Eclairs With White Chocolate and Strawberries Recipe
Take a trip to France this Valentine's Day by making your sweetheart homemade eclairs covered in white chocolate and topped with strawberries.
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Yield: 12 eclairs
For the Eclair Shells
1 cup water
1 stick butter
pinch of salt
pinch of sugar
5/8 cup flour
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Combine water, butter, salt and sugar in a medium pan and bring just to a boil. Remove pan from heat and use a wooden spoon to beat in flour.
Return pan to heat and continue beating flour for 30 seconds until mixture begins to thicken and dry out.
Scrape mixture into bowl of an electric mixture. Beat in eggs one at a time until fully incorporated.
Spoon dough into a piping bag fitted with a large round tip.
Pipe 4-inch cylinder onto baking sheet, being sure to leave about 2 inches in between each eclair.
Bake for 40 minutes or until golden brown. Cool completely before filling with pastry cream.
For the Pastry Cream
1/4 cup flour
1 1/2 tablespoons cornstarch
2 cups whole milk
4 egg yolks
1/3 cup sugar
Sift the flour and cornstarch into a small bowl and set aside.
Place milk into a medium saucepan and bring to a boil. Immediately remove pan from heat and allow to cool slightly.
In a medium bowl, whisk egg yolks and sugar until pale yellow. Sift in flour and cornstarch mixture and whisk until smooth.
Pour half of hot milk mixture into egg mixture to temper, then return mixture to pan and continue to whisk.
Return mixture to bowl, then lower heat slightly and cook for 3 minutes until thickened. Whisk the entire time.
Pour pastry cream into a bowl and cover with plastic wrap.
Cool completely before using as a filling.
For the White Chocolate Glaze
6 ounces white chocolate
2/3 cup heavy cream
1 tablespoon corn syrup
1 tablespoon butter
1 cup fresh strawberries, thinly sliced
In a small saucepan, bring cream to a boil. In a medium metal bowl, combine chocolate, corn syrup and butter. Pour hot cream over chocolate and let stand until melted. Whisk until smooth.
Let ganache cool until thick.
Dip top of each eclair into ganache. Set on a wire rack to harden.
Top with sliced strawberries.
Connie Deady of Santa Monica, Calif., makes glass sculptures to fill a one-of-a-kind snowglobe.