How to make a delicious strawberry eclair at home


For vanilla creme nemalaca:

milk - 150 g

vanilla pod - 1 pc.

glucose syrup - 7 g

white chocolate - 225 g

gelatine - 5 g

cream 35% - 250 g

For the custard with strawberries:

strawberry puree - 450 g

strawberry syrup - 150 g

flour - 30 g

corn starch - 30 g

egg yolks -110 g

butter - 75 g

For the custard dough:

flour - 300 g

milk - 500 ml

butter - 150 g

sugar -10 g

salt - 3 g

chicken egg - 400 gr

For assembling (per 1 eclair):

chocolate balls - 2 g

strawberry custard cream - 30 g

fresh strawberries - 25 g

vanilla cream - 25 g

strawberry glassage - 5 g

custard dough - 25 g

For Krakelin pastry:

diced butter, frozen -500 g

flour - 60 g

granulated sugar - 60 g



Step 1.

Prepare the cracker. Mix the cold butter, flour and sugar until a dough forms. Do not whisk. Roll out to 2 mm thickness. Place in the freezer to freeze. Then cut into rectangular slices to the size of an eclair.

Step 2.

Prepare the custard dough. Bring the milk, butter, salt and sugar to the boil, add the flour and mix thoroughly. Boil dough for 3 minutes, then transfer it to a bowl and mix with a spatula, 1 minute. Add one egg at a time. Stir the dough well, set the dough on a silicone mat, and place the crackelin on top. Bake in the oven at 180 degrees for 25 minutes without opening the oven.

Step 3.

Prepare the nemelaka. Bring the milk, vanilla and glucose to the boil, pour onto the melted chocolate, beat with a blender, add the melted gelatin, stir again and place in the fridge for 5-6 hours, then add the cold cream and whisk until incorporated.

Step 4

Prepare the strawberry custard. Bring the strawberry puree to a boil. Stir in the monin, yolks, starch and flour thoroughly. Boil the mashed potatoes with the yolks. Cook for 2-3 minutes until glossy. Allow the cream to cool.

Step 5

Make eclair. Cut the ready custard dough piece in half, fill the bottom part with the strawberry cream, put the strawberry slices on top, then put the vanilla meringue. Cover the top of the eclair with strawberry glassage, decorate with white chocolate balls and spread on top of the vanilla cream.


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