Strawberry eclair – Les délices 31

Strawberry eclair made with

– choux pastry,
– whipped cream,
– strawberry compote,
– strawberry jelly,
– a scoop of strawberry sorbet.

Equipment used

– micro-perforated baking mat

– fluted nozzle

– piping bag

– silicone mould

– filling nozzle

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Ingredients

Choux pastry
✔60g‌ ‌water‌ ‌
✔60g‌ ‌milk‌ ‌
✔70g‌ ‌flour‌ ‌
✔55g‌ ‌butter‌ ‌
✔Salt‌ ‌
✔1‌ ‌teaspoon‌ ‌of‌ ‌sugar‌ ‌
✔2‌ ‌or‌ ‌3‌ ‌eggs‌ ‌(depending‌ ‌on‌ ‌their‌ ‌size)‌ ‌

Chantilly
✔140g single cream (30% fat)
✔20g caster sugar

Strawberry compote
✔60g puréed strawberries
✔10g sugar
✔1g pectin

Strawberry jelly
✔100g puréed strawberries
✔3g gelatine
✔10g caster sugar

The recipe

Makes about 4–5 éclairs

Strawberry jelly
✔100g puréed strawberries
✔3g gelatine
✔10g caster sugar

Place the gelatine leaves in a large bowl of cold water.

Heat the puréed strawberries. Remove from the heat and add the squeezed gelatine. Stir. Set aside to cool slightly.

Place your éclair mould on a baking tray lined with baking paper. Fill with strawberry jelly. Chill until the jelly sets. I sprinkled a few white sesame seeds on top to look like strawberry seeds.

Then place in the freezer.

+icing sugar and cocoa butter
‌‌‌ ‌
In‌‌ ‌‌a‌‌ ‌‌saucepan‌‌ ‌‌heat‌‌ ‌‌the‌‌ ‌‌water,‌‌ ‌‌milk,‌‌ ‌‌butter,‌‌ ‌‌salt‌‌ ‌‌and‌‌ ‌‌sugar. ‌‌ ‌‌Remove‌‌ ‌‌from‌‌ ‌‌the‌‌ ‌‌heat‌‌ ‌‌‌ ‌and‌‌ ‌‌add‌‌ ‌‌the‌‌ ‌‌flour‌‌ ‌‌all‌‌ ‌‌at‌‌ ‌‌once. ‌‌ ‌‌Mix‌‌ ‌‌well‌‌ ‌‌to‌‌ ‌‌dry‌‌ ‌‌out‌‌ ‌‌the‌‌ ‌‌dough‌‌ ‌‌for‌‌ ‌‌2‌‌ ‌‌to‌‌ ‌‌3‌‌ ‌‌minutes.‌‌ ‌‌‌ ‌

Then‌‌ ‌‌gradually‌‌ ‌‌incorporate‌‌ ‌‌the‌‌ ‌‌beaten‌‌ ‌‌eggs‌‌ ‌‌one‌‌ ‌‌at‌‌ ‌‌a‌‌ ‌‌time‌‌ ‌‌whilst‌‌ ‌‌mixing‌‌ ‌‌well‌‌ ‌‌between‌‌ ‌‌each‌‌ ‌‌egg.‌‌ ‌‌‌ ‌

Pipe‌‌ ‌‌the‌‌ ‌‌éclairs‌‌ ‌‌onto‌‌ ‌‌a‌‌ ‌‌baking‌‌ ‌‌tray‌‌ ‌‌lined‌‌ ‌‌with‌‌ ‌‌a‌‌ ‌‌micro-perforated‌‌ ‌‌baking‌‌ ‌‌mat using a fluted nozzle.‌‌ ‌‌Sprinkle with a mixture of icing sugar and cocoa butter powder. Bake‌‌ ‌‌at‌‌ ‌‌175°C‌‌ ‌‌‌ ‌for‌‌ ‌‌35‌‌ ‌‌to‌‌ ‌‌40‌‌ ‌‌minutes‌‌ ‌‌(times‌‌ ‌‌may‌‌ ‌‌vary‌‌ ‌‌depending‌‌ ‌‌on‌‌ ‌‌the‌‌ ‌‌oven). Place a tea towel draped over the oven door to allow the steam to escape.‌‌ ‌‌Leave‌‌ ‌‌to‌‌ ‌‌cool‌‌ ‌‌on‌‌ ‌‌a‌‌ ‌‌wire‌‌ ‌‌rack.‌‌ ‌‌‌ ‌

Strawberry compote
✔60g puréed strawberries
✔10g sugar
✔1g pectin

In a saucepan, cook the puréed strawberries over a low heat for a few minutes. Then turn up the heat and add the sugar and pectin mixture. Cook for two minutes, stirring occasionally. Turn off the heat. Set aside in a cool place until ready to assemble.

Assembly

Take the strawberry compote out of the fridge and use the Silikomart mould to shape it onto your serving plate.

I didn’t cover the entire stencil with the compote. I only covered half of it.

Repeat the process for each plate, making sure to clean the stencil thoroughly after each use.

Chantilly
✔140g single cream (30% fat)
✔20g caster sugar

Whip the well-chilled single cream into whipped cream and fill a piping bag with it.

Pipe the whipped cream onto the éclairs.

Place one éclair on each plate.

Place a dollop of frozen strawberry jelly on top of each éclair.

I decorated them with a strawberry, a few sliced strawberries and a scoop of strawberry sorbet, added just before serving.