Elle & Vire Recipes
 

Strawberry whipped cream éclairs

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Preparation : 30 min.
Cooking : 25 min.
for
4 people
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Difficulty   

To make this dish

Ingredient list
Preparing the choux pastry
80 g milk
80 g water
salt
10 g sugar
70 g Unsalted Gourmet Butter
100 g flour
2 eggs
Preparing the mascarpone whipped cream
60 cl Cooking Cream
50 g icing sugar
1 tsp vanilla extract
Serving
250 g strawberries
icing sugar
The fine products from Elle & Vire
The utensils needed
Saucepan
Spatule
Oven
Plaque à pâtisserie
Poche à douille

The recipe,
step by step

  1. 1

    Preparing the choux pastry

    Pour the milk and water into a saucepan, add the salt, powdered sugar, and butter. Melt the butter and increase the heat to boil for a few seconds.Remove from heat.

    Add the flour all at once and mix with a spatula until the dough is consistent and stops sticking to the sides. Return to the heat to dry the dough.Remove from heat and let cool.

    Preheat oven to 200°C.

    Beat the eggs and gradually add them to the dough, mixing to obtain a consistent, shiny paste that forms fragile strips. Place in a piping bag and squeeze the éclairs out on a baking tray

  2. 2

    Cooking the choux pastry

    Using a fork, form ridges on the éclairs.

    Bake for 20 minutes, until the éclairs are golden and risen. Remove the éclairs from the oven and place them on a wire rack.

    Allow to cool.

  3. 3

    Preparing the mascarpone whipped cream

    Beat the cold cream with the icing sugar and the vanilla. When the whipped cream is nice and dense, place it in a piping bag with a fluted tip.

    Refrigerate.

    Chef's Tip

    Utiliser une gousse de vanille dont vous récupérez les grains de vanille.

  4. 4

    Serving

    Cut the strawberries in half.

    Upon serving, cut the éclairs in half lengthwise and garnish with the whipped cream. Add the strawberry halves and sprinkle with a little icing sugar.


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