Exquisite strawberry cream éclairs: a delicious confectionery for all seasons
Immerse yourself in the delicious world of Strawberry Cream Éclairs, a recipe that combines airy choux pastry with a velvety cream filling and a burst of fresh strawberries. This luxurious treat is prepared with precision and care, resulting in a dessert that beautifully balances texture and flavor. Each éclair is a testament to the art of pastry, delivering a perfect bite that is both satisfying and visually appealing.
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Why you will love this recipe: These éclairs are a treat for the senses! The combination of light, crisp dough filled with a rich, creamy center and topped with fresh berries and a tangy cream cheese frosting makes them irresistible. They're not too sweet, allowing the natural flavors of the cream and berries to shine. This recipe is a wonderful way to treat yourself to something special, delivering a gourmet experience right from your own kitchen.
Perfect occasion: Strawberry cream eclairs are perfect for any celebration, whether it's a birthday, anniversary or a sophisticated get-together. They also make a stunning addition to a brunch or high tea menu. Serve them during spring and summer celebrations, when strawberries are at their peak for a refreshing and elegant dessert.
Decorating Tips: replaces the word nice with emptyp these éclairs with thinly sliced strawberries and a sprinkle of powdered sugar for a classic look. For a more decadent touch, drizzle them with white chocolate or sprinkle with crushed pistachios for added texture and color. Present them on a vintage serving tray covered with lace paper doilies to enhance their sophisticated charm.
Ingredients: Cream Filling:
- 3 egg yolks
- 50 g of sugar
- 10 g of vanilla sugar
- 1 large tablespoon of all-purpose flour
- 125 ml of milk
- 50 g of unsalted butter
Pastry shop:
- 125 ml of water
- 125 ml of milk
- A pinch of salt
- A pinch of sugar
- 100 g of unsalted butter
- 160 g all-purpose flour
- 4 eggs
Cream cheese filling:
- 150 g of fresh cheese
- 40 g of unsalted butter
- 40-50 g caster sugar
Instructions:
- For the cream, whisk together the egg yolks, sugar, vanilla sugar and flour in a saucepan. Gradually add the milk and heat over medium heat until thickened. Stir continuously, incorporate the butter and chill in the refrigerator to set.
- In a saucepan, combine water, milk, salt, sugar and butter. Cook until boiling, then remove from heat. Add the sifted flour and mix vigorously for 2-3 minutes. Let cool slightly, then add the eggs one by one. Pipe onto parchment paper in 12 cm strips, cut off the excess with scissors and bake for 30 minutes at 180°C.
- Make small incisions in each éclair and pour in the cream. replaces the word nice with emptyp with cream cheese mixture, fresh berries and nuts.
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