Cooking Love Tips

Menu
  • Home
  • Recipes
    • Appetizer
    • Cake
    • Copycat
    • Cupcakes
    • Dessert
    • Dinner
    • Easter
    • Entree
    • Fruit
    • Gluten Free
    • Healthy
    • Party Food
    • Poultry
    • Sandwich
    • Tailgate
  • Health & Beauty
  • Life Hacks
Home
Recipes
Dessert
Strawberry Cheesecake Eclairs

Strawberry Cheesecake Eclairs

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Follow me on cooking love tips

Eclairs are one of my favorites. These Strawberry Cheesecake Eclairs take that favorite and make it even more sinfully indulgent and decadent. You will not miss the chocolate with this version!

  • Perp

    1 h 0 m
  • Cook

    1 h 0 m
  • Yield

    16

Ingredients

    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 large eggs, room temperature
  • 1 large egg + 1 teaspoon water, for egg wash (optional)
  • Powdered sugar, for dusting
  • CHEESECAKE FILLING:
  • 1 cup cold 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, fresh or frozen
  • 1/3 cup granulated sugar
  • 1 teaspoon fresh orange zest
  • Garnish
  • 8 strawberries, halved

Instructions

  1. Preheat oven to 425°. Line sheet pans with parchment paper.
  2. Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
  3. Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
  4. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
  5. Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
  6. Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
  7. TO MAKE STRAWBERRY FILLING:
  8. In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
  9. Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.
  10. TO MAKE CHEESECAKE FILLING:
  11. In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
  12. In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
  13. TO ASSEMBLE ECLAIRS:
  14. Cut off the top third of the eclair shell. Pipe cheesecake filling into the bottom of the shell. Spoon strawberry filling on top of cheesecake filling, and put the top of the shell on top. Sprinkle with powdered sugar. Pipe remaining filling on top of each eclair, and garnish with strawberry halves. Refrigerate until ready to serve.
  15. Eclairs are best served within a few hours of assembling.
Print Friendly, PDF & Email
Pin It

Related Articles:


  • Homemade Chocolate Covered Cherries

  • Cream Cheese Hershey Bar Cookies

  • Slow Cooker Teriyaki Chicken

  • Cookies and Cream Cupcakes

  • Pecan Coconut Topped Brownie Pie

  • Canning Your Own Apple Pie Filling
Prev Article
Next Article

Leave a Reply

Cancel reply

Trending Recipes

  • The BEST Freaking Lemon Bars on Earth
    March 11, 2019 6
  • Pink Lemonade Cupcakes
    January 3, 2019 1
  • Simple and Easy Cream Puffs
    March 7, 2019 1
  • No Bake Strawberry Shortcake
    March 10, 2019 1
  • Sausage, Egg and Cheese Breakfast Roll-Ups
    March 10, 2019 1

Cooking Love Tips

Quick + Easy Recipes and Meal Ideas cookinglovetips.com
Copyright © 2022 Cooking Love Tips
DMCA - Privacy Policy - DISCLAIMER - Contact
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.