for 20 pieces

Choux pastry

3 dl	water
75 g	butter
1 pinch	salt
2 tbsp	sugar
½	organic lemon, use grated zest only
180 g	white flour
3	eggs, beaten

Strawberry cream

100 g	strawberries
2 tbsp	sugar
2 dl	full cream
100 g	strawberries, sliced

Glaze

150 g

icing sugar

How it's done

Choux pastry

Place the water and all the other ingredients up to and including the lemon zest in a pan, bring to the boil and then reduce the heat.

Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny.

Shape the eclairs

Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm Ø) Pipe 20 eclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.

Bake/dry out for approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry out with the door ajar for approx. 15 mins., remove from the oven, allow to cool on a rack, cut in half lengthwise with scissors.

Strawberry cream

Puree the strawberries, bring to the boil with the sugar, reduce for approx. 5 mins., leave to cool. Beat 5 tbsp of the reduced juice with the cream until stiff, transfer to a piping bag with a serrated nozzle (approx. 10 mm Ø). Pipe the cream onto the eclair bases. Arrange the strawberries on top.

Glaze

Mix the remaining reduced juice with the icing sugar, cover the top halves of the eclairs with the icing and place on top of the filled bases.

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