Creamy Strawberry Eclairs

by

Creamy Strawberry EclairsWho knew there were different versions of eclairs aside from the chocolate ones? Well there are, and these creamy strawberry eclairs are an indulgent summery tea time treat – you can even let the kiddies help out with the icing. Though these eclairs do take some time to make, the sensory enjoyment derived from these delicious treats certainly makes it time well spent. 

Serves 12

Cooking time: 1 hour

What You’ll Need:

  • 150ml cold water
  • 50g, unsalted butter, cut into small pieces 80g strong white plain flour
  • 1 tsp caster sugar
  • 2 eggs, beaten

For the filling:

  • 225g Rachel’s low fat strawberry yogurt
  • 300ml double cream 

For the icing:

  • 500g icing sugar (we recommend Tate & Lyle fondant icing)
  • 75ml water
  • Few drops of pink food colouring

What To Do

  • Pre-heat oven to 200C/ 392F/ Gas Mark 6
  • Add the water to the pan together with the butter. Sieve the flour and keep to one side. Allow the butter to melt and when the mixture comes to the boil remove from the heat immediately and add the flour
  • Vigorously mix the flour and sugar with a wooden spoon or an electric mixer if preferred. Beat until you have a smooth paste and it has left the sides of the saucepan. Then beat in the eggs one by one until you have a smooth glossy paste
  • Line and grease one baking tray with baking parchment. Place the choux pastry into a piping bag with a plain nozzle 1cm/ 1⁄2 inch and pipe lengths approximately 6-7cm/3 inches
  • Bake the éclairs on a high shelf of the oven for 10 minutes and then increase the temperature ofthe oven to 220C/Gas Mark 7 for a further 10 minutes until golden and puffed up
  • Remove them from the baking tray to a cooling rack and make a small slit in each to let the steam escape
  • For the filling, whip together the yogurt and cream until stiff. Using another piping back, pipe the cream & yogurt mixture into the side of each éclair
  • To prepare the fondant icing beat together the icing sugar, water and food colouring, and mix until smooth and glossy. Either pipe down each éclair or dip the tops in the icing letting the excess dribble down

 

Recipe from Rachel’s New Summer Recipes 2013

If you are in a more cheescake mood have a look at our lovely recipe for Ginger Key Lime Cheesecake

Please comment