Home Made Summer Dessert: Strawberry Eclairs


Strawberry Eclairs are a delightful and elegant treat, perfect for any special occasion. These eclairs are filled with homemade strawberry custard, made with fresh strawberries, and topped with a beautiful pink chocolate glaze. Let's break down the steps to make these delicious eclairs.


For the Eclair Pastry:

- 1 cup water

- 8 tablespoons unsalted butter

- 1/4 teaspoon salt

- 2 teaspoons white sugar

- 1 cup all-purpose flour

- 3 eggs (plus 1 extra if needed)

For the Egg Wash:

- 1 egg

- 2 teaspoons water

For the Filling:

- Strawberry Custard (homemade or store-bought)

For the Pink Chocolate Glaze:

- 8 oz white chocolate, coarsely chopped

- Pink gel food coloring


Making the Eclair Pastry:

1. Preheat Oven:

   - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Prepare Dough:

   - In a large saucepan over medium-high heat, combine water, butter, salt, and sugar. Stir and bring the mixture to a rolling boil.

   - Once boiling, remove the pan from heat and quickly stir in all the flour at once using a wooden spoon or spatula. Stir until fully incorporated, about 1 minute.

   - Return the saucepan to medium heat and cook, stirring constantly, for 30 seconds. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment, or use a hand mixer.

3. Incorporate Eggs:

   - With the mixer running on medium speed, add 3 eggs, one at a time. Stop the mixer after each addition to scrape down the sides and bottom of the bowl. Mix until the eggs are fully incorporated, and the dough is smooth and glossy. The dough should be thick and fall slowly from the beaters. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

4. Pipe the Eclairs:

   - Transfer the dough to a large pastry bag fitted with a large plain tip. Pipe straight, uniform lengths of dough (about 5 inches long) onto the lined baking sheet, leaving 2 inches of space between each one.

Egg Wash:

1. Prepare Egg Wash:

   - In a small bowl, whisk together the egg and water. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps on the surface of the dough.

Bake the Eclairs:

1. Initial Bake:

   - Bake the eclairs in the preheated oven for 15 minutes. Then, reduce the heat to 375°F (190°C) and continue baking until the eclairs are puffed up and light golden brown, about 20-25 minutes more. Try not to open the oven door too often during baking.

2. Cool:

   - Remove the baking sheet from the oven and let the eclairs cool completely on the baking sheet.

Strawberry Filling:

1. Prepare Filling:

   - Use homemade or store-bought strawberry custard for the filling.

2. Fill the Eclairs:

   - Fit a medium-sized plain pastry tip over your index finger and make a hole in one end of each eclair. Fill a medium pastry bag fitted with a medium-sized plain tip with the strawberry custard. Carefully pipe the custard into the eclairs, being careful not to overstuff them.

For the Pink Chocolate Glaze:

1. Melt Chocolate:

   - Place the chopped white chocolate in a microwave-safe bowl. Microwave for 60 seconds, then stir well. If needed, microwave for an additional 20-30 seconds and stir again until the chocolate is smooth and melted.

2. Color the Glaze:

   - Add a few drops of pink gel food coloring to the melted chocolate and stir to combine. Add more food coloring if a more intense color is desired.

3. Glaze the Eclairs:

   - Dip the tops of the filled eclairs into the pink chocolate glaze. Set them on a sheet pan to allow the glaze to set.

4. Chill:

   - Chill the eclairs, uncovered, in the refrigerator for at least 1 hour to set the glaze.

Serve these beautiful Strawberry Eclairs chilled, and enjoy the delightful combination of creamy custard, crisp pastry, and sweet chocolate glaze.