Eclairs with vanilla cream and strawberries

Name: Eclairs with vanilla cream and strawberries - Minodora G.
Ingredients: For eclairs: 250g flour; 100g butter; 100ml oil; 500ml water; 1 tablespoon sugar; 5 eggs; salt. For the cream: 500ml milk; 3 egg yolks; 3 tablespoons sugar; 2 tablespoons starch; 200g butter; vanilla; lemon zest. For decoration: 400ml natural whipped cream 32% fat; 1 tablespoon powdered sugar; strawberries; powdered sugar for sprinkling on top.

Dessert - Eclairs with vanilla cream and strawberries by Minodora G. - Recipia

Eclairs with vanilla cream and strawberries - a refined and savory dessert Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 Eclairs are a true delicacy in international cuisine, known for their airy texture and rich filling. These elegant pastries are perfect for any occasion, from a simple dessert after dinner to a special event. Here’s how to make delicious eclairs with vanilla cream and strawberries, step by step. Ingredients For the eclairs: - 250 g flour - 100 g butter - 100 ml oil - 500 ml water - 1 tablespoon sugar - 5 eggs - A pinch of salt For the vanilla cream: - 500 ml milk - 3 egg yolks - 3 tablespoons sugar - 2 tablespoons cornstarch - 200 g butter - 1 vanilla pod or vanilla essence - Grated zest of one lemon For decoration: - 400 ml heavy cream (32% fat) - 1 tablespoon powdered sugar - Fresh strawberries - Powdered sugar for dusting Step by step 1. Preparing the eclair shells Start by preparing the eclair shells. In a saucepan, add water, butter, oil, sugar, and a pinch of salt. Place the saucepan over medium heat and wait for it to reach boiling point. It’s important to stir constantly to ensure the butter melts evenly. When the water starts to boil, add all the flour at once. Use a spatula or whisk to mix vigorously until the mixture becomes homogeneous and pulls away from the sides of the saucepan, forming a ball of dough. 2. Incorporating the eggs Turn off the heat and let the dough cool for 5-10 minutes. Then, add the eggs one at a time, mixing well after each addition. It’s essential that the eggs are fully incorporated into the dough to achieve an airy texture. 3. Shaping the eclairs Preheat the oven to 200°C. Prepare a baking tray lined with parchment paper. Using a piping bag, shape the eclairs on the tray – you can opt for elongated or round shapes, depending on your preferences. I recommend trying round shapes as they are easier to decorate and look very appealing. 4. Baking Place the tray in the oven and bake the eclairs for 10 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 15 minutes. It’s crucial not to open the oven door in the first 20 minutes, as the eclairs may collapse. Once baked, remove them from the oven and let them cool completely on a wire rack. 5. Preparing the vanilla cream Meanwhile, you can prepare the cream. In a bowl, beat the egg yolks with the sugar until light in color. Add the cornstarch and mix well. In a saucepan, heat the milk along with the vanilla and lemon zest until it reaches almost boiling point. Pour the warm milk over the egg yolk mixture, stirring constantly. Then, transfer everything back to the saucepan and cook over low heat, stirring continuously with a whisk until the cream thickens and becomes consistent, similar to a pudding. Add the butter and mix until completely melted. Let the cream cool slightly, then cover it with plastic wrap and refrigerate for about an hour. 6. Preparing the whipped cream When the cream is cold, you can prepare the whipped cream. Use a mixer to beat the heavy cream with the powdered sugar until you achieve a firm consistency. 7. Assembling the eclairs Once the eclairs are completely cooled, cut a cap off the top of each pastry with a knife. Fill each eclair with the vanilla cream, followed by a generous layer of whipped cream and a few pieces of fresh strawberries. Place the cap on top and dust with a little powdered sugar for an elegant look. 8. Serving Let the eclairs chill in the refrigerator for about an hour to firm up the filling. These delicious eclairs with vanilla cream and strawberries are now ready to serve! You can enjoy them with a cup of coffee or a fragrant tea for a moment of indulgence. Chef's tip If you want to innovate, you can add a hint of chocolate to the cream or use other seasonal fruits, such as raspberries or peaches. This eclair recipe is easy to adapt and allows you to explore various flavor combinations. Nutritional benefits Eclairs are a source of carbohydrates from the flour, while the vanilla cream brings healthy fats from the butter. Strawberries are rich in vitamin C and antioxidants, making them an excellent choice for a healthier dessert. However, moderate consumption is recommended, considering the sugar and fat content. Frequently asked questions 1. Why didn’t my eclairs puff up? - Make sure you followed the baking times and didn’t open the oven door in the first 20 minutes. Also, the dough needs to be well mixed and homogeneous. 2. Can I use other types of flour? - It is recommended to use wheat flour for the best results. Other types of flour may affect the texture and puffiness of the eclairs. 3. How can I keep the eclairs fresh? - It’s best to serve them immediately, but you can store the eclair shells in an airtight container, and the cream separately in the refrigerator. These eclairs with vanilla cream and strawberries are not only a delight for the taste buds but also a wonderful way to spend time in the kitchen, experimenting and perfecting your cooking skills. Try this recipe and enjoy every moment spent with these delicious pastries!

Eclairs with vanilla cream and strawberries

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