Strawberry and Champagne Éclair Recipe
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
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Cooking tools:
- Stand mixer
- Piping bag
- Fine-mesh sieve
- Bread knife
- Ruler
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Baking sheet
- Parchment paper
- Oven
- Airtight container
Ingredients
- 100g lightly salted butter, chopped into small cubes
- 130g plain flour
- 3 medium eggs, beaten
- 240ml cold water
- 300ml double cream
- 100ml Champagne
- 400g strawberries, sliced
- 100g icing sugar
- 1-2 drops of pink food colouring
- 25ml Champagne
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