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Strawberry & Thyme Cream Eclairs

These delicious eclairs are filled with vanilla chantilly with thyme and fresh strawberries.
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Ingredients: Makes 10 

Choux Pastry

  • 60g unsalted butter
  • 1 tsp caster sugar
  • 60ml whole milk
  • 60ml water
  • 40g plain flour
  • 45g strong white bread flour
  • Pinch of salt
  • 2-3 large eggs, beaten

Filling

  • 400g strawberries
  • 2 sprigs of lemon thyme
  • 2 tbsp. caster sugar
  • 600ml double cream

Method:

  1. Preheat the oven to 180c (160c fan) 
  2. Make the choux pastry by adding the butter, sugar, salt, milk and water into a medium-sized saucepan and bring to the boil. 
  3. Once at temperature, add in the plain and strong white bread flour and immediately mix together with a wooden spoon until it forms into a ball of dough.
  4. Tip the pastry into a large bowl and set aside for 5 minutes to cool slightly.
  5. Add the eggs a little at a time, beating until combined before adding more. Add enough egg until the pastry is thick, glossy and has reached dropping consistency.
  6. Place the pastry into a piping bag fitted with a plain round piping tip (roughly 1cm wide).
  7. Line two baking trays with parchment paper. You could draw ten 12cm lines onto the back of the parchment, 6 per sheet, to help guide you. 
  8. Pipe the choux pastry into eclair shapes, using the lines as guides. 
  9. Bake in the oven at 180c (160c fan) for about 30-35 minutes or until the choux is golden brown. Set aside until cooled.
  10. To make the filling remove the green tops from 300g of strawberries and cut into small cubes. 
  11. Mix together 1 tbsp of the sugar and the thyme, then add the strawberries and set aside for an hour or so to macerate.
  12. Place the cream, vanilla and remaining sugar into a large bowl and whisk until the mixture holds soft peaks.
  13. Once the eclairs are cooked and cooled, cut through the middle and fill the base of each eclair with the strawberries (leaving the juice in the bowl so they don’t go soggy!).
  14. Place the cream into a piping bag and pipe the cream on top of the strawberries.
  15. Take the rest of the strawberries and cut into thin slithers, then add on top of the cream. 
  16. Close the eclair lids and dust with a little icing sugar.

If you want to make a few desserts, you could also try Michelin star chef Adam Handlings Strawberry and Custard Trifle, as recommended on the Coronation website. 

Address

13 Limberline Road,
Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2024