- June 2015
- Makes 24
- Hands-on time 1 hour, oven time 30 min
Filled with custard and topped with freeze-dried strawberries and icing, this strawberry éclair recipe makes a wonderful addition to any afternoon tea.
- 8.25g (4.6g saturated)
- 13.8g (9.6g sugars)
Instead of making custard to fill the éclairs, you can split them and fill with whipped cream and strawberry slices. Fill at the last minute so the fruit and pastry don’t turn mushy.
Make the choux pastry buns up to the end of step 8 up to 24 hours ahead. Store unfilled in a cool place, in an airtight container. Make the custard filling up to the end of step 3, then keep it covered, chilled, for up to 2 days.
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