Unique Strawberry Basil Eclairs

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Line one or two large baking sheets with parchment or silicone mats. Fit a large piping bag with a French star tip such as 8FT.
2. Make the choux pastry: sift the flour into a large bowl and set aside. In a small saucepan, bring the butter, salt and water to a simmer over medium-high heat until the butter melts. Add all the flour at once and stir for about 1 minute until a dough ball forms.
3. Transfer the dough to a large bowl and let it cool until just warm to the touch, about 15-20 minutes. Beat in the eggs one at a time, mixing well after each addition. Pack the dough into the piping bag without air pockets.
4. Pipe 4-6 inch eclairs onto the lined sheets, about 1 inch apart. Bake at 425°F (218°C) for 10 minutes, then lower the oven to 375°F (190°C) and bake 35-40 minutes more, until deep golden brown. Do not open the oven door during baking. Cool completely on a wire rack.
5. Make the basil filling: process the basil leaves and confectioners' sugar for about 1 minute until a smooth paste forms. In a bowl, beat this paste with the softened cream cheese and melted white chocolate on high speed for a few minutes until smooth.
6. Whip the chilled heavy cream on medium-high speed for about 4 minutes to medium peaks. Add the basil cream cheese mixture and whisk for about 1 minute more, until stiff peaks form.
7. Fill the eclairs: pierce 3 small, evenly spaced holes in the bottom of each eclair with a small tip such as Wilton #230. Pipe the cream into each eclair until full.
8. Make the ganache: put the cream and white chocolate in a wide bowl. Microwave about 1 1/2 minutes, stirring every 30 seconds, until smooth. Cool about 10 minutes until slightly thickened. Stir in the strawberry extract and a few drops of red food coloring. Dip each eclair in the ganache, let the excess drip off, then place on a rack.
9. Refrigerate the filled eclairs in a single layer. Before serving, top with sliced strawberries and mint or basil leaves. They keep 3 days in the fridge.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggCreamHeavy creamCream cheeseChocolate chipStrawberry