STRAWBERRY ÉCLAIRS WITH CHANTILLY CREAM

TO MAKE THIS DISH

Ingredient list

Preparing the choux pastry 80 g milk 80 g water salt 10 g sugar 70 g Unsalted Gourmet Butter 100 g flour 2 eggs Preparing the Chantilly cream 60 cl Cooking Cream 50 g icing sugar 1 tsp vanilla extract Serving 250 g strawberries icing sugar

Utensils

Saucepan Spatule Oven Plaque à pâtisserie Poche à douille

THE RECIPE, STEP BY STEP

1. Preparing the choux pastry Pour the milk and water into a saucepan, add the salt, powdered sugar, and butter. Melt the butter and increase the heat to boil for a few seconds. Remove from heat. Add the flour all at once and mix with a spatula until the dough is consistent and stops sticking to the sides. Return to the heat to dry the dough. Remove from heat and let cool. Preheat the oven to 200°C. Beat the eggs and gradually add them to the dough, mixing to obtain a consistent, shiny paste that forms fragile strips. Place in a piping bag and squeeze the éclairs out onto a baking tray. 2.Cooking the choux pastry Using a fork, form ridges on the éclairs. Bake for 20 minutes, until the éclairs are golden and risen. Remove the éclairs from the oven and place them on a wire rack. Allow to cool. 3.Preparing the Chantilly cream Beat the cold cream with the icing sugar and the vanilla. When the whipped cream is nice and dense, place it in a piping bag with a fluted tip. Chill. 4.Serving Cut the strawberries in half. Upon serving, cut the éclairs in half lengthwise and garnish with the whipped cream. Add the strawberry halves and sprinkle with a little icing sugar.