Strawberry éclairs recipe | delicious. magazine

Name: Strawberry éclairs recipe | delicious. magazine
Ingredients: For the filling; 150g strawberries, hulled; 30g icing sugar; 290ml whole milk; 2 medium free-range egg yolks, beaten; 50g caster sugar; 20g plain flour; 15g cornflour; 150ml double cream; For the choux pastry; 100g plain flour, plus extra to dust; 4 tsp caster sugar; 80g unsalted butter; 4 medium free-range eggs; For the topping; 100g icing sugar; A few drops pink food colouring; 2-3 tbsp freeze-dried strawberry or raspberry pieces (from Waitrose, Sainsbury’s and Ocado, or bake shops); Extra strawberries to serve (optional); You’ll also need; 2 disposable piping bags

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Filled with custard and topped with strawberry icing, this strawberry éclair recipe makes a wonderful addition to afternoon tea.

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Ingredients

For the filling
150g strawberries, hulled
30g icing sugar
290ml whole milk
2 medium free-range egg yolks, beaten
50g caster sugar
20g plain flour
15g cornflour
150ml double cream
For the choux pastry
100g plain flour, plus extra to dust
4 tsp caster sugar
80g unsalted butter
4 medium free-range eggs
For the topping
100g icing sugar
A few drops pink food colouring
2-3 tbsp freeze-dried strawberry or raspberry pieces (from Waitrose, Sainsbury’s and Ocado, or bake shops)
Extra strawberries to serve (optional)
You’ll also need
2 disposable piping bags