Strawberry Éclairs | Recipe

a summer dream with white chocolate cream

Katharina Kuhlmann

© Lena Fuchs

23 Juni 2022

Have you ever tried Èclairs? We think you shouldn't miss them and are therefore stopping off in France on our Chocolate Journey 2024 in May. Èclairs, the delicious sticks made from choux pastry, are an elongated version of cream puffs and are just as delicious filled with cream, custard or pudding. Today we have a great early summer version for you, filled with a delicious white chocolate custard cream and strawberries. Drizzled with white vanilla chocolate and little pieces of strawberry, these Strawberry Èclairs are a feast for the eyes and guaranteed to be snatched up like a "flash" - which is exactly what the word "éclair" means.


For about 12-15 Èclairs

For the choux pastry:

200 ml


60 g


1 EL

raw cane sugar

1 pinch


140 g

light spelt or wheat flour



For the cream:

250 ml

whole milk or oat drink

0.5 tsp

Bourbon vanilla

30 g

corn starch

30 g

raw cane sugar

100 g

VIVANI "White Vanilla" Chocolate

350 g


For the decoration:

50 g

VIVANI White Vanilla Chocolate

500 g



baking time
35 minutes

level of difficulty


Preheat the oven to 190 °C fan. Line two baking trays with baking paper.


Bring the water, butter, salt and sugar to the boil. Add the flour all at once and stir in with a wooden spoon. Stir until a white layer forms on the bottom.


Then transfer the dough ball to a bowl and leave to cool slightly. Mix in the eggs, one at a time, until the dough is smooth.


Fill the dough into a piping bag and pipe 12-15 bars (approx. 8-10 cm long) onto the baking sheets.


Bake in the preheated oven for approx. 25 minutes. Then reduce the temperature to 170 °C and bake for a further 10 minutes until the Èclairs have risen and are golden brown. Caution: Do not open the oven door during baking as the pastries may collapse. Leave to cool completely on a rack.


Meanwhile, prepare the cream. Bring the milk, vanilla and sugar to the boil. Mix the cornflour with 2 tablespoons of milk until smooth. Stir the mixture into the hot vanilla milk and boil down to a custard in 2-3 minutes, stirring constantly.


Break the chocolate into small pieces. Add to the hot custard, allow to melt and stir until smooth. Transfer the custard to a large bowl, cover and leave to cool completely.


In the meantime, whip the cream until stiff. Whisk the custard again until smooth and gently fold in the whipped cream.


Cut the cooled choux pastry sticks in half horizontally. Wash the strawberries, remove the green and set some aside. Slice the rest.


Put the cream in a piping bag and pipe evenly onto the bottom halves of the Èclairs. Top with strawberry slices and place the top halves back on top.


Break the chocolate for the decoration into pieces and carefully melt in a bain-marie. Cut the remaining strawberries into small pieces.


Drizzle the finished éclairs with the melted chocolate and garnish with a few small strawberry pieces if desired. Serve immediately, otherwise refrigerate.

VIVANI's organic White Vanilla Chocolate

Vainilla blanca

Con la mejor vainilla Bourbon


Choux pastry Èclairs Èclairs France Make Èclairs yourself Recipe Èclais strawberries white chocolate Recipes Strawberry Season Recipes with strawberries Recipes VIVANI White Vanilla