Mirror Glaze Eclairs with Strawberry Cream Filling
Description
These mirror glaze eclairs are a showstopper dessert, featuring a glossy, red-tinted glaze and a creamy strawberry filling. The recipe involves making a classic Pâte à Choux for the eclair shells, a smooth strawberry cream, and a flawless white chocolate mirror glaze for a professional, bakery-worthy finish.
Ingredients
Mirror Glaze
Strawberry Cream
Pâte à Choux (Éclair Dough)
Extra:
Instructions
Video
Make the Mirror Glaze
- Combine 10g gelatine powder with 40ml cold water to bloom.
- In a separate jug, place 185g white chocolate couverture and red food colouring powder.
- Heat 155ml whipping cream and 65g glucose syrup in a saucepan until it just reaches a boil.
- Remove from heat and add the bloomed gelatine, stirring until fully dissolved.
- Pour the hot cream mixture over the prepared chocolate and blend with a hand blender until smooth.
- Cover with plastic wrap directly touching the surface and refrigerate for at least 3 hours.
Prepare the Strawberry Cream
- Bloom 6g gelatine powder in 25g cold water.
- Whisk together 1 whole egg, 4 egg yolks, and 70g granulated sugar in a bowl.
- Blend 200g fresh strawberries with 50ml water to make a puree and strain into a pot.
- Heat the strawberry puree to a boil, then pour half into the egg mixture, whisking constantly.
- Return the mixture to the pot and cook over medium heat until it thickens and reaches 83°C.
- Remove from heat, stir in the bloomed gelatine, and add 80g chopped unsalted butter. Stir until smooth and chill for 4 hours.
Make the Pâte à Choux (Eclair Dough)
- In a medium saucepan, bring 150ml water, 150ml whole milk, 10g vanilla extract, 8g sugar, 2g salt, and 155g unsalted butter to a boil.
- Remove from heat and add 160g all-purpose flour, stirring until the mixture forms a dough ball.
- Continue cooking for 5 minutes to remove excess moisture.
- Gradually incorporate 5 beaten large eggs in three additions, mixing until the dough is smooth.
- Pipe the dough onto a parchment-lined baking sheet and bake in the preheated oven at 175°C for 30-35 minutes, until golden and crisp. Cool completely.
Assemble & Finish
- Fill the cooled eclairs with the chilled strawberry cream using a small piping tip.
- Gently warm the mirror glaze to 25-30°C and dip the tops of the eclairs in the glaze.
- Drizzle melted white chocolate over the eclairs for decoration.
- Chill the eclairs before serving for a flawless finish.
