Strawberry Bombs

Strawberry Bombs Ingredients

To make strawberry bombs is similar to making classic éclairs, you’ll need ingredients for the choux pastry, pastry cream filling, and chocolate glaze. Here’s a list of ingredients for each component:

For the Choux Pastry:

1. 1/2 cup (1 stick or 113g) unsalted butter
2. 1 cup (240ml) water
3. 1 cup (120g) all-purpose flour
4. 1/4 teaspoon salt
5. 4 large eggs

For the Pastry Cream Filling:

1. 2 cups (480ml) whole milk
2. 1/2 cup (100g) granulated sugar
3. 1/4 cup (30g) cornstarch
4. 4 large egg yolks
5. 2 teaspoons pure vanilla extract

How to Make Strawberry Bombs

For the Choux Pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the butter, water, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a boil.
3. Reduce the heat to low, and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
4. Remove the saucepan from the heat and let it cool slightly for a few minutes.
5. Add the eggs, one at a time, stirring well after each addition until the dough is smooth and glossy.
6. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or use a spoon) and pipe 4 to 5-inch (10 to 12 cm) lengths of dough onto the prepared baking sheet, leaving some space between each éclair.
7. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes or until the éclairs are golden brown and puffed up. Do not open the oven door during baking.
8. Remove the éclairs from the oven and let them cool completely on a wire rack.

For the Pastry Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
3. Gradually whisk the hot milk into the egg mixture to temper it.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency, about 2-3 minutes.
5. Remove from heat, stir in the vanilla extract, and let it cool.

Assembling the Strawberry Bombs:

1. Once the éclairs are cool, cut them in half lengthwise using a serrated knife.
2. Fill the bottom halves with the pastry cream using a spoon or piping bag.
3. Place the top halves back on and drizzle the chocolate glaze over each éclair.
4. Optionally, dust with powdered sugar and decorate with sliced almonds or chopped nuts.
5. Chill the éclairs in the refrigerator for about 30 minutes to allow the filling to set.
6. Serve and enjoy your homemade éclairs!

These éclairs are a delightful treat and a classic French pastry that’s sure to impress.