Valentines Day Strawberry Éclairs (Print Version)

Light, airy éclairs filled with strawberry cream and topped with a pink glaze, ideal for special occasions.

# What You’ll Need:

→ Choux Pastry

01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs

→ Strawberry Cream Filling

08 - 1 cup heavy cream, cold
09 - 1/2 cup mascarpone cheese, cold
10 - 1/3 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - 1 cup fresh strawberries, hulled and finely diced

→ Strawberry Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons strawberry purée
15 - 1 to 2 drops pink or red food coloring, optional

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
03 - Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides, approximately 2 minutes.
04 - Remove from heat and allow to cool for 3 to 4 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until the dough becomes glossy and pipeable.
05 - Transfer dough to a piping bag fitted with a large round tip. Pipe 10 strips, each approximately 4 inches long, onto the prepared baking sheet.
06 - Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F and bake for an additional 20 minutes until golden and puffed. Cool completely.
07 - In a large bowl, whip cold heavy cream, mascarpone, powdered sugar, and vanilla extract to stiff peaks. Gently fold in diced strawberries.
08 - Slice each éclair in half lengthwise. Pipe or spoon strawberry cream onto the bottom halves and replace the tops.
09 - Whisk powdered sugar with strawberry purée and food coloring, if desired, until smooth and spreadable.
10 - Spread glaze on top of each éclair. Allow to set for 10 minutes before serving.

# Expert Tips:

01 -
  • That moment when you bite through the glaze and find clouds of strawberry cream inside feels like edible romance.
  • Choux pastry seems intimidating until you realize it's forgiving—most mistakes just make them rustic and charming.
  • They look restaurant-worthy but come together faster than you'd expect, which somehow makes them even more impressive to serve.
02 -
  • If your choux dough looks too thin after beating in eggs, it still needs to be beaten more—glossy and ribbon-like is the sign it's ready, not a specific texture you can achieve in a certain time.
  • Cold cream and mascarpone make a tremendous difference; if they're warm, your filling will be soupy instead of stable.
  • The two-stage baking temperature matters because 400°F gets them puffed and the sides set, then 350°F ensures the insides dry out without the outsides burning.
03 -
  • If your piped strips spread too much during baking, your dough needed more egg—or you piped them too thin; aim for thick and sturdy-looking before baking.
  • Don't skip cooling the choux base before adding eggs; it takes minutes and prevents scrambled pastry dough.
  • Strawberry extract in the cream filling intensifies flavor if you want berry taste that really announces itself.
Return