Simple Strawberry éclairs are a delightful twist on the classic French éclair, combining the airy texture of choux pastry with the fresh sweetness of strawberries and cream. This charming variation has grown in popularity, especially during the warmer months, as it takes advantage of seasonal strawberries to create a fresh, vibrant treat that feels both indulgent and light.
At the heart of the strawberry éclair is the choux pastry. Known for its light, hollow structure, choux pastry is made using a unique method where water and butter are boiled before flour is added, followed by eggs, resulting in a dough that puffs up in the oven. This process creates a crisp exterior that contrasts beautifully with the soft filling inside.
In a traditional éclair, the filling is typically a vanilla or chocolate pastry cream, but the strawberry éclair elevates this concept with the addition of fresh cream and ripe strawberries. The choux pastry is split open, and instead of the rich custard often associated with éclairs, it is filled with a generous layer of lightly whipped cream, which adds a delicate, airy texture. Freshly sliced strawberries are tucked into the cream, providing bursts of juicy sweetness that perfectly complement the lightness of the pastry.
Visually, strawberry éclairs are an irresistible treat. The golden-brown choux pastry is often dusted with powdered sugar or drizzled with a simple glaze, offering a beautiful contrast to the bright red of the strawberries peeking out from the cream. Some variations may include a strawberry glaze, heightening the fruity flavour and adding a lovely sheen to the pastry.
Strawberry éclairs are not only delicious but also incredibly versatile. They are perfect for special occasions such as afternoon teas, garden parties, or as a delightful end to a summer meal. Their lightness makes them an excellent choice for warmer weather, while the combination of fresh fruit and cream feels both elegant and refreshing.
While éclairs have a long history rooted in French patisserie, the strawberry éclair offers a fresh, modern take that showcases the beauty of seasonal ingredients. It’s a pastry that appeals to both traditionalists and those looking for something a little different – a sweet indulgence that remains light and refreshing, making it a favourite among dessert lovers everywhere.
Strawberry Eclairs
Strawberry éclairs combine light choux pastry with whipped cream and fresh strawberries for a delightful and elegant treat. The combination of crispy pastry, airy cream, and juicy berries creates a refreshing dessert, perfect for summer gatherings or afternoon tea.
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Servings: 12 Eclairs
Calories: 173kcal
Ingredients
For the choux pastry:
- 120 ml water
- 60 g unsalted butter cubed
- 75 g plain flour
- 1 pinch salt
- 2 large eggs free range
For the filling:
- 300 ml double cream lightly whipped
- 200 g strawberries fresh hulled and sliced
For decoration (optional):
- Icing sugar for dusting
- 50 g strawberry jam or glaze for drizzling
Instructions
- Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
- In a medium saucepan, bring the water and butter to a boil. Once the butter has melted, remove from the heat and stir in the flour and salt until a smooth dough forms. Return the pan to a low heat and cook for 1–2 minutes, stirring continuously until the dough pulls away from the sides of the pan and forms a ball.120 ml water, 60 g unsalted butter, 75 g plain flour, 1 pinch salt
- Transfer the dough to a bowl and allow it to cool for a few minutes. Beat in the eggs, one at a time, until the mixture is smooth and glossy.2 large eggs
- Spoon the dough into a piping bag fitted with a large round nozzle. Pipe 12 lines (about 10cm long) onto the prepared baking tray, leaving space between each one.
- Bake the éclairs in the preheated oven for 20–25 minutes or until they are puffed up and golden brown. Turn off the oven, and leave the éclairs inside for 10 minutes to dry out before transferring them to a wire rack to cool completely.
- While the éclairs cool, whip the double cream to soft peaks. Gently fold in the sliced strawberries.300 ml double cream
- Once cooled, slice the éclairs in half horizontally. Spoon or pipe the whipped cream into the bottom half of each éclair, then add the sliced strawberries on top.200 g strawberries
- Replace the top half of each éclair. Dust with icing sugar and if desired, drizzle with a strawberry glaze or jam for added sweetness.Icing sugar, 50 g strawberry jam
Notes
Serve immediately for the best texture. These strawberry éclairs are best enjoyed fresh on the day of preparation.
Nutrition
Calories: 173kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 25mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg