Heavenly Strawberry Eclairs Recipe: Sweet Summer Indulgence

Crafting delectable strawberry eclairs might sound like a challenging culinary adventure for home bakers seeking a delightful dessert.

Sweet pastry chefs understand the magic behind creating these elegant French treats.

Delicate choux pastry requires precision and patience to achieve that perfect golden exterior.

Silky cream and fresh strawberries combine to create a mouthwatering filling that melts seamlessly inside each light, airy shell.

Soft peaks of whipped cream add an irresistible touch of luxury to this classic French dessert.

Creamy, fruity, and utterly indulgent, these strawberry eclairs promise to impress even the most discerning dessert enthusiasts.

You won’t believe how simple it can be to master this stunning pastry that looks like it came straight from a Parisian bakery.

French Berry Pastries for a Touch of Paris

• Create Stunning Desserts: Impress your guests with bakery-worthy pastries that look professionally crafted right in your own kitchen.
• Master Classic French Technique: Learn an authentic pastry method that elevates your baking skills with simple yet sophisticated steps.
• Customize with Creativity: Swap strawberry custard for other flavors like chocolate, vanilla, or seasonal fruit fillings to make the recipe uniquely yours.
• Perfect for Special Celebrations: Ideal for bridal showers, birthday parties, afternoon tea, or elegant dessert gatherings where presentation matters as much as taste.

Ingredient Checklist for French Berry Pastries

• All-Purpose Flour: A key ingredient that provides structure and texture to the delicate French pastry.
• Water: Essential for creating the smooth and consistent dough base.
• Butter: Adds rich flavor and helps create a tender, flaky pastry.
• Salt: Enhances the overall flavor profile of the pastry.
• Sugar: Provides a subtle sweetness to balance the other ingredients.

• Eggs: The binding agent that gives the pastry its characteristic light and airy texture. Some eggs will be used for the dough, while others are used for egg wash.

• Strawberry Custard: A creamy, fruity filling that adds moisture and flavor to the pastry.
• White Chocolate: Creates a smooth and glossy glaze for the pastry tops.
• Pink Gel Food Coloring: Provides an attractive pink hue to the chocolate glaze.

Directions for Berry Pastries You’ll Love

Step 1: Prep Baking Station

Set up a clean baking sheet lined with parchment paper.

Preheat the oven to a toasty 425°F.

Step 2: Create Dough Base

• Water
• Unsalted butter
• Salt
• Granulated sugar

Bring the mixture to a rolling boil, stirring constantly.

Step 3: Incorporate Flour

Remove the pan from heat and quickly stir in flour.

Return to low heat and continue stirring for about 30 seconds until the mixture forms a smooth ball.

Step 4: Add Eggs

Transfer the dough to a mixing bowl.

Beat in eggs one at a time, ensuring each is fully incorporated.

The consistency should be smooth and glossy.

Add a fourth egg if the mixture looks too thick.

Step 5: Pipe Pastry Shapes

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 5-inch long elegant cream puff shapes onto the prepared baking sheet, leaving space between each.

Step 6: Create Egg Wash

Whisk an egg and gently brush the surface of each piped pastry for a beautiful golden finish.

Step 7: Initial High-Heat Baking

Place the baking sheet in the oven and bake at 425°F for 15 minutes to help the pastries rise dramatically.

Step 8: Reduce Temperature

Lower the oven temperature to 375°F and continue baking for 20-25 minutes until golden brown and crisp.

Step 9: Cool Completely

Remove pastries from the oven and allow them to cool completely on a wire rack.

Step 10: Create Strawberry Filling

Prepare a luscious strawberry custard cream for filling the pastries.

Step 11: Fill Pastry Shells

Carefully create a small hole in the side of each pastry.

Pipe the strawberry custard into the center.

Step 12: Make Decorative Glaze

Melt white chocolate and add a touch of pink gel food coloring to create a beautiful pink glaze.

Step 13: Finish and Chill

Dip the tops of the pastries into the pink glaze.

Refrigerate for one hour to set the glaze and filling.

Insider Tips for Perfect Berry Pastries

• Use room temperature eggs for smoother incorporation into the pastry dough, ensuring a silky and consistent texture.
• Use a large star tip for piping to create beautiful, uniform French berry pastry shapes that look professionally made.
• Check dough consistency carefully; the right texture prevents flat or overly dense pastry shells during baking.
• Follow the two-stage baking method exactly – first at high heat, then lowered – to achieve perfectly crisp and golden exteriors.
• Allow pastries to cool completely before filling to maintain structural integrity and prevent moisture absorption.

