STRAWBERRY CHEESECAKE ECLAIRS

Eclairs filled with strawberries and a creamy cheesecake filling.

STRAWBERRY CHEESECAKE ECLAIRS

INGREDIENTS:
ECLAIR SHELLS:
  1. 6 tablespoons (87 grams) unsalted butter, cut into 6 pieces
  2. 1 teaspoon granulated sugar
  3. 1/4 teaspoon salt
  4. 3/4 cup (90 grams) all-purpose flour
  5. 3 large eggs, room temperature
  6. 1 large egg + 1 teaspoon water, for egg wash (optional)
  7. Powdered sugar, for dusting
CHEESECAKE FILLING:
  1. 1 cup (250 ml) cold heavy cream
  2. 8 oz (226 grams) cream cheese, at room temperature
  3. 1/3 cup (65 grams) granulated sugar
  4. 1/8 teaspoon salt
  5. 1 teaspoon vanilla extract
STRAWBERRY FILLING:
  1. 1 teaspoon unflavored gelatin
  2. 1/3 cup (85 ml) water
  3. 1 1/2 cups (250 grams) chopped strawberries, fresh or frozen
  4. 1/3 cup (66 grams) granulated sugar
  5. 1 teaspoon fresh orange zest
DIRECTIONS:
TO MAKE ÉCLAIR SHELLS:
  • 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 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.
  • Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
  • 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.
  • 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.
  • Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
TO MAKE STRAWBERRY FILLING:
  • 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.
  • 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.