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Strawberry Eclairs Recipe

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3.8 from 6 reviews

This delightful recipe for Strawberry Eclairs combines the classic French choux pastry with a luscious strawberry custard filling and a smooth pink white chocolate glaze. These elegant pastries are perfect for special occasions or a decadent treat, featuring light, airy shells filled with sweet and creamy strawberry custard, topped with a beautifully tinted chocolate coating.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

Eclair Pastry (Choux Pastry)

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar
  • 1 cup all-purpose flour
  • 3 eggs (plus 1 extra if needed)
  • 1 egg
  • 2 teaspoons water

Strawberry Custard Filling

  • 8 oz white chocolate (coarsely chopped)
  • Pink gel food coloring

Instructions

  1. Make Eclair Pastry: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. In a large saucepan over medium-high heat, combine water, butter, salt, and sugar; bring to a rolling boil.
  2. Add Flour: Remove the pan from heat immediately and stir in all the flour at once using a wooden spoon or spatula until fully incorporated, about 1 minute.
  3. Cook Dough: Return pan to medium heat and cook the mixture, stirring, for 30 seconds to dry the dough slightly.
  4. Mix Eggs: Transfer dough to a mixer bowl fitted with a paddle attachment. With the mixer running on medium speed, add 3 eggs one at a time, scraping the bowl between additions until dough is smooth and glossy; add the remaining egg if dough clings to beaters.
  5. Pipe Dough: Fill a large pastry bag fitted with a large plain tip and pipe 5-inch long, evenly spaced strips onto the prepared baking sheet, leaving 2 inches between each.
  6. Egg Wash: Whisk 1 egg with 2 teaspoons water, brush over each eclair, smoothing out any lumps with your fingers.
  7. Bake: Bake for 15 minutes at 425°F, then reduce oven temperature to 375°F and bake for an additional 20-25 minutes until puffed and light golden brown. Avoid opening oven door frequently.
  8. Cool: Remove from oven and let eclairs cool completely on the baking sheet.
  9. Prepare Strawberry Custard: Use the provided strawberry custard recipe or store-bought filling.
  10. Make Hole: Using a medium plain pastry tip over your finger, make a hole at one end of each cooled eclair.
  11. Fill Eclairs: Fill a medium pastry bag with strawberry custard fitted with a medium plain tip; slowly pipe custard into each eclair without overfilling.
  12. Make Glaze: Place chopped white chocolate in a microwave-safe bowl and microwave for 60 seconds. Stir well; if needed, microwave an additional 20-30 seconds and stir until smooth.
  13. Add Color: Stir in a few drops of pink gel food coloring until evenly mixed; add more for deeper color.
  14. Dip Eclairs: Immediately dip the tops of filled eclairs into the pink white chocolate glaze and place them on a sheet pan.
  15. Chill and Serve: Chill the glazed eclairs uncovered for at least 1 hour to set the glaze. Serve chilled for best taste and texture.

Notes

  • Ensure the dough is not too runny before piping; it should fall slowly from the beaters.
  • If the dough sticks to the beaters, add the extra egg gradually to achieve the right consistency.
  • Do not open the oven door frequently while baking to avoid collapsing the eclairs.
  • Be gentle when piping custard to avoid breaking the delicate choux pastry.
  • Chilling the eclairs allows the glaze to set perfectly and enhances the eating experience.
  • The strawberry custard can be prepared ahead or substituted with any preferred fruit custard.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://avascooking.com/strawberry-eclairs-recipe/