Baking - Strawberry and Cream Eclairs

from Potton June 2020

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Strawberry and Cream Eclairs

Filled with sweetened whipped cream and fresh strawberries, these dainty pastries make a great treat for afternoon tea or can be served as a delicious summer dessert. Swap the strawberries for fresh raspberries or blueberries, if liked. Makes 8 Ready in 50 minutes, plus cooling

Please mention The Villager and Town Life when responding to adverts 82 3. Bake for 12-15 mins until the eclairs are well risen and golden. Remove from the oven, pierce each eclair with the tip of a small knife and return to the oven for 2-3 minutes. This allows the steam to escape and dries out the centres of each eclair. Transfer to a wire rack and leave to cool completely. 4. Whip the cream and icing sugar in a bowl until softly peaking. Spoon into a large piping bag fitted with a large star nozzle. Hull and slice most of the strawberries (reserving four for decoration). 5 . Halve each eclair and fill with the cream then top with sliced strawberries. Sandwich back together and dust with icing sugar. Decorate each one with a swirl of piped cream and a reserved strawberry. TIP: You can make and bake the choux pastry eclairs a day in advance. If the pastry goes a little soft simply reheat in a hot oven for a few minutes until crisp.

Ingredients 50g butter, chilled and diced 65g plain flour, sifted 2 medium eggs, lightly beaten 300ml double cream 1 tbsp icing sugar, plus extra for dusting 150g small strawberries

1 . Place the butter and 150ml cold water in a small pan and heat gently until the butter melts. Bring the mixture to a rapid boil then quickly remove from the heat and add all the flour. Beat thoroughly with a wooden spoon until the mixture comes away from the sides of the pan and forms a ball. Leave to cool for 3-4 minutes. 2. Preheat the oven to 220C, fan 200C, gas mark 7. Line a large baking sheet with baking paper. Beat the eggs into the mixture, a little at a time, until smooth and glossy. Spoon the mixture into a large piping bag fitted with a large star nozzle. Pipe 8 x 10cm lengths, spaced well apart, onto the baking sheet.