Strawberry and cream éclairs are delicious choux pastries filled with a fresh and tasty cream made of mascarpone and fresh cream. A few strawberries to complete the dessert and you have a perfect treat for the warm season. There’s no denying that the combination of cream and strawberries is a classic, but if strawberries are out of season, they can be replaced with other fruits of your choice. While making the strawberry and cream éclairs requires some effort, the satisfaction of enjoying them after making them is worth it.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Cooking methods: Oven, Electric Oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
These quantities make 14 éclairs.
- 4 eggs
- 1 1/4 cups flour
- 3/4 cup water
- 7 tbsp butter
- 1 pinch salt
- 1 pinch sugar
- 1 cup mascarpone
- 1 cup heavy cream
- 1/4 cup powdered sugar
- to taste strawberries
Tools
- 1 Saucepan
- 1 Hand Whisk
- 2 Piping Bags
- 1 18 mm Nozzle
- 1 AIR MAT Mat for Éclairs and Choux
- 1 Kitchen Aid Artisan Mixer
- 1 1 M Nozzle
- 1 Serrated Blade Knife
Steps
Prepare the dough: in a high-sided pot, boil the water with a pinch of salt, sugar, and butter. Pour the flour all at once and stir vigorously until the dough detaches from the sides of the pot. Off the heat, incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next. Transfer the mixture to a piping bag with an 18mm nozzle and pipe the dough onto the special éclair mat, following the guides for easier work. Bake the éclairs in a preheated oven at 390 °F for 15 minutes, then at 375 °F for 35 minutes. Once the éclairs are done, let them cool completely inside the oven with a wooden spoon inserted in the door.
In the bowl of a stand mixer or using an electric mixer, whip the cream with the mascarpone and powdered sugar until stiff peaks form. Transfer it to a piping bag with a 1 M nozzle.
Using a serrated kitchen knife, cut the cooled éclairs in half. Fill with the mascarpone cream and a few chopped strawberries. Close them and decorate with small dollops of cream. Store the éclairs in the refrigerator until serving time.
