Strawberry Éclair Dessert Recipes

STRAWBERRY ÉCLAIR DESSERT

Strawberry Éclair Dessert image

Have an éclair recipe extravaganza with Strawberry Éclair Dessert! Creamy pudding and strawberries will make our éclair recipe your new fruity favorite.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2-1/2 cups sliced fresh strawberries
23 graham crackers
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter or margarine

Steps:

Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Layer 1/3 of the grahams, half of the pudding mixture and 1 cup berries in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
Microwave chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Spread over grahams.
Refrigerate 3 hours.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

STRAWBERRIES AND CREAM ECLAIRS

Strawberries and Cream Eclairs image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 10 eclairs

Number Of Ingredients 12

Ingredients

80 grams (1/3 cup) water
80 grams (1/3 cup) whole milk
72 grams (5 tablespoons) unsalted butter
3 grams (3/4 teaspoon) superfine sugar
2.5 grams (1/2 teaspoon) salt
90 grams (3/4 cup) white bread flour
155 grams (5 1/2 ounces) beaten eggs (3 medium eggs)
300 milliliters (1 1/4 cups) heavy cream
1 tablespoon superfine sugar
1 teaspoon vanilla
Powdered sugar, to dust
8 to 10 strawberries, sliced

Steps:

For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes.
Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny.
Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes.
Preheat the oven to 205 degrees C/400 degrees F.
Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool.
For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip.
Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries.

MINI ECLAIRS WITH STRAWBERRIES AND CREAM

Mini Eclairs with Strawberries and Cream image

For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 20

Number Of Ingredients 9

Ingredients

1/4 cup whole milk
1/4 cup water
1 stick unsalted butter
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs
Vanilla Cream for Mini Eclairs with Strawberries
Macerated Berries
Confectioners' sugar, for dusting

Steps:

Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.
Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.
Bake the mini eclairs the day you plan on serving them.

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