Valentines Day Strawberry Éclairs (Print Version)

Airy éclairs filled with strawberry cream and topped with a sweet glaze, perfect for romantic occasions.

# Components:

→ Choux Pastry

01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs

→ Strawberry Cream Filling

08 - 1 cup heavy cream, cold
09 - 1/2 cup mascarpone cheese, cold
10 - 1/3 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - 1 cup fresh strawberries, hulled and finely diced

→ Strawberry Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons strawberry purée
15 - 1 to 2 drops pink or red food coloring, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
03 - Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides, approximately 2 minutes.
04 - Remove from heat and allow to cool for 3 to 4 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until the dough is glossy and pipeable.
05 - Transfer dough to a piping bag fitted with a large round tip. Pipe 10 strips, each approximately 4 inches long, onto the prepared baking sheet.
06 - Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F and bake for an additional 20 minutes until golden and puffed. Cool completely.
07 - In a large bowl, whip cold cream, mascarpone, powdered sugar, and vanilla to stiff peaks. Gently fold in diced strawberries.
08 - Slice each éclair in half lengthwise. Pipe or spoon strawberry cream onto the bottom halves and replace the tops.
09 - Whisk powdered sugar with strawberry purée and food coloring until smooth and spreadable.
10 - Spread glaze on top of each éclair. Allow to set for 10 minutes before serving.

# Expert Advice:

01 -
  • They look restaurant-quality but taste even better when made at home with fresh strawberries.
  • The choux pastry is actually more forgiving than it seems once you nail the technique.
  • You can prep components ahead, making them perfect for entertaining without last-minute stress.
02 -
  • The eggs must be room temperature or they'll refuse to incorporate smoothly, leaving you with a grainy dough that won't puff properly.
  • Don't slice the éclairs until you're ready to fill them—exposed insides dry out quickly and the whole texture suffers.
03 -
  • Room temperature eggs are non-negotiable—they incorporate into the dough smoothly and create that essential glossy finish.
  • The strawberry glaze should be thicker than it seems; it will spread more easily than you think and thin coatings look more refined than thick ones.
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