Strawberry Éclairs

Strawberries are cheap at the moment and I am L O V I N G  I T!!!! I made my strawberry shortcake a second time to bring to my cousin's house for lunch. I was about to make it a third time (yes, strawberries are cheap at the moment!) but Paul said he was a bit "over it". The spoilt brat!

So I decided to attempt making éclairs - with a strawberry filling :)

STRAWBERRY ÉCLAIRS

Choux Pastry

Into a saucepan on medium heat, combine 125g diced butter and 1 cup milk.

When boiling, dump in 150g plain flour. Stir with a whisk until a ball forms.

Next comes the part which requires arm power!

While beating with one arm, add 4 eggs, one at a time.

Between each addition it'll look like it's splitting but don't panic, it'll come together.

Beat, beat, beat!!

Transfer the dough to a piping bag with a plain nozzle.

Pipe 10cm logs onto lined baking trays, spaced apart to allow for growth.

Bake at 180ºC for 15 minutes. Reduce the temperature to 160ºC and cook for another 20 minutes.

During the 160 cooking, open the door every now and then to let steam escape.

Cool the éclairs on a rack.

Strawberry Cream Filling

Combine 250g hulled strawberries, ½ cup caster sugar and a dash of water in a pan.

Cook over low heat for about 10 minutes.

Puree with a stick blender.

In another pan, add 1 cup milk and ½ cup of the strawberry puree. Add 1 tsp vanilla extract.

Bring to a boil then set aside.

In a bowl whisk together 4 egg yolks with ­40g cornflour.

Add ½ cup of the hot strawberry milk and whisk.

Pour the contents from the bowl into the saucepan and whisk.

Bring to the boil stirring constantly for a few minutes until thickened (like custard).

Turn heat off and whisk in 2 tbsp butter.

Transfer to a bowl, cover and refrigerate until needed.

Assembly:

I used a citrus reamer to poke a small hole in the end of each éclair.

Whisk strawberry cream again then fold in 100ml whipped cream.

Place into a piping bag with a plain nozzle.

Fill each éclair carefully.

Melt dark chocolate in a bowl set over a saucepan of simmering water.

Dip each éclair into the chocolate and place on a tray to set.

(Try to resist eating them beforehand!)