Strawberry and Lemon Thyme Eclairs
These delicious eclairs are a light yet decadent summer treat – the vanilla Chantilly with thyme and fresh strawberries are bright and flavourful and perfect for a garden party or special occasion.
This is a great challenge for experienced bakers; choux pastry is notoriously difficult – just watch the Great British Bake Off for evidence of that – but also a satisfying project that’s as much about baking as it is presentation.
For a professional finish, pipe the eclairs carefully onto your baking sheet, as imperfections will bake into place.
Prep time: 25 minutes Cook time: 45 minutes
For the crunchy topping
- 75g caster sugar
- 75g plain flour
- 60g unsalted butter
For the choux pastry
- 60g unsalted butter
- 1 tsp caster sugar
- 1/4 tsp salt
- 60ml whole milk
- 60ml water
- 40g plain flour
- 45g strong white bread flour
- 2-3 large eggs, beaten
For the filling
- 400g strawberries
- 2 sprigs of lemon thyme
- 2 tbsp. caster sugar
- 600ml double cream
- 1 tsp vanilla extract
What to do
- To make the crunchy topping for the eclairs mix together the sugar and the flour, add the butter and rub together until it starts to form a dough. Use your hand to press together into a uniform dough. Place between two sheets of parchment and roll out until it is about 2mm thick. Place onto a baking tray and freeze until needed.
- To make the choux pastry place the butter, sugar, salt, milk and water into a medium sized saucepan and bring to a rolling boil. Once at temperature pour in both of the flours and immediately mix together with a wooden spoon, until it forms into a ball of dough and there is a dry layer on the base of the pan. Tip the pastry into a large bowl and set aside for 5 minutes.
- Add the eggs a little at a time beating until combined before adding more. Add enough egg until the pastry is thick, glossy and has reached dropping consistency. Place the pastry into a piping bag fitted with a plain round piping tip (roughly 1cm wide).
- Line two baking trays with parchment paper and draw ten 12cm lines onto the back of the parchment, 6 per sheet. Pipe the choux pastry into eclairs, using the lines as guides. Remove the crunchy topping from the freezer and cut into strips 12cmx1.5cm and place one of top of each eclair (this gives the eclairs a crunchy topping but also helps give a uniform shape, making them look more professional).
- Bake in the oven at 180c (160c fan) for about 30-35 minutes or until the choux is golden brown. Set aside until cooled.
- To make the filling hull 300g of the strawberries and cut into small dice. Mix together with 1 tbsp. of the sugar and the thyme. Set aside for an hour or so to macerate.
- Place the cream, vanilla and remaining sugar into a large bowl and whisk until the mixture holds soft peaks.
- Cut the eclairs through the middle and fill the base of each eclair with the strawberries (leaving the juice in the bowl).
- Place the cream into a piping bag and pipe the cream on top of the strawberries. Hull the remaining strawberries and cut into quarters, pressing into the sides of the cream as decoration. Top with the eclair lids and dust with a little icing sugar.
- Once filled the eclairs are best served within a couple hours of assembling but the baked eclairs can be prepared a day ahead.
Recipe courtesy of BerryWorld
Silversurfer's Assistant Editor
Latest posts by Silversurfer's Assistant Editor (see all)
- Afternoon Tea Week: 5 of the most weird and wonderful ones you can get - August 14, 2018
- The best of Aretha Franklin playlist - August 14, 2018
- Blackcurrant, Lime and Coconut Cheesecake - August 13, 2018
- Late summer gardening tasks - August 10, 2018
- What is the most important room in the house? - August 9, 2018
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!