Strawberry Eclairs

I've just returned from a work trip and found some time to bake again! Wheee!! Before I leave to catch a movie later, I shall bake something. I have some strawberry pastry cream left and to intensify the strawberry flavour, I'm experimenting with strawberry icing on top of the strawberry Eclairs. 

(Makes 24 eclairs)

For the eclairs 

190ml tap water

150g plain flour

100g unsalted butter

65ml milk

8g sugar

3g salt

3 eggs (you may need more or less)

Egg wash (optional)

Remaining eggs from above
1 tbsp milk

For the strawberry pastry cream

180ml whipping cream 

125g strawberry purée

125ml milk

50g caster sugar 

50g egg yolk

30g corn flour

18g butter 

1tsp vanilla bean paste 

(makes 600g, we only need 185g for this recipe,hence the rest can be kept in fridge for other use)

For the strawberry icing
175 icing sugar
3 tbsp strawberry puree
1 tbsp unsalted butter (melted)

To make the strawberry pastry cream

1. Whisk the yolks and sugar till light and fluffy.

2. Add the corn flour and whisk to combine.

3. In a pot, bring the strawberry purée, milk and vanilla bean paste to a boil over medium heat, stirring periodically. 

4. Pour the strawberry mixture over the yolk mixture gradually, whisking as you pour to prevent cooking the yolks. 

5. Pour the mixture back into a pot and heat over low heat, whisking continuously. This will thicken and the cream is ready when you see one or two large bubbles. This will take 2 to 3 minutes. Remove from heat.

6. Whisk in the bubble till combined.

7. Transfer the pastry cream onto a tray lined with cling wrap, making sure the cling wrap touches the surface of the pastry cream. Cool in the fridge before use. 

8. Whisk the whipping cream till soft peaks. 

9. Transfer cooled pastry cream to a mixing bowl and whisk to smoothen the cream.

10. Fold in a third of the whipped cream into the pastry cream. 

11. Fold in the rest of the whipped cream in two additions. 

12. Fill a piping bag fitted with a star nozzle and chill in fridge till choux buns are ready to be filled. 

To make the profiteroles

1. Preheat the oven to 180 degrees. Place the butter, sugar, salt, milk and water in a pot and bring to boil.

2. Remove from heat and pour the flour into the boiling mixture all at once and stir vigorously, making sure there is no lump.

3. Cook over low heat for 2 to 3 minutes till the flour mixture forms a ball and fall away easily from the side of the pot.

4. Transfer to a mixer and beat for about 5 minutes on low speed till the mixture is no longer hot.

5. Pour the eggs gradually, mixing at medium speed and the batter should gradually transform to a sticky smooth batter that is not too fluid. You may not need all the eggs.

6. Transfer the choux paste into a piping bag, fitted with a plain tip.

7. Pipe the paste onto baking tray lined with baking paper, into round shapes.

8. Once piped, bake in preheated oven of 180 degrees for about 45 minutes.

9. Once done, leave to cool completely.

To make the strawberry icing

1. Sift the icing sugar in a mixing bowl.

2. Beat the icing sugar together with the strawberry puree till smooth.

3. Stir in the melted butter.

To assemble

1. Cut the top off the cooled profiteroles and pipe in the pastry cream.

2. Replace the top and sift powdered sugar on top to decorate.

They're girlishly sweet in vision and taste and I'll definitely be trying the chocolate version ones soon.