Strawberry upside down eclairs

Description

This is my very first attempt at making eclairs. Their unusualness is that the blank is cut in half, where cream is placed on one half, and berries on the other. And although they are far from ideal, they came out very tasty. The cream here is quite simple, but very refined - whipped cream with white chocolate.

Cooking

Step 1

In a saucepan, bring water, sugar and butter to a boil, remove from heat.

Step 2

Pour in the flour and mix very thoroughly with a wooden spatula so that the dough is homogeneous and plastic. Return the saucepan to the heat and keep stirring for a couple more minutes. The dough will dry out and it will be possible to collect it into a ball.

Step 3

Beat the eggs with a whisk and strain through a sieve. Transfer the dough to the mixer bowl and, gradually adding eggs, mix the dough with a spatula attachment. The dough should be homogeneous, smooth and in consistency resemble thin sour cream.

Step 4

Transfer the dough to a piping bag fitted with a large round tip. Place strips of the same length on a silicone mat. Brush the top of the eclairs with the beaten egg and run the strips over the top with a fork. Bake until confidently golden at 180-200 degrees. Mine turned out quite light, it is better to bake them longer. Once cool, cut in half lengthwise.

Step 5

Melt the chocolate in a water bath with the addition of 30 g of cream. Cool slightly, mixing very thoroughly. Whip the cream to soft peaks and fold in the white chocolate. Beat until the peaks hold their shape very well. Pipe the cream into a piping bag fitted with a star tip and place on the bottom of the eclair. Cover with top and garnish with chopped strawberries.