An éclair is a finger long baked pastry shell made from piped choux paste filled with a soft sweet or savoury paste and decorated on top. A strawberry éclair is an airy pastry shell filled with vanilla custard mixed with cream, strawberries and topped with icing sugar.
Ingredients
Choux pasty (Recipe)
Custard
Whipped cream
Strawberries
Icing sugar
Method
Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe finger long shapes onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling before cutting an opening lengthwise from top to halfway down in the éclair and fill with custard and whipped cream. Dust with icing sugar and lay cut strawberries on the cream.
Note: Any fresh fruit can be used instead of strawberries such as blueberries, raspberries and pineapple.
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