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Chocolate-Covered Strawberry Eclair Bites

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These Chocolate-Covered Strawberry Eclair Bites feature airy choux pastry filled with creamy strawberry custard and topped with a glossy chocolate glaze. They’re an easy, impressive dessert perfect for parties, celebrations, or a sweet treat any time.

Ingredients

Scale
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (115g) unsalted butter, cut into pieces
  • 1 tablespoon (12g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup (150g) fresh strawberries, hulled and finely chopped (or thawed frozen berries, well-drained)
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (16g) cornstarch
  • 1 cup (240ml) whole milk
  • 2 large egg yolks
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 6 ounces (170g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter (optional, for extra shine)
  • Fresh strawberry slices (optional garnish)
  • White chocolate drizzle (optional garnish)
  • Festive sprinkles (optional garnish)

Instructions

  1. Make the Strawberry Filling: In a small saucepan, combine chopped strawberries and half the sugar (1/4 cup). Cook over medium heat for 5 minutes, stirring occasionally, until berries are soft and juicy.
  2. In a separate bowl, whisk remaining sugar, cornstarch, and egg yolks until smooth.
  3. Add milk to the saucepan and heat gently until steaming (not boiling). Slowly whisk the hot milk into the egg mixture to temper.
  4. Pour everything back into the pan. Cook over medium-low heat, whisking constantly, until thickened (about 3-5 minutes). It should coat the back of a spoon.
  5. Remove from heat, stir in butter, vanilla, and a pinch of salt. Cool completely, then refrigerate at least 1 hour (or overnight for best texture).
  6. Prepare the Choux Pastry: Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
  7. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer over medium heat.
  8. Once the butter melts, add flour all at once. Stir quickly with a wooden spoon until a smooth dough forms and pulls away from the sides (about 1-2 minutes).
  9. Remove from heat. Let cool for 5 minutes. Beat in eggs, one at a time, mixing well after each. The dough should be glossy and just hold its shape when piped.
  10. Transfer dough to a piping bag fitted with a large round tip (or use a zip-top bag). Pipe 1.5-inch mounds onto the baking sheet, spacing 2 inches apart.
  11. Wet your finger and gently smooth the tops. Bake 20-22 minutes, until puffed and golden brown. Don’t open the oven early or they’ll deflate!
  12. Turn off oven, crack the door, and let pastries cool inside for 10 minutes to dry out. Transfer to a wire rack to cool completely.
  13. Fill the Eclair Bites: Once pastries are cool and filling is chilled, poke a hole in the bottom or side of each bite with a skewer or small knife.
  14. Spoon strawberry filling into a clean piping bag (or zip-top bag). Pipe filling inside each bite until just full. Alternatively, slice each pastry in half and spoon in the filling.
  15. Make the Chocolate Glaze: In a heatproof bowl, combine chopped chocolate, cream, and butter. Set over a saucepan of simmering water (or microwave in 20-second bursts), stirring until smooth and glossy.
  16. Let cool for 5 minutes to thicken slightly.
  17. Glaze the Bites: Dip the tops of each filled eclair bite into the chocolate glaze, letting excess drip off. Return to the wire rack.
  18. While chocolate is wet, add strawberry slice, white chocolate drizzle, or sprinkles if desired.
  19. Chill for at least 30 minutes to set the glaze.
  20. Serve & Enjoy: Arrange on a platter and serve chilled.

Notes

For best results, chill the filled and glazed bites before serving. Use fresh strawberries for the brightest flavor, but thawed frozen berries work in a pinch. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut cream. Don’t open the oven early when baking choux or they may deflate. Store in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: eclair bites, chocolate covered strawberry, party dessert, easy eclair, mini eclairs, strawberry cream, choux pastry, chocolate glaze

Find it online: https://leilameals.com/chocolate-covered-strawberry-eclair-bites-easy-party-dessert-recipe/