I can’t think of a person who just doesn’t drool over an eclair. This one is light, fresh and utterly awesome for this time of year. Okay…anytime of year.
- 1/4 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter
- pinch of coarse salt
- 1/2 cup flour, sifted
- 2 large eggs
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Bring milk, water, butter and salt to a boil in a saucepan over medium heat and bring to a boil. Remove from heat and stir in the flour.
Return to heat and cook, stirring constantly with a wooden spoon until the mixture pulls away from the sides of the pan (about 4-5 minutes),
Transfer the bowl to a mixer fitted with a paddle attachment. Mix for about a minute on medium speed. Add the eggs, one at a time, mixing well after each one. Transfer the dough to a pastry bag with a 1/2 inch tip. (round)
Pipe about 20 2 1/2 inch long eclairs on each sheet. Bake until golden brown (about 20-25 minutes) and transfer to wire rack to cool.
Split the eclairs in half using a serrated knife. Fill each one with sweetened whipped cream on the bottom half and spoon macerated berries over the cream and top with the other half of the eclair. Sprinkle with icing sugar and be sure to serve immediately.
If you don’t serve them immediately, you will sample one, then two, and then…..yeah, I know..too tempting. Enjoy!