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Strawberry & Cream Éclairs

Strawberry & Cream Eclairs | These little bites of sweet, crunchy, fluffiness are the perfect thing to make to celebrate summertime. Bake them for family and friends to enjoy during the Wimbledon tennis finals

There is nothing that speaks summer like strawberries and cream. I have very early memories of sitting on old stone steps, in my little sundress, at my mum and uncle’s annual school alumni day, eating a bowl of sugary strawberries.  I’m not sure if that’s a ‘thing’ but my family always used to cover our red, juicy berries with a sprinkling of caster sugar!

Mini Toriorioria eating strawberries and cream

The sugar may be a long-lost tradition for me now, but the strawberries remain a firm summer favourite. There is nothing worse than eating them out of season, flown in from Spain, so as soon as the British strawberries hit the supermarket shelves, our fridge is stocked

Peonies and Strawberries - Height of British Summertime

I wanted to make something that really showcased their flavour, something simple to help the berries shine through. What better than a thin, crispy éclair? Éclair actually translates from French as a ‘flash of lightning’; whether this is because they go soggy fast so need to be eaten soon after assembly, or whether it’s because they literally disappear in a flash, I’ll let you be the judge.

With the men’s final at Wimbledon next weekend, where the unofficial snack is strawberries and cream, it’s the perfect time to get out your eclair piping bag! If you’re gathering with family and friends to watch the match together, why not bake these eclairs to munch on and wash down with some Pimms poptails?

Strawberry & Cream Eclairs | These little bites of sweet, crunchy, fluffiness are the perfect thing to make to celebrate summertime. Bake them for family and friends to enjoy during the Wimbledon tennis finals

Making the Strawberry & Cream Éclairs

My favourite go-to choux pastry recipe is one I stumbled across over at the Iron Whisk and a more comprehensive guide you could not find. I would definitely recommend reading the whole post before making these – it made all my past choux attempts seem laughable! Ilan’s recipe contains a fair amount of salt which helps stop the eclairs cracking – I found this also helps enhance the flavour of the strawberries.

 

Strawberry & Cream Eclairs | These little bites of sweet, crunchy, fluffiness are the perfect thing to make to celebrate summertime. Bake them for family and friends to enjoy during the Wimbledon tennis finals

I’ve kept the filling simple, with a lightly sweetened Chantilly cream, maybe flavoured with a touch of vanilla or rose extract (be careful not to make it too overpowering though, we want the strawberries to sing!) Top the cream with some sliced berries, and finish them with a healthy sprinkling of icing sugar… I had to slip in a sugar sprinkling somewhere!

Will you be making these strawberry & cream éclairs to share with family and friends during the Wimbledon final this Sunday? Let me know in the comments below!

Toriorioria

Fresh British strawberries, waiting to be surrounded by fluffy cream and crunchy choux

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Strawberry & Cream Éclairs

Make these delightful éclairs to show off some local strawberries. Choux recipe adapted from the Iron Whisk

Ingredients
For the choux pastry
  • 75 g water
  • 75 g whole milk
  • 75 g unsalted butter diced
  • 5 g caster sugar
  • 4 g salt
  • 100 g bread flour sifted
  • 145 g eggs (approx 3) lightly beaten
  • icing sugar to sprinkle
For the filling
  • 300 ml whipping cream
  • 30 g icing sugar plus extra to sprinkle on top
  • vanilla or rose extract (optional)
  • punnet of strawberries sliced
Method
Making the Choux Pastry
  1. Preheat the oven to 180°C. Begin with the water, milk, butter, salt and sugar in a saucepan.  Bring to the boil. In the meantime, sift the flour onto a sheet of baking paper.

  2. When boiling, take the pan off the heat, carefully pick up the paper and tip the flour into the hot mix, making sure to add it all at once. Beat the flour into the liquid using a wooden spoon.

  3. Return the pan to the heat and cook for 30 seconds - 1 minute until the paste has started to form a fuzzy skin on the base of the saucepan. Transfer the paste to a stand mixer and mix for 1 minute to begin cooling it down.

  4. Add half the beaten egg to the paste and mix until combined. Continue adding the egg until you have a mixture that is shiny but holds it's shape.

  5. Transfer the choux pastry to a piping bag fitting with a star nozzle and pipe into 5cm lengths. Dust the tops of the eclairs with icing sugar - this helps them to become golden brown. Bake for 35 - 40 mins.

  6. Remove from the oven and make a little slit in the base of each eclair to let the steam escape. Leave to cool completely before splitting and filling.

Assembling the Eclairs
  1. To make the Chantilly cream, whip the cream until it starts to form soft peaks. Add the icing sugar and flavouring (if using) and continue to mix until the cream holds it's shape well. Transfer the whipped cream to a piping bag fitted with a star nozzle.

  2. Cut the eclairs in half horizontally. Pipe the Chantilly cream onto the bottom half of the eclair, then top with sliced strawberries and the other half of the eclair. Sprinkle with a dusting of icing sugar to serve.

 

2 Comments
  1. This is so funny! The fam and I watched The Great British Baking Show tonight. It was pastry week. They had to make eclairs! Our mouths we drooling by the end of the show. So I said we should try making some. How hard could it be? HA! Then I happened on this post! I will definitely be trying these out. Btw, we also like to slice up strawberries and douse them in sugar. It makes them sooo juicy. Happy Summer!

  2. Looking forward to trying these.

    My grandparents would always serve our bowls of strawberries with a dusting of caster sugar. I think my sister still sprinkles her strawberries with sugar.

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