Eclair With Cream And Stracciatella Filling Recipe

Making the Choux Pastry

Begin by heating water, milk, and butter until the butter melts. Add flour and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pot. Allow to cool slightly before beating in eggs one at a time, until the dough becomes glossy and holds its shape.

Preparing the Filling

Whip together milk, sugar, vanilla extract, and cream until thick. Gently fold in beaten eggs to create a smooth, rich custard. For a stracciatella effect, melt chocolate and drizzle it into the cream, folding gently to create chocolate flecks.

Assembling the Eclair

Pipe the choux pastry into oblong shapes on a baking sheet, then bake until golden and puffed. Once cooled, slice open and fill with the custard and fruit filling, such as raspberry or strawberry jam. Dust with powdered sugar before serving.