Strawberry cream eclairs are a delightful treat!
Strawberry cream eclairs are a delightful treat made with light and airy choux pastry filled with creamy strawberry whipped cream and topped with fresh strawberries.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8–10 éclairs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened (optional for stability)
- Topping:
- Fresh strawberries (halved or heart-shaped)
- Fresh raspberries (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Remove from heat and stir in flour all at once. Return to heat and stir until dough pulls away from the sides.
- Let cool slightly. Add eggs one at a time, mixing well after each until smooth and glossy.
- Pipe long strips onto baking sheet. Bake 20 minutes, then reduce heat to 180°C (350°F) and bake 10–15 more minutes until golden and crisp. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in cream cheese if using.
- Slice éclairs lengthwise or pipe filling inside.
- Pipe or spoon cream generously on top. Decorate with strawberries and dust with powdered sugar.
Notes
- Don’t open oven door during first 20 minutes.
- Make sure éclairs are fully dry to prevent collapsing.
- Pipe filling just before serving to keep pastry crisp.
- Store leftovers refrigerated up to 2 days.
Nutrition
- Serving Size: 1 éclair
- Calories: 280 kcal
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g