The eclairs are French pastries that are very easy to prepare and super delicious. Made with choux pastry in an elongated shape, different from the classic cream puffs. I chose to fill them with custard and strawberries, a classic that never goes out of style! Here are the cream and strawberry eclairs.
If there’s a dessert that can’t be missing from a nice platter of pastries, it’s the eclair in many beautiful variations!
For baking this dessert, I used the air fryer, practical and fast.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 111.38 (Kcal)
- Carbohydrates 10.10 (g) of which sugars 4.48 (g)
- Proteins 3.89 (g)
- Fat 6.35 (g) of which saturated 3.71 (g)of which unsaturated 2.51 (g)
- Fibers 0.47 (g)
- Sodium 158.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CREAM AND STRAWBERRY ECLAIR INGREDIENTS
- 3.5 tbsp water
- 3.5 tbsp milk
- 3.5 tbsp butter
- 1 pinch salt
- 2 large eggs
- 0.6 cup all-purpose flour
- 1.25 cups custard
- to taste strawberries
Tools
- 1 Pastry Bag
CREAM AND STRAWBERRY ECLAIR PREPARATION
Bring to a boil in a saucepan the milk, water, butter, and a pinch of salt.
When the mixture boils, add the flour to the pan all at once.
Continue stirring until the flour is absorbed, forming a thick dough. Stir on the heat for 2/3 minutes.
Remove the dough from the pan and place it in a bowl, stirring with the wooden spoon, and continue turning it until it has cooled almost completely. When the dough has cooled, add the eggs one at a time.
Continue kneading until you obtain a smooth mixture.
Put the mixture in a pastry bag with a star or smooth nozzle with a 10 mm hole, and form strips 4 inches long directly into the basket of the air fryer covered with a sheet of parchment paper. Be careful to leave a little space between one pastry and another because they will puff up during cooking.
Bake for 15 minutes at 356°F, then raise to 392°F for another 7/8 minutes. Let cool.
Adriana’s Tip
It is advisable to use a pot with a double bottom and to use eggs at room temperature.
