Strawberry cream eclair

Strawberry Cream Éclair Cake - A Delicacy with a Story

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 10

This strawberry cream éclair cake is a perfect blend of textures and flavors, ideal for celebrating special moments or simply adding a touch of sweetness to ordinary days. With a light and airy dough, a decadent ganache cream, and a filling of fresh strawberries, this dessert is sure to impress. Its story is lost in the mists of time, but each bite reminds us of the tradition of gathering family around the table, sharing joys, and creating unforgettable memories.

Ingredients

For the dough:
- 400 ml water
- 200 ml oil
- 300 g all-purpose flour
- 6 eggs

For the ganache cream:
- 200 ml heavy cream
- 100 g milk chocolate

For the strawberry cream:
- 250 g strawberries
- 5 tablespoons sugar
- 3 tablespoons cornstarch
- 1 egg
- 500 ml milk
- vanilla extract
- 1 packet gelatin
- 300 ml heavy cream

For the glaze:
- 100 g milk chocolate
- 50 g butter

Step by Step: How to Make Strawberry Cream Éclair Cake

Step 1: Prepare the dough
1. In a saucepan, bring 400 ml of water and 200 ml of oil to a boil. Ensure the mixture is boiling well.
2. Once the water and oil are boiling, remove the saucepan from the heat and quickly add 300 g of flour. Mix vigorously with a spatula or wooden spoon until you achieve a smooth dough. It’s important to work quickly to avoid lumps.
3. Let the dough cool for about 10 minutes. This will help prevent the eggs from curdling when added.
4. Add the 6 eggs one at a time, mixing well after each addition. The dough should become smooth and glossy.

Tips for the dough: Make sure the eggs are at room temperature for better incorporation. If you prefer a fluffier dough, you can add an extra egg.

Step 2: Bake the éclairs
1. Preheat the oven to 200°C (392°F). Prepare a baking tray lined with parchment paper or greased with oil and dusted with flour.
2. Using a pastry bag, pipe uniform circles of dough onto the prepared tray. You can make larger or smaller éclairs depending on your preference.
3. Bake for 20-25 minutes or until they turn golden and are firm to the touch. Do not open the oven in the first 15 minutes, as the éclairs may collapse.

Ganache Cream

Step 3: Prepare the ganache cream
1. In a bowl, melt 100 g of milk chocolate with 200 ml of heavy cream over a double boiler. Stir constantly to avoid burning the chocolate.
2. Once the chocolate is completely melted, let the mixture cool to room temperature, then refrigerate for a few hours until firm.

Step 4: Strawberry cream
1. Wash 250 g of strawberries, remove the stems, and chop them finely. Mix them with 2 tablespoons of sugar and let them sit in a strainer to drain excess juice.
2. In a bowl, mix 3 tablespoons of cornstarch with 1 egg and 100 ml of milk. Heat the remaining 400 ml of milk until boiling.
3. When the milk starts to boil, add the cornstarch mixture and stir constantly until thickened. Remove from heat, add 3 tablespoons of sugar and vanilla extract.
4. In another bowl, add the juice from the strawberries and add water until you reach 250 ml. Heat it gently with the gelatin and let it boil, stirring continuously until thickened.
5. After it cools slightly, add this mixture to the vanilla cream, mixing well. Let it cool, then fold in the whipped cream and strawberries.

Tips for the strawberry cream: You can add a few mint leaves for a fresh taste. You can also use other seasonal fruits like raspberries or blueberries.

Assembling the Cake

Step 5: Assemble the cake
1. Using a removable cake ring, place a thin layer of strawberry cream at the bottom of the ring.
2. Arrange a layer of mini éclairs, followed by the remaining strawberry cream. Level it well and place 7-8 mini éclairs on top.
3. Prepare the glaze by melting 100 g of milk chocolate and 50 g of butter over a double boiler, then pour it evenly over the cake.

Step 6: Cooling
1. Let the cake chill in the refrigerator for a few hours to set well. Then, carefully remove the removable ring.

Serving Suggestions

This strawberry cream éclair cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can also add a scoop of vanilla ice cream on the plate for a temperature contrast and an extra burst of flavor.

Nutritional Information

- One serving (approximately 100 g) contains about 350 calories.
- Contains protein from eggs and cream, as well as carbohydrates from flour and sugar. Strawberries add essential vitamins and antioxidants.

Frequently Asked Questions

1. Can I substitute all-purpose flour with whole wheat flour?
Yes, but the texture may be different. Whole wheat flour absorbs more water, so add a little more liquid.

2. How can I store the cake?
The cake can be stored in the refrigerator for 2-3 days. Make sure it is covered to prevent drying out.

3. Can I use other fruits instead of strawberries?
Absolutely! Raspberries, blueberries, or peaches are all excellent alternatives.

This strawberry cream éclair cake is not just a recipe, but a culinary experience that will bring smiles to the faces of your loved ones. So, put on your chef's hat, gather your ingredients, and enjoy every step of this delicious journey! Happy birthday, my love, and here's to many more sweet moments!