California Strawberries
The Ripe Ingredient
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Strawberry Chocolate Cream Eclairs
1 qt. water
1 lb. (2 cups) water
1 lb. 4 oz. (1 qt.) flour
1/4 teaspoon salt
16 eggs
3 cups heavy cream
1/3 cup cocoa powder
2/3 cup sugar
1 lb., 8 oz. (6 cups) fresh California strawberries, stems removed and sliced
1/4 cup powdered sugar
Directions
Heat water and butter to rolling boil. Stir in flour and salt; stir until mixture forms a ball. Remove from heat. Beat in eggs one at a time; continue beating until smooth. Shape dough into 48 fingers, using 1 1/2 oz. dough (1 1/4 cup) each. Bake at 400 degrees, 25 minutes, until puffed and golden. Cool. Beat cream with cocoa powder and sugar until stiff. To fill, cut off tops of eclairs. Remove soft dough from center. Fill each eclair with 1 oz. (1/4 cup) chocolate cream. Top each with 1 oz. (1/4 cup) sliced strawberries. Replace tops. Dust with powdered sugar.
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