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Strawberries n’ Cream Eclairs

May 20, 2011

Strawberries n' Cream Eclairs

Strawberries n' Cream Eclairs

I have been on a choux pastry kick lately.  From cream puffs to chocolate profiteroles to eclairs.  I just can’t help myself.  It is simple to make and absolutely incredible to eat.  I wanted to make something a little different than chocolate eclairs so I thought that strawberries n’ cream would be a good idea.  Turns out it was!

The strawberries are macerated and the whipped cream is infused with vanilla bean.  Oh you don’t know what you are missing.  If you were looking for a slightly different flavor for your berries add a little balsamic vinegar to them it gives the strawberries a whole new dimension.  This is a quintessential summer dessert.  The choux pastry may be prepared in advance leaving only the berries and vanilla cream to prepare.

Ingredients and Directions for Strawberries n' Cream Eclairs

Ingredients and Directions for Strawberries n' Cream Eclairs

1.  Ingredients

1/2 cup flour

1/2 teaspoon white sugar

1/4 cup butter

1/2 cup water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

To prepare the choux pastry for the eclairs

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.

2.  In a bowl sift together the flour, and sugar.  Set aside.

3.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

4.  Remove from the butter and water from the heat and, with a wooden spoon or spatula, quickly add the flour mixture.  Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute).

5.  Transfer the dough to the bowl of your electric mixer and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.

6.  Spoon or pipe 12 long cigar shapes of dough onto the baking sheet, spacing them a couple of inches apart.  Whisk the egg  for the glaze.  Gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F .   Bake for another 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 – 15 minutes. Remove from oven and allow to cool completely on a wire rack.

For the Macerated Strawberries with Balsamic Vinegar

2 cups frozen or fresh strawberries, washed, hulled and quartered

2-4 tablespoons of sugar (sweeten to taste)

2 teaspoons of fresh lemon juice

2 teaspoons of balsamic vinegar

To Prepare the Macerated Strawberries

Combine all of the ingredients together and toss to combine.  Allow to sit at room temperature for at least an hour before serving.

For the Vanilla Whipped Cream

1 cup whipping cream

1 vanilla bean, split and scraped, pod reserved

2 tablespoons icing sugar

To Prepare the vanilla whipped cream:

Combine cream, vanilla seeds and pod, and sugar in the bowl of a mixer. Place in the refrigerate for 1 hour. Discard the pod. Whisk cream mixture on medium-high speed until soft peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip.

To Assemble the Strawberries n’ Cream Eclairs

Split the pastry shells in half and pipe with whipped cream and spoon the macerated strawberries a top  the vanilla cream. Place the top half of the pastry shell on top and dust with icing sugar.

Makes about 18 Eclairs

Strawberries n' Cream Eclairs

Strawberries n' Cream Eclairs

These strawberries n’ cream eclairs are tasty little morsels.  They are quite like a strawberry shortcake only with an eclair.   Try them, I bet you can’t eat just one.

From our kitchen to yours,

Sydney Jones

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