Today was a very hot day and I though about sharing a summer recipe with you. Some of the stores are still selling this queen of berries so here we go crazy with it adding some French twist to it with one of the best dessert in the world – eclairs!
When I think about summer, I think about strawberries. Any time I add this gorgeous berry to my meals I discover new and unbelievable flavors. This is one of them and it boasts of a quick recipe.
Eclairs were always on my must-have-recipes list. Furthermore, it is really hard to stay away from the kitchen when you add strawberries to them. Who can do that anyway? Not me, that’s for sure! Strawberries have such a soft texture… mmm…
So, enough of that talk, let’s get started with the recipe! 🙂
Make basic choux pastry. Combine butter and 1 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Reduce heat to low. Add flour (spoon by spoon). Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 15 minutes to cool slightly.
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Spoon dough into a piping bag fitted with a small plain nozzle. Pipe long logs onto prepared trays. Brush with reserved egg.
Heat the oven to 392 degrees Fahrenheit (200°C). Bake tray of eclairs for 10 minutes. Reduce heat to 338-320 degrees Fahrenheit (170-160 °C) fan-forced. Bake for 15 minutes or until golden and puffed. Cool on tray.
Blend sour cream, caramel, sugar in a blender. Tip: You will get a nice textured cream, if you blend all ingredients together for one minute in a blender.
Spoon cream into a piping bag fitted with a small fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with cream, too. Decorate with strawberries. Voila!
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