Strawberry and Champagne Éclair Recipe - Booths
Method To make the choux pastry, put the butter in a saucepan with 240ml water. Sieve the flour into a large bowl and set aside. Bring the butter and
Ingredients
- For the choux pastry:
- 100g lightly salted butter, chopped into small cubes
- 130g plain flour
- 3 medium eggs, beaten
- 240ml cold water
- For the filling:
- 300ml double cream
- 100ml Champagne
- 400g strawberries, sliced
- For the Champagne icing:
- 100g icing sugar
- 1-2 drops of pink food colouring
- 25ml Champagne
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