Strawberry Éclairs

Instructions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium-high heat.
3. Remove from heat and add all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
4. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to slightly dry the dough.
5. Transfer the dough to the bowl of a stand mixer. Beat on low speed for 2 minutes to cool slightly.
6. Add eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, thick, and shiny, falling in thick ribbons from the beater.
7. Transfer the dough to a pastry bag fitted with a large round or star tip. Pipe 4-inch (10 cm) long éclairs onto the prepared baking sheets, spacing about 2 inches apart.
8. Bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes until golden and puffed. Do not open the oven during baking.
9. Remove éclairs from the oven and prick small holes on the sides with a skewer to release steam. Cool completely on a wire rack.
10. For the pastry cream, heat whole milk, vanilla bean seeds and pod, plus vanilla bean paste in a saucepan over medium heat until just boiling. Remove from heat and let steep covered for 15 minutes.
11. In a bowl, whisk egg yolks, granulated sugar, and flour until smooth.
12. Remove the vanilla bean pod from the milk. Gradually whisk the hot milk into the egg mixture to temper the eggs.
13. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and reaching 175°F (79°C). Remove from heat.
14. Whisk in the strained strawberry purée. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 90 minutes until chilled.
15. In a separate bowl, whip heavy cream with powdered sugar, vanilla extract, and lemon juice until soft peaks form.
16. Gently fold the whipped cream into the chilled pastry cream to lighten it and combine evenly.
17. Fill a pastry bag fitted with a small round tip with the strawberry vanilla pastry cream. Insert the tip into the holes on the sides of each éclair and pipe the cream until filled.
18. For the glaze, whisk together powdered sugar, strawberry purée, and vanilla extract until smooth and pourable. Spoon or brush a thin layer over each filled éclair.
19. Chill the glazed éclairs until the glaze sets, about 30 minutes, before serving.