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Home / Strawberry Eclairs

Strawberry Eclairs

Strawberry Eclairs


Recipe Created By:
PreGel International Training Centers

  • Components Of Recipe
  • Strawberry Buttercream
  • Croustillant For Pâte à Choux (Gluten-Free)
  • Éclairs/Cream Puffs
  • Method of Final Preparation

Strawberry Buttercream

125g (4.4oz)
200g (7.1oz)
50g (1.8oz)
453g (16.0oz)
40g (1.4oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks of a meringue are obtained.
  4. Soften butter in a mixer using a paddle.
  5. Add butter to Meringue in small additions while mixing on low speed to make buttercream.
  6. Add to Buttercream.

Croustillant For Pâte à Choux (Gluten-Free)

100g (3.5oz)
125g (4.4oz)
125g (4.4oz)
2g (0.1oz)

Method of Preparation

  1. In a mixer cream the butter, brown sugar, salt, and color if using.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 5 mm/⅛ inch.
  4. Store in freezer and cut as needed.

Éclairs/Cream Puffs

320g (11.3oz)
395g (13.9oz)

Method of Preparation

  1. Combine warm water and in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix on medium speed for 10 minutes.
  3. Allow the dough to rest for 5-10 minutes.
  4. Pipe into desired shape. Spray heavily with water before baking.
  5. Place a cut piece of Croustillant on top.
  6. Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
  7. In a static oven, bake at 200°C/392°F for 25-30 minutes.
  8. The mix can also be piped, frozen, and fried.

Method of Preparation

  1. After the Éclairs have cooled down fully, slice them in half horizontally.
  2. Pipe the Strawberry Buttercream in a spiral pattern in the cavity.
  3. Place the top half on top displaying the buttercream.
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