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:
- 1/2 cup (1 stick or 113g) unsalted butter
- 1 cup (240ml) water
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
How to Make Strawberry Bombs
For the Choux Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Remove the saucepan from the heat and let it cool slightly for a few minutes.
- Add the eggs, one at a time, stirring well after each addition until the dough is smooth and glossy.
- 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.
- 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.
- Remove the éclairs from the oven and let them cool completely on a wire rack.
For the Pastry Cream Filling:
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
- Gradually whisk the hot milk into the egg mixture to temper it.
- 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.
- Remove from heat, stir in the vanilla extract, and let it cool.
Assembling the Strawberry Bombs:
- Once the éclairs are cool, cut them in half lengthwise using a serrated knife.
- Fill the bottom halves with the pastry cream using a spoon or piping bag.
- Place the top halves back on and drizzle the chocolate glaze over each éclair.
- Optionally, dust with powdered sugar and decorate with sliced almonds or chopped nuts.
- Chill the éclairs in the refrigerator for about 30 minutes to allow the filling to set.
- Serve and enjoy your homemade éclairs!
These éclairs are a delightful treat and a classic French pastry that’s sure to impress.