These Strawberry Éclairs are a delightful twist on the classic French pastry, combining light and airy choux pastry with fresh strawberries, whipped cream, and a sweet strawberry glaze. Perfect for spring and summer gatherings, this Strawberry Éclairs Recipe delivers bakery-style results right from your own kitchen.
Why You’ll Love This Recipe
- Light and crisp homemade choux pastry
- Filled with fresh strawberries and fluffy whipped cream
- Beautiful strawberry glaze adds natural flavor and color
- Perfect for special occasions, afternoon tea, or dessert
- Easier to make than you might think
- Family-friendly and impressive enough for guests
Ingredients
For the Éclairs
- 150g plain flour
- 1 tbsp caster sugar
- 75g unsalted butter, plus extra for greasing
- 75ml milk
- 125ml water
- 3 large eggs, lightly beaten
- 1 egg yolk
- Splash of milk for egg wash
For the Filling
- Double cream, whipped
- 5 strawberries, hulled and sliced
For the Strawberry Glaze
- 2 large or 4 small strawberries
- 200g icing sugar
- Water, as needed
Optional Decoration
- Crushed freeze-dried strawberries
Instructions
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Lightly butter a baking tray.
- Sift the flour into a bowl and set aside.
- In a saucepan, combine the caster sugar, butter, milk, and 125ml water. Bring to a boil.
- Remove the pan from the heat and immediately add the flour. Beat vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough to the bowl of a stand mixer and beat for 2–3 minutes to cool slightly.
- Gradually add the beaten eggs while mixing. The mixture should become smooth, glossy, and thick enough to hold its shape.
- Transfer the dough to a piping bag fitted with a 1½ cm plain nozzle.
- Pipe strips approximately 12cm long onto the prepared baking tray, leaving space between each.
- Beat the egg yolk with a splash of milk and brush a stripe along the top of each éclair.
- Bake for 50 minutes or until the éclairs are golden and completely dry. Test one by cutting it open; the inside should not be soggy.
- Cool completely on a wire rack.
- To make the strawberry glaze, mash the strawberries with a few tablespoons of icing sugar. Let sit for 5 minutes.
- Push the mixture through a fine sieve to remove seeds and pulp.
- Gradually mix in the remaining icing sugar, adding a little water if needed until a thick glaze forms.
- Slice the cooled éclairs horizontally.
- Dip the tops into the glaze and allow them to set.
- Whip the cream until soft peaks form and transfer it to a piping bag.
- Pipe a generous layer of cream onto each éclair base.
- Arrange overlapping strawberry slices over the cream.
- Pipe a few extra dots of cream to help secure the lids.
- Place the glazed tops on the filled bases.
- Sprinkle with crushed freeze-dried strawberries if desired.
- Serve immediately and enjoy this elegant Strawberry Éclairs Recipe.
Tips & Tricks
- Ensure the pastry is fully baked and dry to prevent collapsing.
- Add eggs gradually, as you may not need the entire amount.
- Use fresh, ripe strawberries for the best flavor.
- Chill the whipped cream before piping for cleaner results.
- Allow the glaze to set before assembling the éclairs.
- Freeze-dried strawberries add extra flavor and a professional finish.
Details
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Replace strawberries with raspberries for a different berry variation.
- Add a touch of vanilla extract to the whipped cream for extra flavor.
- Serve with tea, coffee, or a glass of cold milk.
- Best enjoyed the day they are assembled.
Nutrition (Approximate Per Éclair)
- Calories: 320
- Protein: 5g
- Carbohydrates: 31g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 18g
- Fiber: 1g
FAQ
Why did my éclairs collapse?
The pastry likely wasn’t baked long enough. Éclairs must be fully dry inside before cooling.
Can I make Strawberry Éclairs ahead of time?
Yes. Bake the shells a day ahead and store them in an airtight container. Fill just before serving.
Can I freeze éclair shells?
Absolutely. Unfilled shells freeze well for up to 2 months.
What cream works best for filling?
Double cream or heavy whipping cream provides the best texture and stability.
How do I know when the choux pastry is ready?
The dough should be smooth, glossy, and hold its shape when piped.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, especially in the filling.
Storage
Refrigerator
Store assembled éclairs in an airtight container in the refrigerator for up to 2 days.
Freezer
Freeze unfilled pastry shells for up to 2 months. Thaw at room temperature before filling.
Reheating
If shells soften, refresh them in a 160°C oven for 5–7 minutes and cool completely before filling.
Similar Recipes
Strawberry Éclairs Recipe
Homemade Strawberry Éclairs filled with whipped cream and fresh strawberries.Topped with a sweet strawberry glaze and baked choux pastry.A beautiful French-inspired dessert perfect for any occasion.
Ingredients
For the Éclairs
- 150 g plain flour
- 1 tbsp caster sugar
- 75 g unsalted butter plus extra for greasing
- 75 ml milk
- 125 ml water
- 3 large eggs lightly beaten
- 1 egg yolk
- Splash of milk for egg wash
For the Filling
- Double cream whipped
- 5 strawberries hulled and sliced
For the Strawberry Glaze
- 2 large or 4 small strawberries
- 200 g icing sugar
- Water as needed
Optional Decoration
- Crushed freeze-dried strawberries
Instructions
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Lightly butter a baking tray.
- Sift the flour into a bowl and set aside.
- In a saucepan, combine the caster sugar, butter, milk, and 125ml water. Bring to a boil.
- Remove the pan from the heat and immediately add the flour. Beat vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough to the bowl of a stand mixer and beat for 2–3 minutes to cool slightly.
- Gradually add the beaten eggs while mixing. The mixture should become smooth, glossy, and thick enough to hold its shape.
- Transfer the dough to a piping bag fitted with a 1½ cm plain nozzle.
- Pipe strips approximately 12cm long onto the prepared baking tray, leaving space between each.
- Beat the egg yolk with a splash of milk and brush a stripe along the top of each éclair.
- Bake for 50 minutes or until the éclairs are golden and completely dry. Test one by cutting it open; the inside should not be soggy.
- Cool completely on a wire rack.
- To make the strawberry glaze, mash the strawberries with a few tablespoons of icing sugar. Let sit for 5 minutes.
- Push the mixture through a fine sieve to remove seeds and pulp.
- Gradually mix in the remaining icing sugar, adding a little water if needed until a thick glaze forms.
- Slice the cooled éclairs horizontally.
- Dip the tops into the glaze and allow them to set.
- Whip the cream until soft peaks form and transfer it to a piping bag.
- Pipe a generous layer of cream onto each éclair base.
- Arrange overlapping strawberry slices over the cream.
- Pipe a few extra dots of cream to help secure the lids.
- Place the glazed tops on the filled bases.
- Sprinkle with crushed freeze-dried strawberries if desired.
- Serve immediately and enjoy this elegant Strawberry Éclairs Recipe.
Notes
- Replace strawberries with raspberries for a different berry variation.
- Add a touch of vanilla extract to the whipped cream for extra flavor.
- Serve with tea, coffee, or a glass of cold milk.
- Best enjoyed the day they are assembled.
Conclusion
This Strawberry Éclairs Recipe combines crisp choux pastry, silky whipped cream, juicy strawberries, and a naturally flavored strawberry glaze for an irresistible dessert. Whether you’re preparing them for a celebration, afternoon tea, or simply treating yourself, these homemade strawberry cream éclairs are guaranteed to impress with their beautiful presentation and delicious flavor.