Strawberry Eclairs, those delicate pastries filled with creamy goodness and topped with a vibrant glaze, are more than just a dessert; they’re a little piece of Parisian elegance you can create in your own kitchen. Imagine biting into a light-as-air choux pastry, the subtle sweetness giving way to a luscious, homemade strawberry cream filling that bursts with fresh, fruity flavor. Then, a final touch of glossy strawberry icing seals the deal – pure bliss in every bite!

The eclair itself boasts a rich history, originating in France in the 19th century. While the exact origins are debated, it’s widely believed that a French pastry chef, possibly Antonin Carême, a pioneer of haute cuisine, invented this elongated pastry. The name “éclair,” meaning “lightning” in French, is thought to refer to how quickly these delectable treats are devoured – and trust me, they disappear fast!

What makes Strawberry Eclairs so irresistible? It’s the perfect combination of textures and flavors. The airy, slightly chewy choux pastry provides a delightful contrast to the smooth, rich cream filling. The addition of fresh strawberries elevates the classic eclair to a whole new level, offering a refreshing and tangy counterpoint to the sweetness. Whether you’re looking to impress guests at a dinner party or simply treat yourself to something special, these homemade eclairs are guaranteed to be a showstopper. Get ready to embark on a delightful baking adventure, and prepare to be amazed by the results!

Ingredients:

For the Choux Pastry:

1 cup (240ml) water
1/2 cup (113g) unsalted butter, cut into cubes
1/4 teaspoon salt
1 cup (120g) all-purpose flour
4 large eggs

For the Crème Pâtissière (Pastry Cream):

2 cups (480ml) whole milk
1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
6 large egg yolks
3/4 cup (150g) granulated sugar
1/4 cup (30g) cornstarch
2 tablespoons (28g) unsalted butter, cut into cubes

For the Strawberry Filling:

1 pound (450g) fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (or more, to taste)

For the Chocolate Ganache Glaze:

4 ounces (113g) semi-sweet chocolate, finely chopped
1/2 cup (120ml) heavy cream
1 tablespoon light corn syrup (optional, for shine)

Making the Choux Pastry

Okay, let’s start with the base of our eclairs – the choux pastry. Don’t be intimidated; it’s easier than it looks! The key is to follow the steps carefully.

Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to puff up properly.
Add Flour and Cook: Remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to develop the gluten in the flour, which will give the eclairs their structure.
Cook the Dough: Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This will dry out the dough slightly, which is essential for proper egg absorption. You’ll notice a thin film forming on the bottom of the pan.
Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Let the dough cool for about 5-10 minutes, or until it’s just warm to the touch. This is important because adding the eggs to hot dough will cook them.
Add Eggs One at a Time: With the mixer on low speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled and separated, but don’t worry, it will come together. Make sure each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and thick enough to hold its shape but still pipeable. To test the consistency, lift the paddle. The dough should slowly fall off in a V shape. If it’s too stiff, beat in a little more egg (whisked separately) a teaspoon at a time.
Pipe the Eclairs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry to a piping bag fitted with a large round tip (about ½ inch). Pipe the dough onto the prepared baking sheet in 4-5 inch long strips, leaving about 2 inches between each eclair.
Bake the Eclairs: Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the eclairs are golden brown and puffed up. Do not open the oven door during baking! This can cause the eclairs to deflate.
Cool the Eclairs: Once the eclairs are baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the eclairs cool in the oven for about 30 minutes. This will help them dry out and prevent them from collapsing. Then, transfer the eclairs to a wire rack to cool completely.

Making the Crème Pâtissière (Pastry Cream)

Now for the creamy, dreamy filling! Pastry cream is a classic for a reason. It’s rich, smooth, and utterly delicious.

Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, add it after cooking.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This is important for creating a smooth and stable pastry cream.
Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and it gradually raises the temperature of the egg yolks so they don’t cook too quickly when added to the hot milk.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is thick and stable.
Finish with Butter: Remove the saucepan from the heat and stir in the butter until melted and smooth. This adds richness and shine to the pastry cream.
Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken.

