How to make eclairs

These scrumptious strawberry and cream eclairs will steal the show at any afternoon tea. Kick off by means of having a look at our video how-to – it’s an convenient guide to the predominant hints and techniques you’ll want to master, to assist make the whole recipe simple. We’ve chosen strawberries and cream for the icing and filling, but as soon as you’ve determined how handy this recipe is, you’ll want to test with different favorite combinations.
1: A simple video guide
Making a top choux pastry is a first-rate ability to master and, as this video demonstrates, once you wreck down the basics it is now not so complicated to do. Watch to discover the secret to making the choux, filling a piping bag and piping your choux like a pro. After that you can have exciting experimenting with your eclair fillings and icing.
2: Prepare the dough
Preheat the oven to fuel 4, 180°C, fan 160°C. Put eighty ml entire milk, 3/4 tsp salt, ¾ tsp sugar, 80g unsalted butter and 80ml water into a saucepan, melt and carry to a boil. Remove from the heat, add 80g plain flour and mix to structure a dough. Return to the heat and prepare dinner for 2 minutes, stirring vigorously.
3: Pipe the dough
Tip the dough into a bowl; set aside to cool a little. Add 2 large crushed eggs, a little at a time, beating till blended before including more. Scrape into a piping bag outfitted with a extensive big name nozzle. Pipe 10-12 x 12cm-long eclairs onto 2 baking trays lined with baking paper.
4: Bake the eclairs
Bake the eclairs in the oven for 30-35 minutes, till crisp and golden brown. Turn the oven off, and go away the eclairs in for 20 minutes. Remove from the oven and set apart to cool. Slice every eclair in 1/2 lengthwise with a serrated knife.
5: Ice the eclairs
Mix the 150g icing sugar and 30-35ml water into a thick but simply pourable glaze. Mix in a few drops of red food colouring until pink. Dip every eclair top in the glaze. Put on a piece of baking paper and sprinkle with thousands and thousands, if using. Leave to set.
6: Fill the eclairs
For the filling, using 100g seedless strawberry jam spoon a little into the base of each eclair. Use 100g strawberries, hulled and diced, to pinnacle the jam. Whisk collectively 300g whipping cream and 1 tsp vanilla bean paste until it holds tender peaks. Scrape the cream into a piping bag fitted with a big name nozzle.
7: Build the eclairs
Pipe peaks of cream alongside the size of the eclairs, then vicinity a slice of strawberry between every peak. Place the tops lower back onto the eclairs, sitting on top of the cream and strawberries.
8: Finish and enjoy
Place the tops back onto the eclairs, sitting on pinnacle of the cream and strawberries, and tuck in!
Ingredients :
We’ve made a on hand buying listing so you can get the entirety you need to make these notably strawberry eclairs. Don’t forget to screenshot before you go shopping!
80ml total milk
¾ tsp sugar
80g unsalted butter
80g undeniable flour
2 large eggs
150g icing sugar
red meals colouring
100g seedless strawberry jam
100g strawberries
300g whipping cream
1 tsp vanilla bean paste