Fresh, flavorful strawberries and an easy no bake cheesecake filling make these strawberry cheesecake eclairs a dessert for every summer occasion. Simple to make and ridiculously impressive, these will make everyone go ‘wow!’.
Dish Count :: 1 Stand Mixer, 1 Saucepan, 1 Baking Sheet
We are shuffling right past week 15 with this tiny tot in tow, and I was so excited to share this week’s progress baking experiment with you. Last week’s toasted coconut macarons were a complete hit, and this week, was even better. These weekly updates are giving me a huge incentive to keep going back to the kitchen, when all I really want to do is go take a nap. But the work put into these was so worth it. SO. Worth. It.
As pregnancies go, this one has been a breeze. I’m edging on 16 weeks today and the last vestiges of my regular jeans are still hanging on, albeit they are more comfortable with the hair tie at the button loop. And we go through days where its almost hard to remember I’m pregnant which is a complete blessing to not have to go through the struggles others have. But even then, its hard to believe he is getting so big. There is literally an eclair sized THING in my belly.
And I finally felt him move. Or kick something, hard. The little butterflies have come and gone, but lately he’s found a particular nerve to practice kicking like a soccer ball and it will stop me mid tracks. Still so much farther to go and more things to stomp on, I just ask he be kind to using my bladder as a trampoline.
Based on my Ovia Pregnancy app, next week Chip will be moving into pear sized territory, and the recipe for those will knock your socks off. As we prepare for buying this house, and moving, I’m trying hard to rally all my energy into baking ahead of myself a little so I don’t fall behind. But dang, every Saturday afternoon that couch of mine looks mighty fine for a two hour nap and sleeping through reruns of NCIS. Did anyone else struggle with the snoozies into the second trimester? I mean, not to complain, as it’s been a breeze so far, but I hope this energy bounce back happens. There is too much to do this summer, and my baking and hiking schedule can’t wait!
These strawberry cheesecake eclairs are right from Barbara Schievings ecookbook Simply Sweet Dream Puffs! I made her triple chocolate eclairs last year and had to go back once I realized that eclairs were on the app’s French Bakery “How big is your baby” list! Barbara makes intimidating pastry so approachable, and fun. I had everything I needed, the ingredients are simple and her step by step guide to pate e choute is wonderful. Its practically no fail. So if you want to learn to make eclairs, profiteroles, and cream puffs – you will adore this ecookbook. Really, truly.
Catch up on last week’s Toasted Coconut Macarons to see how big “Chip” was in week 14! And if you missed our announcement cake – I’ve still go people telling me how good that Orange Blossom and Almond Cake was. And I happen to agree. Bias be damned.
Strawberry Cheesecake Eclairs
- 3/4 cup Flour
- 3/4 cup Water, boiling
- 6 Tbsp Unsalted Butter, cut into cubes
- 1 Tbsp Sugar
- 1/4 tsp Salt
- 3 Eggs, room temperature
- Powdered Sugar
- 1 tsp plain gelatin
- 1/3 cup cold water
- 1/3 cup sugar
- 1 1/2 cup diced Strawberries
- 1 tsp Orange Zest
- 1 cup Heavy Whipping Cream
- 1 package (8 oz) Cream Cheese room temperature
- 1/2 cup Sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
Strawberry Glace –
Prepare the strawberry glace first as it takes a while to set. In a sauce pan, combine all the strawberry glace ingredients, and stir together, bringing them to a boil over medium heat. Break apart large chunks of strawberries that might remain. Remove the from the heat and cool. When cooled slightly, place into a bowl and refrigerate until set, about an hour, or until you are ready to prepare your eclairs.
Cream Cheese Filling –
In a stand mixer, with a whisk attachment, whip the cream until stiff peaks form. Place into a bowl. Place remaining cream cheese, sugar, salt and vanilla into the mixer and beat until smooth. Gently fold together the whipped cream and the cream cheese until combined completely, and place in the fridge to begin to set. You will pipe these into the eclairs later.
Clean your stand mixer and have paddle attachment ready.
For the Eclairs – Pate a choux
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Measure your flour ahead of time so it is ready to combine when needed.
In a sauce pan, bring to a boil, the butter, sugar, salt and 3/4 cup of water. Immediately remove from the heat and stir in the flour, stirring it constantly until a paste forms and creates a smooth ball. Place the dough into a clean stand mixer. Let the dough rest for about five minutes.
Turn the mixer onto medium low speed, and crack one egg at a time into the mixture, beating completely in between additions. The mixture should look smooth and shiny before adding in the next egg. Repeat this with all three eggs. When the mixture is done, place it into a piping back and pipe eclairs onto the parchment lined baking sheet. The eclairs should be about 1 inch wide and 4 inches long.
Bake at 425 for 5 minutes, and then reduce the temperature to 375, continuing to bake for 30 minutes. Do not peek at the eclairs! Turn off the oven and let the shells stand for 10 minutes before removing them. Cool completely.
To assemble –
Using a sharp serrated knife, split the eclairs into a top and bottom half. Pipe, or spoon, the cheesecake mixture into the bottom half of the eclairs. Top with the strawberry glace. Top with the other half of the eclair. Sprinkle with powdered sugar and serve!
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