Preparing the Strawberry Filling

Fresh strawberries add a burst of flavor and color to these eclairs. This step is super simple!

Prepare the Strawberries: Hull and slice the strawberries.
Sweeten the Strawberries: In a bowl, gently toss the sliced strawberries with the granulated sugar. Adjust the amount of sugar to your liking, depending on the sweetness of the strawberries. Let the strawberries sit for about 15-20 minutes to macerate and release their juices.

Making the Chocolate Ganache Glaze

A glossy chocolate ganache is the perfect finishing touch for these eclairs. It’s rich, decadent, and adds a touch of elegance.

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until just simmering. Do not boil.
Pour over Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1 minute to soften the chocolate.
Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If using, stir in the corn syrup for extra shine.
Cool Slightly: Let the ganache cool slightly for about 5-10 minutes, or until it’s thick enough to coat the eclairs without running off completely.

Assembling the Strawberry Eclairs

Finally, the moment we’ve been waiting for! Let’s put these beauties together.

Prepare the Eclairs: Using a serrated knife, carefully slice the cooled eclairs horizontally in half.
Fill with Pastry Cream: Spoon or pipe the cooled pastry cream into the bottom half of each eclair. Be generous!
Add Strawberries: Arrange the sliced strawberries on top of the pastry cream.
Top with Eclair Tops: Place the top half of each eclair over the strawberries.
Glaze with Chocolate

Conclusion:

And there you have it! These Strawberry Eclairs are more than just a dessert; they’re an experience. From the satisfyingly crisp choux pastry to the creamy, dreamy filling bursting with fresh strawberry flavor, every bite is a little piece of heaven. I truly believe this recipe is a must-try for any baking enthusiast, whether you’re a seasoned pro or just starting your culinary journey. The combination of textures and flavors is simply irresistible, and the presentation is guaranteed to impress your friends and family.

But why is this recipe so special? It’s the perfect balance of sweet and tart, the lightness of the pastry against the richness of the cream, and the vibrant color of the strawberries that makes it a feast for the eyes as well as the palate. Plus, making your own eclairs from scratch is incredibly rewarding. There’s something truly magical about transforming simple ingredients into something so elegant and delicious.

Now, let’s talk about serving suggestions and variations! While these Strawberry Eclairs are divine on their own, there are plenty of ways to customize them to your liking. For a more decadent treat, try drizzling them with melted dark chocolate or white chocolate. A sprinkle of chopped pistachios or toasted almonds adds a delightful crunch. If you’re feeling adventurous, you could even experiment with different fruit fillings. Raspberry, blueberry, or even a tropical mango filling would be absolutely delicious.

For a truly special occasion, consider serving these eclairs with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a glass of chilled champagne or a cup of freshly brewed coffee. Imagine serving these at your next afternoon tea party – your guests will be absolutely delighted!

And don’t be afraid to get creative with the presentation! Arrange the eclairs on a beautiful platter, garnish them with fresh mint leaves, or dust them with powdered sugar for an extra touch of elegance. The possibilities are endless!

I know that making eclairs might seem a little intimidating at first, but trust me, it’s easier than you think. Just follow the recipe carefully, and don’t be afraid to experiment. The most important thing is to have fun and enjoy the process. And remember, even if your first batch isn’t perfect, they’ll still taste amazing!

So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to bake some seriously delicious Strawberry Eclairs. I promise you won’t regret it!

I’m so excited for you to try this recipe and experience the joy of making your own homemade eclairs. Once you’ve made them, I would absolutely love to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations! Happy baking!

Strawberry Eclairs: A Delicious and Easy Recipe

Classic French eclairs filled with creamy vanilla pastry cream and fresh strawberries, topped with a rich chocolate ganache.