Berry Pastries New Layers of Flavor

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for a celiac-friendly pastry that maintains a similar light texture.
• Vegan Adaptation: Substitute eggs with aquafaba or flax eggs, use plant-based butter, and create a dairy-free custard using coconut milk and cornstarch.
• Low-Sugar Option: Use sugar alternatives like stevia or monk fruit sweetener in the dough and filling, and opt for unsweetened berries to reduce overall sugar content.
• Chocolate Berry Remix: Swap strawberry custard with rich chocolate cream and use mixed berries like raspberries and blackberries for a decadent flavor profile.

Berry Pastries Serving Suggestions

• Berry Cream Dream: Top these elegant pastries with fresh mixed berries and a dusting of powdered sugar for a stunning presentation.
• Chocolate Berry Bliss: Drizzle dark chocolate over the pink-glazed pastries and sprinkle with crushed freeze-dried raspberries for extra decadence.
• Brunch Centerpiece: Arrange pastries on a decorative platter with mint leaves and whole fresh berries, perfect for impressive weekend gatherings.
• Tea Party Delight: Serve alongside chamomile or Earl Grey tea, creating a sophisticated dessert experience that will charm your guests.

Berry Pastries Storage Recommendations

• Store leftover pastries in an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 3 days.
• Wrap individual pastries tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks without the custard filling.
• Preheat oven to 300F, place pastries on a baking sheet, and warm for 5-7 minutes to restore crispness. Avoid microwaving to maintain texture.
• Remove frozen pastries from freezer, let sit at room temperature for 30 minutes, then gently reheat in the oven to preserve their delicate structure.

FAQs

• What is the key technique for making perfect French Berry Pastry dough?

The key technique is to cook the flour mixture for 30 seconds after adding flour to the boiling water, butter, salt, and sugar, which helps develop the right texture and prevents a raw flour taste.

• How do I know if I've added the right number of eggs to the dough?

Check the consistency after adding 3 eggs. If the dough looks too stiff or doesn’t have a smooth, glossy appearance, add a 4th egg to achieve the perfect piping consistency.

• Why is it important to change the oven temperature during baking?

Changing the oven temperature helps create the signature crispy exterior and soft interior of French pastries. The initial high temperature of 425°F creates a quick rise, while the lower 375°F temperature ensures even baking and a golden finish.

Strawberry Eclairs Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Delicate French Strawberry Eclairs blend classic pastry techniques with sweet summer charm. Crisp choux pastry shells filled with luscious strawberry cream offer pure culinary elegance you cannot resist.

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Ingredients

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Pastry Dough:

• 1 cup (240 ml) water
• 8 tablespoons (113 g) unsalted butter
• 1 cup (125 g) all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons white sugar
• 3–4 eggs

Egg Wash:

• 1 egg
• 2 teaspoons water

Decoration and Filling:

• 8 ounces (226 g) white chocolate, chopped
• Pink gel food coloring
• Strawberry custard (store-bought or homemade)

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Instructions

1. Preheat oven to 425°F and prepare a baking sheet with parchment paper.
2. Create the dough base by combining water, butter, salt, and sugar in a saucepan, bringing to a rolling boil.
3. Remove from heat and vigorously stir in flour until a smooth, unified mixture forms, continuing to cook for an additional 30 seconds.
4. Transfer mixture to a mixing bowl and incorporate eggs one at a time, ensuring each is fully integrated before adding the next. Assess dough consistency, potentially adding a fourth egg if needed.
5. Transfer dough to a piping bag and expertly pipe 5-inch elongated shapes onto the prepared baking sheet, maintaining consistent size and spacing.
6. Delicately brush piped dough with egg wash, creating a glossy, golden finish.
7. Place in preheated oven and bake at 425°F for 15 minutes, allowing pastry to rise and develop initial structure.
8. Reduce oven temperature to 375°F and continue baking for 20-25 minutes until golden brown and crisp.
9. Remove from oven and allow pastries to cool completely on a wire rack, ensuring proper texture development.
10. Create a small opening in each pastry’s end and carefully fill with strawberry custard using a piping technique.
11. Prepare glaze by melting white chocolate and incorporating pink gel food coloring for a delicate, vibrant finish.
12. Dip pastry tops into the pink glaze, ensuring even coverage and elegant presentation.
13. Refrigerate for 1 hour to set glaze and enhance flavor before serving.

Notes

• Test egg consistency by creating a smooth ribbon when lifted with a spatula, ensuring the perfect choux pastry texture.
• Use room temperature eggs for smoother incorporation and better pastry rise during baking.
• Pipe uniform dough lengths for consistent pastry size and even baking results.
• Try alternative fruit fillings like raspberry or mixed berry custard for diverse flavor profiles.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 344
• Sugar: 17 g
• Sodium: 115 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 105 mg