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Mini Eclairs with Strawberries and Cream

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

Source: Martha Stewart Living, April 2010



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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How would you rate this recipe?
  • lucytunes
    1 APR, 2015
    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!
  • yguerne
    12 JUL, 2014
    WAY too salty for a sweet recipe. Guess I'm making another batch (with another recipe).
  • Mertle30
    21 MAY, 2012
    They are very good:) and great for people who hate overly sweet, but still like some sweet. They came out perfect:) Thank you Martha :)
  • margaretjackson
    26 JUL, 2010
    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!
  • amesnfires
    14 MAY, 2010
    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.
  • donnaroger
    4 APR, 2010
    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!

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