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Strawberry & Cream Eclairs Recipe
I made these delicious strawberry and cream eclairs as part of our Royal Wedding tea party spread, I wanted a lighter eclair, something more summery and fresh and less rich. They were absolutely divine, perfect for the season and easily finished despite the huge array of afternoon tea goodies. I decided to fill my eclairs with a simple strawberry whipped cream and used no Crème Pâtissière which really made these a much lighter sweet treat.  After posting my last eclairs a few of you mentioned that you were a little afraid of choux pastry, I honestly didn't know it was supposed to be tricky. I think my choux pastry success is down to my total obliviousness, I feel the same about macarons, I had no idea when I first made either of these things that they were supposed to be so difficult to master. Both my choux and macarons came out beautifully and I'm telling you it is because I had no fear. The batter can tell if your scared! So if you haven't tried making choux pastry, be brave and give it a go. I'm not brilliant at pastry but have honestly always thought choux was a breeze to make.  Recipe from Michel Roux's Pastry: Savory & Sweet Choux Paste Makes 40-50 little choux buns or around 20-25 eclairs Ingredients: 125ml (1/2 cup) milk 125ml (1/2 cup water) 100g (8 tbsp butter) diced 1/2 tsp salt 1 tsp caster sugar 150g (1 cup) all-purpose flour 4 medium eggs Eggwash (1 medium egg yolk mixed with 1 tbsp milk) Step 1: Combine the milk, water, butter, salt, and sugar in a pan and set over low heat. Bring to a boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth. Step 2: Return the pan to medium heat and stir continuously for about 1 minute to dry out the paste, then tip it into a bowl. Step 3: Add the eggs one at a time, beating with the wooden spoon. Step 4: Once the eggs are all incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use. (If you're not using it immediately, brush the surface lightly with a little beaten egg to prevent a crust forming.) Preheat your oven to 200C. Cut 2 large sheets of baking parchment and on each one draw 2 sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line 2 large baking sheets - pen-side down. Spoon your choux mixture into a piping bag with a 1cm wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 2 rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines.  Bake, one tray at a time, on a high-ish shelf for 15 minutes. After 15 minutes, poke a hole in the end of each bun, or using a small serrated knife or cake tester and return to the oven, upside-down, to dry out for 5 minutes until crisp and golden. Set aside to cool.  Strawberry & Cream Filling 300ml double cream or whipping cream 150g Strawberries Chop the tops off of your strawberries before blitzing them in your food processor, to make a puree that sill has chunks of strawberry in it. Whip the cream until thick and fold in the strawberry puree. I used a piping bag with no tip to fill my eclairs, the chunks of strawberry will not pipe well with a tip but you could also cut the eclairs lengthways to fill.  related searches : Strawberry
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