Indulge in Homemade Strawberry Cheesecake Eclairs: An Easy Recipe & Cookbook Review
Prepare to be enchanted by these delightful **Strawberry Cheesecake Eclairs**, a perfect blend of delicate pastry, creamy cheesecake filling, and a vibrant burst of fresh strawberries. This recipe proves that impressive desserts don’t have to be intimidating, especially when guided by expert advice. We’re diving into the world of choux pastry to create these elegant treats, inspired by a fantastic resource that simplifies the art of baking.
I’m incredibly fortunate to count Barbara Schieving, the brilliant mind behind the blog Barbara Bakes, as a dear friend. As a fellow Utah baking blogger, I’ve long admired her talent and generosity, making me a devoted fan from the very beginning. Her recipes are consistently reliable and incredibly delicious, which is why the news of her creating a cookbook filled with dedicated recipes for **cream puffs, eclairs, and profiteroles** immediately piqued my interest. The anticipation to see this culinary masterpiece was immense, and I knew it would be a game-changer for home bakers looking to master these classic French pastries.
Discovering “Simply Sweet Dream Puffs”
And now, the wait is finally over! The Simply Sweet Dream Puffs: Shockingly Easy Fun-Filled Treats e-book has arrived, and it is every bit as spectacular as I imagined. This collection is brimming with some of the most stunning pastries I have ever seen. Each page is an invitation to bake, and I’m genuinely excited to work my way through the entire book, experimenting with new flavors and perfecting techniques. Barbara’s meticulous approach and clear instructions make even the most elegant pastries seem approachable, opening up a world of sophisticated baking to anyone with a passion for sweets.
Photos from Simply Sweet Dream Puffs
Demystifying Pâte à Choux: The Foundation of Eclairs
At the heart of **cream puffs, eclairs, and profiteroles** lies one fundamental pastry dough: **pâte à choux**. The fancy French name can sound a bit intimidating, and its unfamiliarity often deters many home bakers from even attempting it. I can certainly relate; I used to be one of them. The notion of crafting such sophisticated desserts from scratch felt daunting. However, I’m here to tell you, and Barbara’s cookbook beautifully demonstrates, that these seemingly complex pastries are far from impossible to create in your own kitchen. The magic of **choux pastry** is its simplicity once you understand the basic steps.
Barbara’s e-book meticulously breaks down every aspect of **choux pastry** production. She covers essential supplies and ingredients, offers clear visual guides on what each step should look like, and provides invaluable suggestions for troubleshooting any issues that might arise. This comprehensive guidance empowers bakers of all levels to succeed. Believe it or not, with Barbara’s expert instruction, making these “dream puffs” can be just as straightforward and rewarding as baking a batch of cupcakes. The secret is in the technique, which she makes incredibly accessible.
The **pâte à choux** itself is made from just four basic ingredients, proving that simple components can yield extraordinary results. Once you’ve mastered this versatile dough, Barbara’s book truly shines, sharing over 40 different recipes suitable for every occasion. From the timeless elegance of simple **chocolate eclairs** to more adventurous and fun flavor combinations like **s’mores cream puffs** and delightful **rocky road profiteroles**, there’s something to inspire every palate. This variety ensures that your newfound choux pastry skills will be put to good use, allowing you to create a wide array of stunning desserts.
Why These Strawberry Cheesecake Eclairs Are a Must-Try
When I first delved into Simply Sweet Dream Puffs, I was genuinely overwhelmed – not by complexity, but by the sheer abundance of tempting recipes. How was I ever going to choose which one to try first? Faced with such a delicious dilemma, I turned to the author herself, asking Barbara which recipe held the title of her personal favorite. Her enthusiastic recommendation: these exquisite **Strawberry Cheesecake Eclairs**. And oh, am I incredibly glad I didn’t wait until peak strawberry season to try them! Their sensational taste transcends seasonal limitations, making them a perfect treat any time of year. They are truly incredible – the pastry is light and airy, the **cheesecake filling** is sumptuously creamy, and the fresh strawberries provide a burst of vibrant, natural flavor that ties everything together beautifully. This combination makes for a dessert that is both comforting and sophisticated.
While every single recipe showcased in the e-book looks absolutely amazing and promises a delightful baking adventure, these particular **Strawberry Cheesecake Eclairs** undeniably stand out. They possess that universal appeal, a dessert that everyone is sure to adore and gobble up quicker than you can even remember how to correctly spell “pâte à choux.” Their balance of textures and flavors makes them an instant classic, perfect for special occasions or simply elevating an ordinary day. If you’re looking for an **easy eclair recipe** that delivers impressive results, this is it.
Get Your Copy of “Simply Sweet Dream Puffs” Today!
Simply Sweet Dream Puffs is available for purchase now! You can buy this invaluable e-book here. Beyond the incredible collection of recipes, Barbara’s blog offers even more resources. You can find additional information, detailed step-by-step photos, and an engaging how-to video on making cream puffs and eclairs here. These supplementary materials further enhance the learning experience, making complex techniques simple and accessible to all home bakers. Don’t miss out on the opportunity to elevate your baking skills and delight your loved ones with these fantastic **homemade eclairs** and other choux pastry treats.
Strawberry Cheesecake Eclairs
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Ingredients
Eclair shells:
- 6 tablespoons unsalted butter , cut into 6 pieces (87 grams)
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¾ cup all-purpose flour (90 grams)
- 3 large eggs , room temperature
- 1 large egg + 1 teaspoon water , for egg wash (optional)
- Powdered sugar , for dusting
Cheesecake filling:
- 1 cup cold heavy cream (250 ml)
- 8 oz cream cheese , at room temperature (226 grams)
- ⅓ cup granulated sugar (65 grams)
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Strawberry Filling:
- 1 teaspoon unflavored gelatin
- ⅓ cup water (85 ml)
- 1 ½ cups chopped strawberries , fresh or frozen (250 grams)
- ⅓ cup granulated sugar (66 grams)
- 1 teaspoon fresh orange zest
Instructions
To make éclair shells:
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Preheat oven to 425°. Line sheet pans with parchment paper.
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Bring butter, sugar, salt, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
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Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
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Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 ½-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
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Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
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Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
To make strawberry filling:
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In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over ⅓ cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
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Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.
To make cheesecake filling:
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In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
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In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
To assemble éclairs:
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Cut off the top third of the éclair shell. Spoon strawberry filling into the bottom of the shell. Pipe cheesecake filling on top of strawberry filling, and put the top of the shell on top. Sprinkle with powdered sugar and refrigerate until ready to serve.
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Eclairs are best served within a few hours of assembling.
Disclosure: I received a free copy of Simply Sweet Dream Puffs to review. However, my enthusiasm for it is entirely my own. I would gladly pay the $9.99 to purchase this exceptional resource, as it truly is a fantastic guide for anyone interested in baking exquisite choux pastry desserts.