Name: Sweet & Creamy Strawberry Eclairs
Prep time: 2 h
Cook time: 1 h
Total time: 7 h 30 min
Yield: 24 eclairs
Ingredients: 1 cup water; ½ cup unsalted butter; ¼ tsp salt; 1 tsp granulated sugar; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; ½ cup granulated sugar, divided; ¼ cup cornstarch; 4 large egg yolks; 2 tbsp unsalted butter, cold; 1½ tsp vanilla extract; 2 cups fresh strawberries, quartered; ¼ cup granulated sugar (for compote); 1 tbsp lemon juice; 1 tsp cornstarch mixed with 1 tbsp cold water (optional); 1½ cups powdered sugar; 2-3 tbsp whole milk or cream; ½ tsp vanilla extract; Fresh strawberries, for garnish; Fresh mint leaves (optional)

Strawberry Eclairs are more than just a dessert; they are a delightful culinary experience, promising an exquisite fusion of classic French patisserie with the vibrant freshness of summer berries. Imagine biting into a delicate, airy choux pastry shell, perfectly golden and crisp, giving way to a rich, velvety cream filling, all crowned with the sweet, slightly tart burst of fresh strawberries and a glossy pink glaze. This isn’t just a treat; it’s a celebration of flavors and textures.

Originating from the sophisticated world of French bakeries, the traditional éclair has long been revered for its elegance and refined taste. While classic versions often feature chocolate or coffee, our Strawberry Eclairs offer a magnificent contemporary twist, perfect for those who adore bright, fruity notes in their desserts. People utterly adore this dish not only for its stunning visual appeal but also for the incredible interplay of its components: the satisfying crunch of the pastry, the luxurious smoothness of the crème pâtissière (or whipped cream), and the refreshing sweetness of ripe strawberries. It’s a dessert that feels incredibly indulgent yet surprisingly light, making it an ideal showstopper for any gathering or a wonderfully personal indulgence. I promise, mastering this recipe will bring immense joy and truly impress your taste buds.

Ingredients:

For the Choux Pastry (Pâte à Choux):
- 1 cup (240ml) water
- ½ cup (113g) unsalted butter, cut into cubes
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 4 large eggs, at room temperature, lightly beaten
For the Crème Pâtissière (Vanilla Pastry Cream):
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar, divided
- ¼ cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter, cold and cut into small pieces
- 1 ½ teaspoons pure vanilla extract
For the Strawberry Compote Filling:
- 2 cups (about 300g) fresh strawberries, hulled and quartered
- ¼ cup (50g) granulated sugar (adjust to taste based on strawberry sweetness)
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry), optional, for a thicker compote
For the Simple Vanilla Glaze & Garnish:
- 1 ½ cups (180g) powdered sugar, sifted
- 2-3 tablespoons whole milk or cream
- ½ teaspoon pure vanilla extract
- Fresh strawberries, sliced or halved, for garnish
- Optional: Fresh mint leaves for garnish

Preparing the Choux Pastry (Pâte à Choux)

