Eclairs are one in all my favorites. These Strawberry Cheesecake Eclairs take that favourite and make it even extra sinfully indulgent and decadent. You won't miss the chocolate with this version!
Strawberry Cheesecake Eclairs
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Category: Dessert
Eclairs are one in all my favorites. These Strawberry Cheesecake Eclairs take that favourite and make it even extra sinfully indulgent and decadent. You won't miss the chocolate with this version!
INGREDIENT
ECLAIR SHELLS:
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
3 big eggs, room temperature
1 big egg + 1 teaspoon water, for egg wash (optional)
Powdered sugar, for dusting
CHEESECAKE FILLING:
1 cup chilly heavy cream
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
STRAWBERRY FILLING:
1 teaspoon unflavored gelatin
1/3 cup water
1 1/2 cups chopped strawberries, contemporary or frozen
1/3 cup granulated sugar
1 teaspoon contemporary orange zest
Garnish
8 strawberries, halved
INTRUCTION
Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately take away from heat, and quick stir in flour all at once. Return to warmth and stir with a wood spoon for 1 to 2 minutes, or till dough is comfortable and types a ball.
Transfer dough to the bowl of an electrical mixer geared up with a paddle attachment and blend on low for 5 minutes to cool slightly.
Add 3 eggs, 1 at a time, beating till combination is comfortable and glossy. Spoon dough right into a pastry bag geared up with a 5/8-inch or medium sized plain tip. Pipe dough onto keen pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and spherical tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then cut back oven temperature to 375° and bake 30 minutes or till puffy and golden brown. Turn oven off; permit shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and funky completely.
Shells may be made 1 day forward and stored, unfilled, in an hermetic container at room temperature.
TO MAKE STRAWBERRY FILLING:
In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup chilly water; permit stand 1 minute. Heat over low heat, stirring constantly, till gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce warmth and simmer, stirring occasionally, till berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at the very least 1 hour. Can be made as much as just a couple of days ahead.
TO MAKE CHEESECAKE FILLING:
In a big blending bowl, beat heavy cream till stiff peaks form. Set aside.
In a medium blending bowl, beat cream cheese, sugar, salt, and vanilla till smooth. Add cream cheese combination to heavy cream and beat till incorporated. Can be made as much as 1 day ahead.
TO ASSEMBLE ECLAIRS:
Cut off the higher third of the eclair shell. Pipe cheesecake filling into the backside of the shell. Spoon strawberry filling on higher of cheesecake filling, and placed the higher of the shell on top. Sprinkle with powdered sugar. Pipe final filling on higher of every eclair, and garnish with strawberry halves. Refrigerate till capable to serve.
Eclairs are finest served inside just a couple of hours of assembling.
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