Mini Eclairs with Strawberries and Cream

For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.

  • Yield: Makes 20
Mini Eclairs with Strawberries and Cream

Source: Martha Stewart Living, April 2010


  • 1/4 cup whole milk
  • 1/4 cup water
  • 1 stick unsalted butter
  • 1/2 teaspoon coarse salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Vanilla Cream
  • Macerated Berries
  • Confectioners' sugar, for dusting


  1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.

  2. Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.

  3. Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.

  4. Bake the mini eclairs the day you plan on serving them.

Cook's Notes

The pastry dough can be piped onto parchment-lined baking sheets and frozen for up to 1 week. Bake the mini eclairs the day you plan on serving them.


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