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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (7)

87 Ratings
  • 5 star values: 23
  • 4 star values: 29
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 4
Rating: 1 stars
Way way too much butter in this recipe, the dough never balled up and when baked didn't puff. Followed the recipe to the t, and have made choux multiple times before. Don't follow this recipe, find something else. A complete waste of my time and energy.
Rating: Unrated
can you use a frozen puff pastry or dough? Could you use ladyfingers? I am just not a great baker so if there is an easy shortcut I would like to try it!
Rating: Unrated
WAY too salty for a sweet recipe. Guess I'm making another batch (with another recipe).
Rating: Unrated
They are very good:) and great for people who hate overly sweet, but still like some sweet. They came out perfect:) Thank you Martha :)
Rating: Unrated
I also used the magazine recipe, however the choux never came together in a ball in the pan, so I threw it out and made my good old version. the filling and berries were nice, not too sweet. I did have to warn everyone that they were mint leaves, not strawberry leaves!
Rating: Unrated
I didn't know how thick to pipe this so I had some come out too thin. I think that an inch thick in height would have puffed more like the photo shows. I didn't have any problem with the recipe above. My daughter thought that the mint was chopped up strawberry leaves that I had accidentally left in, so she picked them out.. My dh thought the mint was weird tasting with the strawberries. If i made this again I'll top with chocolate suggested, because this was just a bit boring flavor wise.
Rating: Unrated
I tried ths recipe but used the one printed in the April 2010 issue of Martha Stewart Living magazine - it was a disaster - 2 times!!! After thowing away 2 horrible batches I finally got my very old Amy Vanderbilt cookbook out and used my old tried and true recipe for cream puffs. Then this morning, I see that the recipe printed on-line has half the butter than the magazine recipe - no wonder it failed! I feel MSL owes me at least the price of 1/2 pound of butter and 4 eggs!