French Berry Pastries

These elegant eclairs combine light choux pastry with creamy strawberry custard filling. Topped with pink-tinted white chocolate, they're perfect for special occasions or whenever you want to create something impressive.

Clare Greco
Updated on Thursday 12 December 2024
Two eclairs topped with pink cream and fresh strawberries are displayed on a white plate.
Two eclairs topped with pink cream and fresh strawberries are displayed on a white plate. Pin it
Two eclairs topped with pink cream and fresh strawberries are displayed on a white plate. | Recipesbyclare.com

Let me share my favorite way to make strawberry eclairs! I've perfected these delicate French pastries filled with silky strawberry custard and topped with pretty pink chocolate. The light choux pastry combined with fresh strawberry filling creates the most heavenly bite. Trust me once you master these everyone will think you're a professional pastry chef.

A Sweet Piece of History

These lovely pastries first graced French kitchens in the 1800s when a talented chef named Marie Antoine Carême created them for the royal court. While they started as simple custard-filled treats they've evolved into countless creative versions. I love how they made their way into American kitchens appearing in the beloved Boston Cooking School Cookbook of 1884.

What You'll Need in Your Kitchen

  • Strawberry Filling: Fresh strawberries sugar egg yolks pure vanilla milk heavy cream a cornstarch slurry and good butter.
  • For the Pastry: Your basic flour eggs sugar butter water and salt.
  • Egg Wash: Just egg and water mixed together for shine.
  • The Pretty Top: White chocolate and pink coloring for that perfect finish.

Let's Bake Together

Start With the Filling
Cook those lovely strawberries with sugar milk and cream. Add your cornstarch mix to thicken then stir in butter and vanilla. Pop it in the fridge to get nice and cold.
Time for Magic Pastry
Get your water sugar and butter boiling then mix in flour until smooth. Let it cool a bit then beat in your eggs one at a time. Pipe long strips onto your baking sheet.
Into the Oven
Start hot at 425°F for 15 minutes then lower to 375°F for another 20-25 minutes. Let them cool completely.
The Fun Part
Fill those pastries with your strawberry cream then dip them in pink-tinted white chocolate. They're ready to enjoy!

Mix It Up

Sometimes I fill them with vanilla pudding or chocolate ganache instead. Crushed freeze-dried strawberries make a beautiful decoration and lately I've been experimenting with raspberry and cherry versions. You can even make one giant eclair cake using this recipe!

Making Life Easier

You can make both the pastry and filling ahead just keep them in sealed containers in your fridge. Let everything come to room temperature before you put them together. If you have any leftovers they'll stay good in the fridge for about 3 days.

A close-up of freshly made cream puffs topped with pink cream and whole strawberries on a white plate. Pin it
A close-up of freshly made cream puffs topped with pink cream and whole strawberries on a white plate. | Recipesbyclare.com

A Little Pastry Know-How

People often mix up eclairs and cream puffs but they're actually quite different. Eclairs are long and elegant filled with rich custard while cream puffs are round and usually filled with whipped cream. Both are amazing in their own way and so fun to customize with different flavors.

Frequently Asked Questions

Why do you need to cook the flour mixture on the stove?

This process creates a paste called 'panade' which helps create the hollow center and crisp outside of the eclairs.

Can I use store-bought custard?

Yes, you can use store-bought custard and add strawberry flavoring, though homemade will taste better and fresher.

Why did my eclairs deflate?

Opening the oven door too early can cause deflating. Wait until they're golden brown before checking them.

How long do these keep?

They're best eaten within 24 hours of filling. The unfilled shells can be frozen for up to 2 months.

Can I make these ahead?

You can make the shells and custard ahead, but wait to fill and glaze until the day you'll serve them.

Strawberry Eclairs

Light and airy choux pastry filled with homemade strawberry custard and topped with pink white chocolate glaze. A beautiful twist on classic French pastries.

Prep Time
45 Minutes
Cook Time
35 Minutes
Total Time
80 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: French

Yield: 10 Servings (10)

Dietary: Vegetarian

Ingredients

01 1 cup water.
02 8 tablespoons unsalted butter.
03 1/4 teaspoon salt.
04 2 teaspoons white sugar.
05 1 cup all-purpose flour.
06 3-4 eggs.
07 1 egg (for egg wash).
08 2 teaspoons water (for egg wash).
09 8 oz white chocolate, chopped.
10 Pink gel food coloring.
11 Strawberry custard (store-bought or homemade).

Instructions

Step 01

Heat oven to 425°F and line a baking sheet.

Step 02

Boil water, butter, salt, and sugar.

Step 03

Remove from heat and stir in flour. Cook the mixture for 30 seconds more.

Step 04

Beat in 3 eggs one at a time. Check the consistency and add a 4th egg if needed.

Step 05

Pipe 5-inch lengths of dough onto the lined baking sheet.

Step 06

Brush the piped dough with egg wash.

Step 07

Bake for 15 minutes.

Step 08

Reduce oven temperature to 375°F and bake for an additional 20-25 minutes.

Step 09

Cool the pastries completely.

Step 10

Make a hole in one end of each pastry and fill with strawberry custard.

Step 11

Melt white chocolate and add pink gel food coloring.

Step 12

Dip the tops of the pastries into the pink glaze.

Step 13

Chill for 1 hour before serving.

Notes

  1. Classic French pastry with a strawberry twist.
  2. Keep chilled until serving for best texture and taste.

Tools You'll Need

  • Stand mixer or hand mixer.
  • Large pastry bags.
  • Pastry tips.
  • Baking sheet.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (butter, white chocolate).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 376
  • Total Fat: 22g
  • Total Carbohydrate: 38g
  • Protein: 8g