Ingredients
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– 1 cup water
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– 1/2 cup unsalted butter
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– 1 cup all-purpose flour
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– 4 large eggs
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– 2 cups heavy cream
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– 1/4 cup powdered sugar
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– 1 teaspoon vanilla extract
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– Blueberries (for decoration)
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– Strawberries, sliced (for decoration)
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– White chocolate or vanilla glaze (store-bought or homemade)
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– Red and blue food coloring (optional, for glaze)
Instructions
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Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Make Choux Pastry:
In a saucepan, bring water and butter to a boil. Remove from heat and stir in flour until mixture forms a ball. Let cool slightly. -
Add Eggs:
Beat in eggs one at a time until smooth and glossy dough forms. -
Pipe Éclairs:
Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto prepared baking sheet. -
Bake:
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for another 20 minutes or until golden and puffed. Let cool completely. -
Prepare Filling:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fill a piping bag with the cream. -
Fill Éclairs:
Slice cooled éclairs lengthwise and pipe the whipped cream inside. -
Glaze & Decorate:
Prepare white chocolate or vanilla glaze. Divide into three portions; leave one plain, tint one with red food coloring and one with blue. Dip éclairs or drizzle glaze in red, white, and blue stripes. Top with blueberries and sliced strawberries for a patriotic finish. -
Serve:
Chill for 15 minutes before serving for best flavor and texture.