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Mini Éclairs with Strawberries & Cream Yum
Mini Éclairs with Strawberries & Cream
Course dessert
Cuisine american
Prep Time
30 minutes

Cook Time
30 minutes
Servings
eclairs
Ingredients
For the Éclairs:
  • ¼ cup Milk Whole
  • ¼ cup Water
  • ¼ cup Unsalted Butter –  or ½ a stick
  • ½ tsp Salt
  • ½ cup All purpose Flour
  • 2 Eggs – large
For the Vanilla Cream:
  • 1 cup Heavy Cream
  • 1 Vanilla bean seeds – scraped (or use 1tsp vanilla extract)
  • 2 tbsp Sugar Confectioners
To Serve:
  • 2 cups Strawberries – hulled & chopped
  • 2 tbsp Sugar
  • 2 tbsps Mint – finely chopped
Course dessert
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Servings
eclairs
Ingredients
For the Éclairs:
  • ¼ cup Milk Whole
  • ¼ cup Water
  • ¼ cup Unsalted Butter –  or ½ a stick
  • ½ tsp Salt
  • ½ cup All purpose Flour
  • 2 Eggs – large
For the Vanilla Cream:
  • 1 cup Heavy Cream
  • 1 Vanilla bean seeds – scraped (or use 1tsp vanilla extract)
  • 2 tbsp Sugar Confectioners
To Serve:
  • 2 cups Strawberries – hulled & chopped
  • 2 tbsp Sugar
  • 2 tbsps Mint – finely chopped
Mini Éclairs with Strawberries & Cream
Instructions
  1. Make Éclair: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan, bring butter, milk, water and salt to a boil over medium heat. Remove from heat and stir in flour.
  3. Return to heat and cook, stirring constantly with a wooden spoon, until mixture starts to pull away from the sides of the pan, about 3~4 minutes.
  4. Transfer the mixture to the bowl of a stand mixture or to a mixing bowl. Using a paddle attachment or a hand mixer, mix until the mixture is cool slightly, about 1 minute. With the machine running, add eggs, one at a time, mixing well after each addition.
  5. Transfer dough to a piping bag fitted with a ½” round or star tip.
  6. Pipe 20 2½” long eclairs onto the baking sheet.
  7. Bake until the eclairs rise and are golden brown, about 20~25 minutes.
  8. Transfer to wore rack to cool.
  9. Make Vanilla Cream: Combine heavy cream, vanilla seeds and confectioners sugar in a mixing bowl and refrigerate for 1 hour. Beat the cream until soft peaks form. Keep chilled until ready to use.
  10. Macerate the Berries: Combine the berries with sugar and mint. Refrigerate for 1 hour or until ready o use.
  11. To Serve: Split eclairs in half lengthwise and pipe vanilla cream onto the eclair bottoms. Spoon macerated berries on top of the cream and sandwich with eclair tops. Dust with confectioners sugar and serve immediately.
Pictorial:
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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