John Myers
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Eclairs Filled with Vanilla Cream and Strawberries
The perfect eclairs filled with vanilla cream and strawberries recipe with a picture and simple step-by-step instructions.
Choux
- 125 ml Milk
- 1 Msp Salt
- 1 tbsp Sugar
- 120 g Butter
- 150 g Flour
- 4 piece Organic eggs size M
- 125 ml Water
Filling and glaze
- 400 ml Cream
- Vanilla sugar
- Fresh strawberries
- Chocolate or couverture
- Preheat the oven to 175 degrees. Weigh all ingredients. Whisk eggs.
- Bring the milk, water, salt, sugar and butter to the boil in a saucepan, then remove from the heat, pour in the flour and stir. Put the pot back on the stove and burn the dough while stirring, about 1 to 2 minutes until a white layer forms in the pot.
- Put the dough in a mixing bowl and let cool down a little. Then gradually stir in the eggs with a mixer on the lowest setting,
- Pour the dough into a piping bag and spray 10 cm long strips, 2 cm wide. I only have a piping nozzle 1 cm in diameter, so I injected two strips close together and then two more.
- Bake 40 minutes, I turned off the stove 10 minutes before the end of the baking time so that the eclairs don’t get too brown. Do not open the door in between. In the waiting time, cut the strawberries into pieces and add sugar.
- Let cool down and cut in half, melt chocolate and glaze with it. Before eating, whip the cream, sweeten with vanilla sugar and fill the lower halves. Garnish with strawberry pieces and put the top half on top.
- I baked this recipe for the first time. The next time I would prepare a cream for the filling, the one from my recipe for bee sting muffins or a mocha cream.
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