Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 18 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
18
- 1 cup plain flour
- 300milliliter thickened cream, whipped
- 2tablespoons icing sugar, sifted
- 125grams unsalted butter, chopped
- 250grams strawberries, sliced
- 1/4teaspoons vanilla bean paste
- 150grams white chocolate, melted
- 4 eggs, lightly whisked
- 10grams freeze-dried strawberries, crushed
Nutrition per serving
861kJ / 207Cal
861 Kilojoules or 207 Calories
10% of daily energy intake*
Protein
3.2grams
Fat
15.9grams
Carbs
13.1grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 210°C. Line 2 baking trays with baking paper. Place butter and 1 cup of water into a saucepan. Stir over medium heat until the butter has melted. Increase heat to medium high and bring mixture to the boil, then remove from heat.
Step 2 of 4
Immediately add flour and beat quickly with a wooden spoon until combined. Return to medium heat and stir for 3 minutes or until the mixture forms a ball and leaves the side of the pan. Transfer to a bowl, allow to cool for 5 minutes. Beat in egg, in batches, until thick and glossy. Fit a piping bag with a 1.5cm plain nozzle. Pipe 12cm lengths, leaving a 5cm gap between each. Sprinkle a little water onto trays and bake for 10 minutes. Reduce heat to 180°C and cook for a further 12-15 minutes or until golden and crisp.
Step 3 of 4
Transfer to a wire rack and make a slit in the side of each using a small knife to release the steam. Cool.
Step 4 of 4
Whip cream with icing sugar and vanilla. Fill the eclairs with vanilla cream and strawberries. Spread melted white chocolate over tops and sprinkle with freeze-dried strawberries.
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