This weekend my family… along with my sister and her family… (we almost never see them… I think that is why we all get along so well) went on a trip to Bryce Canyon. I also made strawberry puffs (usually make eclairs but the puffs are less messy and we had lots of kids)… SO… as you may have already guessed I have decided to share my strawberry éclair recipe and show a couple of pictures from this weekends trip to Bryce Canyon.
Now for the Strawberry Eclair recipe… this is stupid simple (I have been called that before)… and on a hot summer day these are incredibly delicious… one of my favorite summer treats.
Strawberry Eclair Recipe:
Pâte à choux ingredients:
- 250 ml of water – (1 cup)
- 100 grams of butter (about a cube… little less… cut off about 1/8 of an inch)
- 125 grams of flour (1 cup)
- pinch of salt
- 4 eggs
Step 1: Put the butter salt and water into a pan and heat it until it begins to boil. (First starts to boil… not a hard boil… wonder if there is a technical term for that?)
Step 2: Add all of the flour at once… and start to stir “vigorously” (love that word… not sure that you have to stir with vigor… just wanted to write it). This should cook until it clumps together and doesn’t stick to the bottom of the pan. (Hopefully the picture shows it better than I am trying to describe)
Step 3: Take mixture off of the heat and incorporate one egg at a time. (This is when you will realize this dough is weird…) For each egg… it will take some work to go from a rubbery eggy sticky messy mixture to a smooth dough-ish batter(hmmm… I am not sure I am doing a great job describing this… I hope the pictures help) Make sure you do this with each egg before adding the next. (being a guy… I have tried to cheat… by adding all of the eggs at once… it didn’t work)
Step 4. Pipe onto a cooking sheet either as puffs (balls) or eclairs (tubes). I have tried to spoon it onto the sheet and it doesn’t look correct… especially after they are cooked(hate those stupid piping bag things… seems like I am horrible with them… but I suffer through it for this). I have always had a hard time filling the bag and found that if you put it in a glass I am able to do it easier… (see picture…do not over fill… I seem to always do this and end up with dough coming out of both ends)
Step 5: Cook at 200 c (400 f) for 15 minutes then change oven temperature to 177 c (350 f) for 10 minutes and they should have raised and start to lightly brown. (let cool down before trying to fill, use, or eat)
Step 6: Most people cut a hole in the bottom (or 2 for éclairs) and fill them with creme… This is too much work for me… I cut them in half and fill bottom with whip cream and some cut strawberries. I then put the top on and finish it off with a sprinkle of powdered sugar. You can substitute mascarpone (see my recipe) for the whip cream if you want a “heavier” treat… but I like them light and have found that whip cream is perfect.
Hope you give this a try… please feel welcome to add any advice or tips… Would love to hear what you think especially if you have your own twist…