Published on Jun 27, 2016


The choux pastry to prepare the cream puffs was one of the first recipes that I tried to do little.
The manual of Grandma Duck to the hand and the wooden spoon.
Its ephemeral ease I had won right away, but soon found that it was easier said than done.
With years and at least 5,000 cream puffs to my active, I can tell you though that my love for the choux pastry was true love.
You have to have a few tricks, a little pastry bag and go.
When I discovered the existence of the éclair, I immediately wanted to make these pastries from the elongated shape and the glaze shiny.
With a filling foamy and delicious.
The éclair strawberry are delicious and perfect for any occasion.
Fast to make but especially to eat.
It is rare that they are, the éclair like it at all.
You will need fresh strawberries, whipped cream, butter, salt and flour.
Icing sugar to make a frosting is light and fast.
Ready to go?

Print ECLAIR STRAWBERRY 2016-06-08 20:20:56 Yields 7 Preparation time 30 min Cooking time 25 min Total Time 55 min Difficulty 3.5 Preparation time 30 min Cooking time 25 min Total Time 55 min Ingredients 60 g butter to the milk plant of Cesena 120 ml of water 2 grams of Cervia's Sweet salt, 75 grams of flour 1 2 eggs for the filling 250 ml of fresh cream 2 spoons of sugar 50 grams of strawberries for the icing 125 icing sugar hot water Instructions Wash and drain the strawberries and cut them into mush with the help of an immersion blender. Pass the puree with a fine sieve to remove seeds. Cover and put to one side. Now prepare the choux pastry by putting the water in a saucepan. Add the butter and salt and bring to a boil, stirring occasionally. Once to a boil, move from heat and add the flour. Mix well and put on flame. Continue to stir until the dough comes away from the edges and you compatterà on himself. Remove from heat and let rest for ten minutes. Add in one egg and mix well before adding the second. Place the dough in a pastry bag with a nozzle of 2 cm diameter. Summarized well the dough before pressing it lightly on a baking sheet lined with parchment paper. Formed your éclair trying to achieve them all of equal size. With the tip of the finger moistened lower the pin end so it does not darken on cooking. Bake in a hot oven at 200 degrees for 5 minutes. Lower the oven temperature to 180 degrees and cook for another 20 minutes. Turn off the oven and leave to cool with the door open. Remove from the oven and let cool completely on a wire rack before filling. Whip the cream with the sugar and a tablespoon of strawberry juice. Place the whipped cream in a pastry bag. Drill a couple of holes on the surface of your éclair and use them to farcirli. In a bowl, mix the icing sugar with a little hot water and stir until you get a glaze of glossy and full-bodied. Glazed the surface of the éclair with the help of a spoon and decorate with the strawberries. Adapted from choux Pastry Maurizio Santin Adapted from choux Pastry Maurizio Santin iFood