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. I always find parchment paper a reliable choice for choux pastry, preventing any sticking.
Combine Wet Ingredients: In a heavy-bottomed saucepan, combine the water, cubed unsalted butter, salt, and granulated sugar. Place the saucepan over medium-high heat. Allow the mixture to come to a rolling boil, ensuring that all the butter has completely melted before it reaches a vigorous boil. It’s crucial that the butter is fully melted and the mixture is boiling when you add the flour.
Add Flour and Cook Dough: As soon as the mixture reaches a rolling boil, remove the saucepan from the heat. Immediately add all of the sifted all-purpose flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. This will happen quite quickly.
Dry Out the Dough: Return the saucepan to medium heat. Continue to cook the dough, stirring constantly and pressing it against the sides of the pan, for about 2-3 minutes. This step is incredibly important as it helps to dry out the dough, evaporating excess moisture. You’ll know it’s ready when a thin film starts to form on the bottom of the pan, and the dough itself looks slightly drier and smoother. This drying process is key to getting those lovely hollow centers in your eclairs.
Cool Slightly: Transfer the dough to a large mixing bowl (or the bowl of a stand mixer if you have one). Let it cool for about 5 minutes. This cooling period prevents the eggs from scrambling when they are added. Spreading the dough out in the bowl can help it cool faster.
Incorporate Eggs: With an electric mixer (handheld or stand mixer with a paddle attachment) on medium speed, begin to add the lightly beaten eggs, one at a time, mixing thoroughly after each addition. Do not rush this step. It’s important to allow each egg to be fully incorporated into the dough before adding the next. The dough will look curdled and separated after the first egg, but keep mixing, and it will come back together.
Check Consistency: After adding all the eggs, the dough should be smooth, glossy, and thick enough to hold its shape but still pliable. When you lift the paddle or spoon, the dough should fall from it in a ‘V’ shape or a thick ribbon. If it’s too stiff, your eclairs won’t puff up correctly; if it’s too runny, they’ll spread too much. This consistency is essential for perfect Strawberry Eclairs.
Pipe the Eclairs: Transfer the choux pastry into a large piping bag fitted with a ½-inch (1.25 cm) plain round or star tip. Pipe strips of dough about 4-5 inches (10-12 cm) long onto your prepared baking sheets, leaving about 2 inches (5 cm) between each eclair as they will expand significantly. For an even finish, you can dip your finger in water and gently smooth any uneven edges or points at the ends of the piped dough.
Bake the Choux: Bake the eclairs in the preheated oven for 15 minutes at 400°F (200°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for another 20-25 minutes, or until the eclairs are golden brown, puffed up, and feel light and hollow when lifted.
Dry and Cool: Once baked, turn off the oven, prop the oven door open slightly with a wooden spoon, and let the eclairs cool inside the oven for another 15-20 minutes. This slow cooling prevents them from deflating and helps to dry out the inside, ensuring a crispy shell for your Strawberry Eclairs. After this, transfer them to a wire rack to cool completely before filling. They should be completely cool before you even think about filling them.

Crafting the Crème Pâtissière (Vanilla Pastry Cream)

Warm the Milk: In a medium saucepan, combine the whole milk with half of the granulated sugar (¼ cup or 50g). Heat over medium heat, stirring occasionally, until the mixture is just simmering and small bubbles appear around the edges. Be careful not to let it boil over.
Whisk Egg Yolks and Sugar: While the milk is heating, in a separate medium bowl, whisk together the remaining ¼ cup (50g) of granulated sugar and the cornstarch until well combined. Then, add the egg yolks and whisk vigorously until the mixture is pale yellow, thick, and smooth. This vigorous whisking helps to “break” the yolks and makes them ready to receive the hot milk.
Temper the Egg Yolks: Once the milk mixture is simmering, very slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly. This crucial step is called tempering, and it gradually raises the temperature of the egg yolks, preventing them from scrambling. Continue whisking as you slowly pour in another ½ cup of hot milk.
Return to Pan: Pour the entire egg yolk mixture back into the saucepan with the remaining hot milk. Place the saucepan back over medium heat.
Thicken the Cream: Cook the mixture, whisking constantly and vigorously, especially paying attention to the bottom and corners of the pan, for 2-4 minutes. The cream will begin to thicken considerably. It should reach a consistency similar to thick pudding, able to coat the back of a spoon. It’s important to bring it to a boil and let it boil for a full minute while whisking to ensure the cornstarch is fully cooked out and the cream reaches its maximum thickness. If you don’t cook it long enough, it might be runny, or have a starchy taste.
Finish and Strain: Remove the saucepan from the heat. Whisk in the cold butter pieces and the pure vanilla extract until the butter is completely melted and incorporated, making the cream extra smooth and glossy. For the smoothest possible pastry cream, I always recommend straining it through a fine-mesh sieve into a clean bowl. This removes any tiny bits of cooked egg yolk or lumps, ensuring a silky-smooth texture, which is paramount for exquisite Strawberry Eclairs.
Chill Rapidly: Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and firm. Chilling is not optional; it allows the cream to set properly. You can even place the bowl over an ice bath to speed up the initial cooling process. Before using, give the chilled cream a good whisk to restore its creamy texture.

