Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mini Eclairs with Strawberries and Cream 3.7 (87) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 20 For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate. Ingredients ¼ cup whole milk ¼ cup water 1 stick unsalted butter ½ teaspoon coarse salt ½ cup all-purpose flour 2 large eggs Vanilla Cream for Mini Eclairs with Strawberries Macerated Berries Confectioners' sugar, for dusting Directions 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. 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. 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. 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. Print