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Strawberry Lemon Cake

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These Exquisite Eclairs with Silky Custard Sauce bring the charm of French patisserie to your kitchen. Made with crisp, airy choux pastry filled with vanilla custard and topped with a glossy chocolate glaze, they’re a sophisticated yet approachable dessert.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 eclairs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • For the choux pastry:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • For the silky custard filling:
  • 2 cups whole milk
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For the chocolate glaze:
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp butter (optional, for shine)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, bring water, butter, and salt to a boil. Add flour all at once, stirring until the dough pulls away from the sides and forms a ball.
  3. Transfer the dough to a bowl and let cool for a few minutes. Beat in the eggs one at a time until smooth and glossy.
  4. Pipe the dough into 4-inch strips on the baking sheet. Bake for 25–30 minutes, until puffed and golden. Cool completely.
  5. To make the custard, heat milk in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Temper with hot milk, then return to the saucepan and cook until thickened, whisking constantly. Stir in butter and vanilla. Chill until ready to use.
  6. Slice each cooled éclair or poke a hole and pipe the chilled custard inside using a piping bag.
  7. For the glaze, heat cream until steaming and pour over chopped chocolate. Stir until smooth and glossy. Add butter if desired for shine.
  8. Dip the tops of filled eclairs into the glaze and let set before serving.

Notes

  • Use a star piping tip for more traditional eclair shape and texture.
  • Store unfilled choux shells in an airtight container for up to 2 days or freeze for longer.
  • Add coffee or chocolate to the custard for variation.
  • Let filled eclairs sit at room temperature before serving for best flavor.
  • Decorate with white chocolate drizzle, nuts, or sea salt for a modern touch.

Nutrition

Find it online: https://elladishes.com/strawberry-lemon-cake/