Making the Vibrant Strawberry Compote Filling

Combine Ingredients: In a medium saucepan, combine the hulled and quartered fresh strawberries, granulated sugar, and fresh lemon juice.
Simmer Gently: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally. The strawberries will begin to release their juices.
Cook Down: Continue to simmer for about 8-12 minutes, or until the strawberries have softened and broken down, and the sauce has thickened slightly. I like to leave some strawberry chunks for texture, but you can mash them more if you prefer a smoother compote.
Thicken (Optional): If you prefer a thicker compote, whisk the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and slowly pour it into the simmering strawberries while stirring constantly. Cook for another 1-2 minutes until the compote visibly thickens. This step ensures your compote stays nicely within the eclair.
Cool Completely: Remove the compote from the heat and transfer it to a clean bowl. Cover it and refrigerate until completely chilled. It’s essential for the compote to be thoroughly cold before filling your Strawberry Eclairs, as warmth can soften the choux pastry and potentially spoil the pastry cream.

Assembling and Finishing Your Strawberry Eclairs

Prepare Pastry Cream for Piping: Once your crème pâtissière is thoroughly chilled, transfer it to a large piping bag fitted with a plain round tip (or a bismarck tip if you have one, which is ideal for filling). If it seems too stiff, give it a quick whisk in a bowl before putting it in the piping bag.
Prepare Strawberry Compote: Ensure your strawberry compote is cold. If you want a finer texture, you can briefly pulse it in a food processor, but I enjoy the small chunks of fruit. You might want to reserve a few slices of fresh strawberries for garnish later.
Fill the Eclairs: There are a couple of ways to fill the choux shells.
- Method A (Bottom Holes): Using a small, sharp knife, make three small holes in the bottom of each cooled eclair shell. Insert the piping tip of the crème pâtissière into each hole and pipe until you feel the eclair is plump and heavy. Then, pipe some of the strawberry compote into the holes as well, ensuring a good distribution of both fillings. This method keeps the top of the eclair pristine for glazing.
- Method B (Halved Eclairs): Carefully slice each eclair horizontally in half using a serrated knife. Pipe a generous layer of crème pâtissière along the bottom half, then spoon a line of strawberry compote on top of the pastry cream. Gently place the top half of the eclair back on. This method clearly showcases the beautiful layers of filling. For Strawberry Eclairs, I personally prefer this method as it allows for a more even distribution of the fruit.
Make the Simple Vanilla Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. The consistency should be thick but pourable. If it’s too thick, add more milk ½ teaspoon at a time. If it’s too thin, add more powdered sugar.
Glaze the Eclairs: Hold each filled eclair by its ends and gently dip the top surface into the vanilla glaze. Allow any excess glaze to drip off, then place the eclair back onto a wire rack set over a baking sheet (to catch drips). The glaze will set as it dries. You can also use a small offset spatula to spread the glaze evenly on top.
Garnish and Serve: While the glaze is still slightly wet (or after it has set, depending on your preference), arrange fresh strawberry slices or halves on top of each eclair. For an extra touch of elegance, you can add a small fresh mint leaf.
Chill Before Serving (Optional but Recommended): For the best flavor and texture, I like to chill the assembled Strawberry Eclairs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully and ensures the pastry cream is perfectly cold.
Storage: These delightful Strawberry Eclairs are best enjoyed the day they are made. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The choux pastry may soften slightly over time, but the flavors will still be wonderful.

