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Mini Éclairs with Strawberries & Cream

Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine French
Servings 20 Eclairs


For the Éclairs:

  • ¼ cup Unsalted Butter (½ a stick)
  • ¼ cup Whole Milk
  • ¼ cup Water
  • ½ tsp Salt
  • ½ cup All purpose Flour
  • 2 Large Eggs

For the Vanilla Cream:

  • 1 cup Heavy Cream
  • 1 Vanilla bean, seeds scraped or 1 tsp vanilla extract
  • 2 tbsp Confectioners Sugar

To Serve:

  • 2 cups Strawberries , hulled & chopped
  • 2 tbsp Sugar
  • 2 tbsp Fresh Mint, finely chopped


Make Éclairs:

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • In a medium saucepan, bring butter, milk, water and salt to a boil over medium heat. Remove from heat and stir in flour.
  • 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.
  • 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.
  • Transfer dough to a piping bag fitted with a ½” round or star tip.
  • Pipe 20 2½” long eclairs onto the baking sheet.
  • Bake until the eclairs rise and are golden brown, about 20~25 minutes.
  • Transfer to wire rack to cool.

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.

Macerate the Berries:

  • Combine the berries with sugar and mint. Refrigerate for 1 hour or until ready o use.

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.