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Deliciously Easy Strawberry Eclairs

Light, airy eclairs filled with luscious vanilla cream and fresh strawberries, topped with a shiny strawberry glaze—an easy classic dessert with a fresh twist perfect for any occasion.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Choux Pastry
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 tsp salt a pinch
  • 1 tbsp granulated sugar
  • 3/4 cup all-purpose flour
  • 4 eggs large
For the Vanilla Cream Filling
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 units egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
For the Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
For the Strawberry Glaze and Topping
  • 1 cup fresh strawberries diced and sliced
  • 1/3 cup strawberry jam
  • 1 tbsp water

Equipment

  • Oven
  • Saucepan
  • Mixing bowl
  • Piping Bag or Spoon
  • baking sheet
  • Wire rack
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a saucepan, melt the butter with water, salt, and granulated sugar over medium heat until it boils.
  3. Step 3: Remove the pan from heat and add the flour all at once. Stir quickly and vigorously until the dough forms a ball and pulls away from the pan's sides.
  4. Step 4: Transfer the dough to a mixing bowl and let it cool slightly. Then, add the eggs one at a time, beating well after each addition until your dough is smooth and shiny.
  5. Step 5: Use a piping bag or spoon to shape the dough into 4-inch long strips on a baking sheet lined with parchment paper.
  6. Step 6: Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes until golden and puffed. Cool on a wire rack.
  7. Step 7: For the vanilla cream, heat the milk in a saucepan until just boiling.
  8. Step 8: In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly.
  9. Step 9: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract and butter. Cover with plastic wrap directly on the surface to avoid a skin forming, and chill.
  10. Step 10: Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled vanilla cream for a light, airy filling.
  11. Step 11: Slice the cooled eclairs horizontally. Fill each with a generous amount of the vanilla cream and some diced strawberries for a juicy surprise.
  12. Step 12: Make the glaze by warming the strawberry jam with water until smooth and glossy. Brush it over the top halves of the eclairs.
  13. Step 13: Arrange the sliced strawberries on top of the glaze for that fresh, pretty finish.
  14. Step 14: Finally, sandwich the eclairs back together and serve immediately, or refrigerate until you’re ready to enjoy.

Notes

Feel free to swap strawberries for other berries, add lemon zest or almond extract to the cream, or try a chocolate glaze for a twist. Use coconut cream and dairy-free butter for a vegan option. Store eclairs in an airtight container in the fridge for up to 2 days. You can bake and freeze shells ahead for convenience.