Strawberry Cream Eclairs

Strawberry Cream Eclairs are the perfect summer dessert! They are light, refreshing and full of flavor. Plus, they are so easy to make! All you need is a few simple ingredients and you can have these delicious eclairs ready in no time.

eclair strawberry cream

Tips for perfect strawberry éclairs

For those of you who have ever attempted to make éclairs, you know that they can be a bit finicky. The dough is notoriously temperamental, and the filling tends to be runny if not handled correctly. But with a few simple tips, you can easily make strawberry cream éclairs that are light, fluffy, and oh-so-delicious.

  1. Be sure to use the correct type of flour. A high-quality pastry flour will give the dough the right amount of gluten, yielding éclairs that are crispy on the outside and airy on the inside.
  2. Don’t overwork the dough. The more you handle it, the tougher it will become.
  3. Use fresh strawberries for the filling. Not only will they add a beautiful pop of color, but their sweetness will complement the rich cream perfectly.
  4. Don’t skimp on the chocolate ganache. A thick layer of chocolate is essential for a truly decadent éclair experience. So there you have it!

With these tips in mind, you’ll be well on your way to making éclairs that are sure to impress.


Also try Strawberry Crumble with Vanilla, Meringue Dessert with Strawberries or Lemon Posset Recipe.


Tempting Strawberry Cream Eclairs

These fluffy and aromatic strawberry cream eclairs are a real treat. Try them at home, you will love them.
5 from 1 vote
Total Time 50 minutes
Servings 6 pieces
Calories 426


  • 60 g butter
  • 125 ml water
  • 75 g plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 200 ml rich cream
  • 150 g icing sugar
  • 250 g strawberries washed and chopped
  • 75 g milk chocolate melted


  • Preheat the oven to 180°C (345°F).
  • Heat the butter and water in a saucepan until the butter melts and the mixture comes to a boil.
    Add the flour and baking powder and stir well with a wooden spoon until the mixtures comes together in a ball and leaves the side of the pan completely clean. Remove from the heat and let the mixture cool down slightly.
  • Once cool, add the eggs, 1 egg at a time, beating well with a wooden spoon until the dough is smooth and satiny.
  • Line a baking tray with baking paper and pipe the dough onto the tray in 10 cm long oblong shapes or to make profiteroles – drop spoonful’s of the dough onto the baking tray. Use your finger, moistened with some water to smooth off any points.
  • Bake for 25 minutes or until golden brown.
  • Remove from the oven and cut a small slit into each shape to remove any air. Return to the oven for a further 5 minutes. Then cool completely on a wire rack.
  • Add the icing sugar to the cream and whip it until stiff.
    Now fill the fill the eclair dough pieces with sweetened, whipped cream and strawberries. Top with chocolate ganache or melted chocolate.
Keyword Strawberries, Summer
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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