Strawberry mousse éclairs

Ingredients

For the shells

• 225 ml water
• 150 g butter or margarine
• 150 g flour
• 5 medium eggs

For the vanilla cream

• 250 ml milk
• 10 g flour
• 1 medium egg
• 25 g sugar
• 5 ml vanilla essence

For the strawberry mousse

• 250 g strawberries
• 38 g sugar
• 3 g powdered gelatin
• 15 ml water
• 250 ml whipping cream (35% fat)

For the glaze

• 100 g chocolate

Preparation

1. Put the water and butter or margarine in a saucepan over low heat. Heat for 3 minutes, until the fat has melted and the liquid starts to boil. 2. Take the pan off the heat, add all the flour and stir with a spoon. Leave the dough to cool for 5 minutes, then beat in the eggs one at a time with a mixer, adding the next egg only after the first is fully incorporated. 3. Put the dough in a piping bag and pipe small round mounds onto a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for about 30 minutes, until golden and the shells look dry. Leave them to cool. 4. Mix the milk, flour, egg, sugar and vanilla essence in a saucepan. Cook over low heat for 6 minutes, stirring, until the cream thickens like pudding. 5. Mix the gelatin with the water and leave it to bloom for 5 minutes. Purée the strawberries, put the purée in a saucepan with the sugar and heat for 3 minutes, until almost boiling. Take it off the heat, stir in the gelatin and leave the purée to cool. 6. Leave the shells and vanilla cream to cool for 30 minutes. Whip the cream until stiff, then fold in the cooled strawberry purée. 7. Cut the tops off the shells and put vanilla cream in each one. Pipe the mousse on top of the cream, then refrigerate the éclairs for 60 minutes. 8. Melt the chocolate in a saucepan over low heat for about 3 minutes, stirring until smooth. Glaze the éclairs.