Conclusion:

Well, my friends, we’ve reached the sweet end of our journey, but for you, it’s just the delicious beginning! I truly hope you’ve felt the excitement building as we walked through the steps to create these utterly divine treats. This isn’t just another dessert recipe; it’s an invitation to experience pastry perfection right in your own kitchen. The magic of these éclairs lies in their harmonious blend of textures and tastes: the delicate, airy crunch of the choux pastry shell, giving way to a rich, velvety vanilla bean pastry cream that’s kissed with a bright, tangy strawberry compote, all crowned with fresh, vibrant berries. Every single bite is a symphony for the senses, an exquisite balance of sweet and tart that lingers wonderfully on the palate. It’s a dessert that not only satisfies a sweet craving but also feels incredibly luxurious and special, elevating any occasion, big or small.

I can honestly say that crafting these Strawberry Eclairs has been one of my most rewarding baking adventures, and I’m confident it will be yours too. There’s a profound sense of accomplishment that comes with piping perfect choux, whisking a silky pastry cream, and arranging fresh fruit into a work of art. It’s a recipe that challenges you just enough to make the final result feel incredibly special, a true testament to the love and effort you pour into it. Imagine the smiles when you present these at your next gathering, or the pure joy of savoring one with a quiet cup of coffee on a lazy afternoon. They don’t just taste good; they look spectacular, making them an impressive centerpiece for any dessert table. Beyond the visual appeal, the textural complexity, from the crisp shell to the smooth cream and juicy fruit, creates an unforgettable experience that store-bought versions simply can’t replicate. This is a dessert born of passion, designed to impress and delight in equal measure.

Serving Suggestions & Creative Variations:

While these éclairs are absolutely phenomenal served just as they are, slightly chilled to let the flavors meld, don’t hesitate to get creative with your presentation and variations. For an elegant touch, a dusting of powdered sugar just before serving adds a delicate, snowy finish that catches the light beautifully. A few fresh mint leaves can also provide a beautiful pop of contrasting color and a hint of refreshing aroma, truly elevating the gourmet feel of the dessert. If you’re hosting a party, consider making miniature éclairs – they’re just as stunning and perfect for a bite-sized indulgence, easy for guests to enjoy without needing a fork or additional plates, making them ideal for mingling.

Beyond the classic, think seasonally for delightful fruit variations. During summer, succulent raspberries or juicy blueberries would be fantastic alternatives or additions to the strawberries, bringing their own unique sweetness and tartness to the party. In the fall, thinly sliced peaches or even a light apricot compote could offer a different but equally delicious experience, embracing the flavors of the harvest season. Don’t limit yourself to just the fruit; the pastry cream itself can be a canvas for innovation. Try infusing it with lemon zest for a zippier, citrusy flavor that cuts through the richness, or for the chocolate lovers, a rich chocolate pastry cream would be an absolute dream, perhaps topped with white chocolate shavings alongside the strawberries for a beautiful contrast. A simple glaze made from melted white chocolate or a lemon-sugar drizzle could also elevate the appearance and taste profile, adding another layer of sweetness or tang that complements the fruit and cream perfectly. You could even swirl a little balsamic glaze for a sophisticated, surprising twist.

Your Turn to Create and Share!

Now that you’re armed with all the knowledge and inspiration, I wholeheartedly encourage you to roll up your sleeves and dive into the delightful world of making your own Strawberry Eclairs. Don’t be intimidated by the steps; each one is manageable, and the reward is truly magnificent. Trust me, the effort is worth every single glorious bite. When you pull that tray of golden choux from the oven, you’ll feel an immense satisfaction, and when you take that first bite into your homemade masterpiece, you’ll know exactly why I’m so enthusiastic about this recipe. The process itself is a therapeutic journey, transforming simple ingredients into something extraordinary, and the joy of sharing it with loved ones is truly unparalleled.

I would absolutely love to see your creations! There’s nothing more gratifying than witnessing the beautiful results of fellow home bakers. Please, when you make these, snap some photos and share your experience. Did you stick to the original recipe, or did you venture into some of the suggested variations? What was your favorite part of the process, and what did your family and friends think? Your feedback and shared joy are what make this baking community so wonderful and vibrant. Let your creativity shine and don’t be afraid to make these éclairs your own. So go on, embrace the challenge, savor the process, and delight in the unparalleled taste of these exquisite Strawberry Eclairs. Happy baking, my dear friends!