Strawberry Lemon eclairs

 Choux is one of my (most) favorite desserts. It's fun to make, beautiful, and delicious!.

This time my choux pastry comes in the shape of an eclair, well, eclair or choux cream is based on choux pastry, but what makes them different is the shape. When the original the word Choux means "Cabbage", and Eclair means "Lightning".
I filled the inside of it with lemon, and strawberry cream that was sweet, tangy, and fragrant at the same time ^^. Besides the taste, it's cute, with light pink color, white, red, and yellow, (esp. when cutting it in half). If you can find small strawberries, they are lovelier for decorating the top of the eclair. 
I always use my finger to taste the texture of the choux pastry but you can use your way to taste it, as long as it suits your style.

Recipe: STRAWBERRY LEMON ECLAIRS
สูตรภาษาไทย: สตรอเบอรี่เลมอนเอแคลร์
日本語のレシピ： イチゴレモンエクレア
Youtube: สตรอเบอรี่เลมอนเอแคลร์, STRAWBERRY LEMON ECLAIRS, イチゴレモンエクレア

Strawberry Lemon eclairs

makes 13-15 eclairs

Pate a choux
80g ............................. Water
80g ............................. Milk
80g ............................. Unsalted butter
2g ............................... Salt
3g ............................... Granulated sugar
80g ............................. All-purpose flour sifted
135-165g .................... Eggs (about 2-3 eggs)

Strawberry, Lemon cream
135g ............................ Eggs
15g .............................. Corn starch
90g .............................. Granulated sugar
68g .............................. Lemon juice
68g .............................. Strawberry puree
105g ............................ Unsalted butter, soft

Cream Chantilly
170g ............................ Whipping cream
15g .............................. Granulated sugar

Topping
..................................... Fresh strawberries
..................................... Lemon zest

Preheat an oven to 200C
Line the baking sheet with baking paper.

 Put the water, milk, butter, salt, and sugar into a saucepan.

 Place over medium heat and bring to a full boil.

 Pour the flour into the saucepan.

 Stir quickly to combine.

 Place the saucepan over low heat, and stir for 3 minutes.

 Remove from the heat and pour into a bowl, beat with a hand mixer, and let it cool slightly.
Add the egg gradually and beat to combine.

 Until the dough is elastic, you can pull it with your fingers.

Put into a piping bag fitted with a 1.3 - 1.5 cm star nozzle.
Pipe into 12cm long pieces (13-15 pieces)

After putting the eclairs into the oven, reduce the temperature to 190C bake for 20 minutes.
Then reduce the temperature to 170C and bake for 15-20 minutes.
Let it cool completely on a wire rack.

Make Strawberry, Lemon cream

 Put all the ingredients except butter into a saucepan.

 Place over low heat.

 Cook until the mixture becomes thick (stirring all the time).

 Pour into a bowl and let it cool to 60C.

 Put the butter into the bowl.

 Mix with a blender to combine.

 Let it cool completely before using.

Make Cream Chantilly:

Beat the whipping cream with sugar until firm peaks form.
Put into a piping bag fitted with a 1 - 1.2 cm star nozzle.

Assemble:

 Cut the eclair in half.

 Press the inside of the eclair with your finger.

 Pipe the strawberry, and lemon cream into the eclair.

 Pipe the Cream Chantilly.

Place the fresh strawberry over the cream and sprinkle with fresh lemon zest.
Refrigerate for 1 hour to set the filling before serving.

Strawberry Lemon eclairs