Chocolate Cream-Strawberry Eclairs

Provided by Woman's Day

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Viewed 25 Times

Prep: 20 mins
Cook:
Ready in: 1 hr., 30 mins

Serves:

Ingredients

1 pt (2 oz) strawberries, sliced
2 Tbsp sugar
1 tsp vanilla extract
Eclairs
1/2 stick (1/4 cup) butter, cut up
1/2 cup all-purpose flour
2 large eggs
1/4 cups heavy (whipping) cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 oz bitter- or semisweet chocolate, finely grated in food processor or on smallest holes of a box grater

Cooking Instructions

Heat oven to 425°F. Lightly coat a baking sheet with nonstick spray.

Mix first 3 ingredients; refrigerate.

Eclairs: Bring 1⁄2 cup water and the butter to boil in a medium saucepan. Add flour; beat with a wooden spoon until mixture forms a ball. Remove from heat; beat in eggs 1 at a time until well blended. Scrape into a gallon-size ziptop bag. Snip 11⁄4 in. off a bottom corner and gently squeeze to pipe six 4-in.-long lines 3 in. apart on prepared sheet.

Bake 25 minutes until puffed, crisp and well browned. Place sheet on a wire rack and cut a small slit on side of each éclair. Let cool.

Shortly before serving: Beat cream, sugar and cocoa powder in a large bowl with mixer on low speed until cocoa dissolves. On medium speed, beat until soft peaks form. Stir in grated chocolate; refrigerate. Split éclairs in half with a serrated knife. Pipe or spoon chocolate cream on bottoms, then spoon on strawberries and juices; replace pastry tops.

Planning Tip: Can be prepared through Step 4 up to 1 day ahead. Store airtight at room temperature. Recrisp in 350°F oven and cool before filling.