Strawberry Eclair Recipe – Easy Cream Filled Pastry

Last Updated on 4 months by Neha Deshmukh

Strawberry Eclair Recipe – Easy Cream Filled Pastry

Hey everyone! If you’ve ever wanted to impress with a truly show-stopping dessert, but felt a little intimidated by pastry, this strawberry eclair recipe is for you. I remember the first time I attempted eclairs – it felt like a real baking challenge! But trust me, with a little patience and these detailed instructions, you’ll be enjoying these delicate, cream-filled pastries in no time. They’re perfect for a special occasion, or honestly, just a delightful weekend treat.

Why You’ll Love This Recipe

These aren’t your average eclairs. We’re talking light, airy pastry shells bursting with a luscious vanilla whipped cream and sweet, juicy strawberries. The combination is simply divine! Plus, while they look fancy, the process is surprisingly straightforward. This recipe breaks down each step, making it totally achievable for home bakers. You’ll get around 20 mini eclairs from this recipe – perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to create these delightful strawberry eclairs:

• 1 stick (113g) unsalted butter
• 1 cup (240ml) water
• ¼ teaspoon (1.25ml) salt
• ¼ cup (50g) granulated white sugar
• 1 cup (120g) all-purpose flour
• 4 large eggs
• 1 cup (237ml) heavy cream
• ½ teaspoon (2.5ml) vanilla extract
• 2 tablespoons (25g) granulated sugar
• 10-12 strawberries

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Butter: Seriously, use good quality unsalted butter. It impacts the flavor and texture so much. I prefer using a European-style butter for its higher fat content.
• Flour: All-purpose flour works perfectly here, but make sure it’s not self-rising! We want a tender choux pastry, not a cakey one.
• Eggs: Fresh, large eggs are best. They provide structure and richness to the dough.
• Vanilla Extract: This is where you can really elevate things. Pure vanilla extract is always better than imitation. The flavor is so much more complex and fragrant. If you’re feeling extra fancy, a vanilla bean paste would be amazing!
• Strawberries: Choose ripe, fragrant strawberries. Local and in-season are always the sweetest. I love using a mix of varieties for a more interesting flavor profile.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium saucepan, melt the butter, water, salt, and ¼ cup sugar over low heat. Once melted, increase the heat to bring the mixture to a boil.
2. Remove the pan from the heat immediately. Add the flour all at once and beat vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. It will look a little rough at first, but keep going!
3. Return the pan to medium heat and cook the dough for about 2 minutes, stirring constantly, until a thin film forms on the bottom of the pan. This step is important for drying out the dough slightly.
4. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute to cool it down a bit.
5. Now, add the eggs one at a time, mixing fully after each addition. The dough will look a bit broken at first, but it will come together. You want a smooth, elastic dough that passes the “string test” – when you lift the paddle, the dough should fall in a thick ribbon and hold its shape.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch long tubes onto baking sheets lined with parchment paper, leaving some space between each eclair. Gently smooth the ends with a damp finger.
7. Bake in a preheated oven at 425°F (220°C) for 12 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 12-15 minutes, or until the eclairs are golden brown and feel hollow when tapped. Don’t open the oven door during baking, or they might collapse!
8. Let the eclairs cool completely on a wire rack. While they’re cooling, let’s make the whipped cream. In a chilled bowl, whip the heavy cream, vanilla extract, and 2 tablespoons of sugar until stiff peaks form.
9. Once the eclairs are completely cool, slice them horizontally. Fill each eclair with a generous amount of whipped cream and sliced strawberries.
10. Dust with powdered sugar before serving and enjoy!

Expert Tips

• Piping is Key: Don’t be afraid to practice your piping skills! Consistent size and shape will make your eclairs look more professional.
• Don’t Overbake: Overbaked eclairs will be dry and brittle. Keep a close eye on them during the last few minutes of baking.
• Cool Completely: This is crucial! Warm eclairs will fall apart when you try to fill them.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Eclair Adaptation: Swap the butter for a plant-based butter stick and the eggs for an egg replacer (like flax eggs or applesauce).
• Gluten-Free Eclair Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: For a richer flavor, use vanilla bean paste instead of extract. It adds beautiful flecks of vanilla!
• Festival Adaptations: For Christmas, fill with eggnog-flavored cream and sprinkle with cinnamon. For Valentine’s Day, use raspberry filling and decorate with pink sprinkles. My family loves the Christmas version!

Serving Suggestions

These eclairs are best enjoyed fresh, but they’re also lovely with a cup of tea or coffee. They’re elegant enough for a dinner party, but also perfect for a cozy night in.

Storage Instructions

Store unfilled eclairs in an airtight container at room temperature for up to 2 days. Filled eclairs are best eaten immediately, but can be stored in the refrigerator for up to 24 hours. The pastry will soften over time.

FAQs

Let’s tackle some common questions:

1. What does it mean to ‘pipe’ the dough? What tools can I use if I don’t have a piping bag? Piping means using a piping bag and tip to create uniform shapes. If you don’t have a piping bag, you can use a large zip-top bag with a corner snipped off.
2. How do I know when the eclair dough is cooked through? The eclairs should be golden brown and feel hollow when tapped. If they’re still soft, bake for a few more minutes.
3. Can I make the eclair dough ahead of time? Yes! You can pipe the eclairs onto the baking sheet and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the baking time.
4. What’s the best way to fill eclairs without making a mess? Use a piping bag fitted with a small round tip to fill the eclairs. Insert the tip into the side of the eclair and gently squeeze until full.
5. Can I use other fruits besides strawberries for the filling? Absolutely! Raspberries, blueberries, or even sliced peaches would be delicious.
6. My eclairs are soggy. What went wrong? Soggy eclairs usually mean the dough wasn’t cooked long enough, or the oven temperature was too low. Make sure to bake them until they’re golden brown and hollow.