
How to make Strawberry Cheesecake Eclairs .
Ingredients
- 3/4 cup flour
- 3/4 cup water
- 6 tablespoons unsalted butter, diced
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 eggs, room temperature
- Powdered sugar
Strawberry jam glaze:
- 1 tsp. gelatin
- 1/3 cup cold water
- 1/3 cup sugar
- 1 1/2 cup diced strawberries
- 1 tsp. orange peel
Cream:
- 1 cup heavy cream
- 220g cream cheese
- 1/2 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
Instructions
- First prepare the strawberry glaze. In a saucepan mix all the ingredients, bring to a boil over medium heat. Break up any large chunks of strawberries that may remain. Remove from heat and cool. When mixture has cooled slightly, transfer to a bowl and place in the refrigerator until set, about an hour or until you are ready to fill eclairs.
- Cream:
Whip cream until stiff and transfer to a bowl. Place cream cheese, sugar, salt and vanilla in the bowl of a mixer and beat until smooth. Gently mix with the cream and place in the refrigerator. - Custard Dough:
Preheat oven to 200°C (if your oven bakes eclairs at a different temperature – change the temperature, everyone’s oven is different). - In a saucepan, bring the butter, sugar, salt and 3/4 cup water to a boil. Remove from heat and add flour, stirring until a smooth ball forms. Place the dough in a clean mixer. Allow the dough to stand for about five minutes. Beat the batter on medium speed, adding the eggs one at a time, mixing thoroughly after each addition. Fill a pastry bag with batter and place eclairs on a parchment-lined baking tray.
- Bake at 200°C for 5 minutes, then reduce by 20 degrees and bake for another 30 minutes. Again, if you already have experience with eclairs, bake as usual.
- With a sharp serrated knife, divide the eclairs into top and bottom halves. Fill with cream, top with strawberry frosting and cover with the other eclair half. Sprinkle with powdered sugar.