\nEasy<\/p>\n
\nServes 20<\/p>\n
\n40 minutes<\/p>\n
\n30 minutes<\/p>\n
\n1 hour 40 minutes<\/p>\n
Delight in these airy and exquisite \u00e9clairs, topped with a crunchy pink craquelin, filled with luscious vanilla cream, and fresh strawberries. A sophisticated and refreshing dessert.<\/p>\n
\n20 Pieces<\/p>\n
– Flour: 200g
\n– Eggs: 4 units
\n– Water: 250g
\n– Salt: 1 tsp
\n– Vanilla Sugar: 1 packet
\n– Sugar: 1 tbsp
\n– Brown Sugar: 50g
\n– Butter: 92g
\n– Strawberries: 150g
\n– Vanilla Cream: 250g
\n– Pink Food Coloring: 2g<\/p>\n
1. **Prepare the Craquelin**
\n Mix softened butter with brown sugar, flour, and pink food coloring until a uniform dough forms. Shape the dough into a ball, flatten between two sheets of parchment paper, and freeze while you prepare the choux pastry.<\/p>\n
2. **Make the Choux Pastry**
\n In a saucepan, heat 50g of butter, water, salt, 10g of sugar, and the vanilla sugar until boiling. Remove from heat, swiftly stir in 150g of flour, then return to heat, stirring continuously until the dough pulls away from the sides of the pan.<\/p>\n
3. **Incorporate the Eggs**
\n Transfer the dough to a mixing bowl or stand mixer, let it cool slightly while stirring, then incorporate the eggs one at a time until the mixture is smooth and glossy.<\/p>\n
4. **Pipe and Apply Craquelin**
\n Fill a piping bag with the dough and pipe \u00e9clairs onto a baking sheet lined with parchment paper. Cut out disks of craquelin and place them on each \u00e9clair.<\/p>\n
5. **Bake the \u00c9clairs**
\n Preheat the oven to 340\u00b0F (170\u00b0C) and bake for 20 to 30 minutes until they are puffed and golden.<\/p>\n
6. **Fill and Decorate**
\n Once cooled, fill the \u00e9clairs with vanilla cream and top with fresh strawberries. Serve immediately.<\/p>\n\n\n