Strawberry Lemon eclairs Recipe
Choux is one of my (most) favourite dessert. It's fun to make, beautiful and delicious!.
This time my choux pastry comes in shape of an eclair, well, eclair or choux cream are base on choux pastry, but what makes them different is the shape. When the original for the word Choux is mean "Cabbage", and Eclair is mean "Lightning" .
I filled inside of it with lemon, strawberry cream that sweet, tangy and fragrance at the same time ^^. Beside from the taste, it's cute, with lightly pink colour, white, red and yellow, (esp. when cutting it in half). If you can find small size strawberries, they are lovelier for decorating the top of the eclair.
I always use my finger to taste the texture of the choux pastry but you can use your way to taste it, as long as it suits your style.
Strawberry Lemon eclairs
makes 13-15 eclairs
Pate a choux
- 80g ............................. Water
- 80g ............................. Milk
- 80g ............................. Unsalted butter
- 2g ............................... Salt
- 3g ............................... Granulated sugar
- 80g ............................. All purpose flour, sifted
- 135-165g .................... Eggs (about 2-3 eggs)
- Strawberry, Lemon cream
- 135g ............................ Eggs
- 15g .............................. Corn starch
- 90g .............................. Granulated sugar
- 68g .............................. Lemon juice
- 68g .............................. Strawberry puree
- 105g ............................ Unsalted butter, soft
- Cream chantilly
- 170g ............................ Whipping cream
- 15g .............................. Granulated sugar
- Topping
- ..................................... Fresh strawberries
- ..................................... Lemon zest
- Preheat an oven to 200C
Line baking sheet with baking paper.
Put the water, milk, butter, salt, and sugar into a saucepan.
Place over medium heat and bring to fully boil.
Pour the flour into the saucepan.
Stir quickly to combine.
Place the saucepan over low heat, and stirring for 3 minutes.
Remove from the heat and pour into a bowl, beat with hand mixer, and let it cool slightly.
Add the egg gradually and beat to combine.
Until the dough is elastic, you can pull it with your fingers.
Put into a piping bag fitted with 1.3 - 1.5 cm star nozzle.
Pipe into 12cm long piece (13-15 pieces)
After put the eclairs into the oven, reduce the temperature to190C bake for 20 minutes.
Then reduce the temperature to 170C and bake for 15-20 minutes.
Let it cool completely on a wire rack.
Make Strawberry, Lemon cream
Put all the ingredients except butter into a saucepan.
Place over low heat.
Cook until the mixture become thick (stirring all the time).
Pour into a bowl and let it cool to 60C.
Put the butter into the bowl.
Mix with a blender to combine.
Let it cool completely before using.
Make Cream chantilly:
Beat the whipping cream with sugar until firm peaks formed.
Put into a piping bag fitted with 1 - 1.2 cm star nozzle.
Assemble:
Cut the eclair in half.
Press the inside of the eclair with your finger.
Pipe the strawberry, lemon cream into the eclair.
Pipe the Cream chantilly.
Place the fresh strawberry over the cream and sprinkle with fresh lemon zest.
Refrigerate for 1 hours to set the filling before serving.
Strawberry Lemon eclairs