. Bring the mixture to a boil, allowing the butter to fully melt. Once boiling, reduce the heat to low and add all the flour at once, stirring vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan.
- Incorporate Eggs: Remove the pan from heat and let the dough cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy and has the proper consistency for piping.
- Pipe the Eclairs: Transfer the dough into a piping bag fitted with a large round tip. Pipe out 4-inch long logs onto the prepared baking sheet, spacing them evenly.
- Bake the Pastry: Bake the choux pastries in the preheated oven for 20 to 25 minutes until they are puffed up and golden brown. Avoid opening the oven door during this time to prevent collapse. Once baked, remove from oven and allow them to cool completely on a wire rack.
- Prepare Pastry Cream: Heat whole milk in a saucepan until it just begins to simmer. Meanwhile, in a bowl, whisk together the granulated sugar, cornstarch, and egg yolks. Gradually whisk the hot milk into the egg yolk mixture to temper it, then return the entire mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Finish Cream and Chill: Remove from heat, then stir in vanilla extract and unsalted butter until melted and smooth. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and chill completely in the refrigerator.
- Make Strawberry Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream, then carefully fold in the diced fresh strawberries for a fresh fruity burst inside.
- Assemble the Eclairs: Slice each cooled eclair horizontally through the center. Fill the bottom halves generously with the strawberry whipped cream filling, then replace the tops.
- Prepare Glaze and Garnish: Warm the strawberry jam with water in a small saucepan until thin enough to spread easily. Strain the glaze if needed to remove any lumps. Brush or spoon the glaze over the tops of each filled eclair, then garnish with sliced fresh strawberries for an elegant finish.
- Chill before Serving: Refrigerate the assembled eclairs for at least 30 minutes to allow the flavors to meld and the cream to set before serving.
Notes
- Do not open the oven door during the initial 20 minutes of baking to prevent the choux from collapsing.
- The pastry cream must be cooled completely before folding in the whipped cream to maintain the proper texture.
- Use fresh, ripe strawberries for the best flavor in the filling and topping.
- Straining the strawberry glaze helps to achieve a smooth, glossy finish on top of the eclairs.
- Store assembled eclairs covered in the refrigerator and consume within 2 days for optimal freshness.
