Recipe for Summer Strawberry Eclairs

Choux pastry: In a saucepan, pour in water and butter and bring to a boil. Once everything is melted, add the flour and dry the mixture for 5 minutes. Pour the mixture into a bowl and gradually incorporate the eggs until you obtain a smooth dough. Using a piping bag, pipe the éclairs onto parchment paper and bake in an oven at 180°C for 40 minutes.

Strawberry tartare: set aside 6 whole strawberries for the finishing touch on the éclairs. Cut the remaining strawberries into tartare and add the chopped mint. Take 125 g of the strawberry tartare and blend it to obtain a coulis.

In the mixing bowl, whip the cream until stiff and add the strawberry sauce.

Cut the tops off the éclairs and fill them with the strawberry tartare, then use a piping bag to add the strawberry whipped cream.

Decorate the whole with fresh strawberry slices on the whipped cream.

To finish Tip: to help stabilize the whipped cream, you can add 10% of cream cheese, so here use 180 g of cream and 20 g of cream cheese.