Save This Recipe

Prep Time90 minutes

Cook Time75 minutes

Total Time165 minutes

Yield10-12 eclairs

👨‍🍳By: Lila

📂Category: Dessert

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 10-12 eclairs

🥗Dietary: Vegetarian

Ingredients

011 cup (240ml) water

021/2 cup (113g) unsalted butter, cut into cubes

031/4 teaspoon salt

041 cup (120g) all-purpose flour

054 large eggs

062 cups (480ml) whole milk

071 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)

086 large egg yolks

093/4 cup (150g) granulated sugar

101/4 cup (30g) cornstarch

112 tablespoons (28g) unsalted butter, cut into cubes

121 pound (450g) fresh strawberries, hulled and sliced

132 tablespoons granulated sugar (or more, to taste)

144 ounces (113g) semi-sweet chocolate, finely chopped

151/2 cup (120ml) heavy cream

161 tablespoon light corn syrup (optional, for shine)

Instructions

Step 01

In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring to a rolling boil. Make sure the butter is completely melted before the water boils.

Step 02

Remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan.

Step 03

Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. You'll notice a thin film forming on the bottom of the pan.

Step 04

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Let the dough cool for about 5-10 minutes, or until it's just warm to the touch.

Step 05

With the mixer on low speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled and separated, but don't worry, it will come together. The final dough should be smooth, glossy, and thick enough to hold its shape but still pipeable. To test the consistency, lift the paddle. The dough should slowly fall off in a V shape. If it's too stiff, beat in a little more egg (whisked separately) a teaspoon at a time.

Step 06

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry to a piping bag fitted with a large round tip (about ½ inch). Pipe the dough onto the prepared baking sheet in 4-5 inch long strips, leaving about 2 inches between each eclair.

Step 07

Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the eclairs are golden brown and puffed up. Do not open the oven door during baking!

Step 08

Once the eclairs are baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the eclairs cool in the oven for about 30 minutes. Then, transfer the eclairs to a wire rack to cool completely.

Step 09

In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, add it after cooking.

Step 10

In a separate bowl, whisk together the egg yolks and sugar until pale and thick.

Step 11

Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.

Step 12

Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Step 13

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is thick and stable.

Step 14

Remove the saucepan from the heat and stir in the butter until melted and smooth.

Step 15

Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken.

Step 16

Hull and slice the strawberries.

Step 17

In a bowl, gently toss the sliced strawberries with the granulated sugar. Adjust the amount of sugar to your liking, depending on the sweetness of the strawberries. Let the strawberries sit for about 15-20 minutes to macerate and release their juices.

Step 18

In a small saucepan, heat the heavy cream over medium heat until just simmering. Do not boil.

Step 19

Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1 minute to soften the chocolate.

Step 20

Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If using, stir in the corn syrup for extra shine.

Step 21

Let the ganache cool slightly for about 5-10 minutes, or until it's thick enough to coat the eclairs without running off completely.

Step 22

Using a serrated knife, carefully slice the cooled eclairs horizontally in half.

Step 23

Spoon or pipe the cooled pastry cream into the bottom half of each eclair.

Step 24

Arrange the sliced strawberries on top of the pastry cream.

Step 25

Place the top half of each eclair over the strawberries.

Step 26

Dip the top of each eclair into the slightly cooled chocolate ganache, or drizzle the ganache over the tops.

Step 27

Refrigerate the assembled eclairs for about 30 minutes to allow the ganache to set. This will also help the eclairs hold their shape.

Recipe Notes

The key to successful choux pastry is precise measurements and following the instructions carefully. Don’t open the oven door during baking, as this can cause the eclairs to deflate.

The pastry cream should be thick enough to hold its shape but still be creamy. If it’s too thick, whisk in a little milk to thin it out.

Adjust the amount of sugar in the strawberry filling to your liking, depending on the sweetness of the strawberries.

The light corn syrup in the ganache is optional but adds a beautiful shine.

Assembled eclairs are best enjoyed the same day they are made. However, you can store them in the refrigerator for up to 2 days. The choux pastry may soften slightly over time.

Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.