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Strawberry-Topped Eclair Heart Recipe

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Strawberry-Topped Eclair Heart Recipe

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This original creation looks like it came straight from a gourmet bakery. It's impressive to serve and flavorful as well.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter, divided
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup whipped topping
  • 1 cup sliced fresh strawberries
  • 3 tablespoons semisweet chocolate chips, melted

Directions

For filling, combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat. Gently stir in vanilla and 1 tablespoon butter. Transfer to a bowl. Cover and refrigerate for 1 hour or until chilled.
Meanwhile, in a large saucepan, bring water and remaining butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Trace an 8-in. heart on parchment paper; place on a baking sheet. Spread batter evenly over heart. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely.
Fold whipped topping into chilled filling; spread over pastry. Arrange strawberries over filling. Refrigerate until serving. Just before serving, drizzle melted chocolate over berries. Yield: 4 servings.
Originally published as Strawberry-Topped Eclair Heart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p186

Nutritional Facts

1 piece: 421 calories, 26g fat (16g saturated fat), 206mg cholesterol, 210mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 8g protein.

  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter, divided
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup whipped topping
  • 1 cup sliced fresh strawberries
  • 3 tablespoons semisweet chocolate chips, melted
  1. For filling, combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  2. Remove from the heat. Gently stir in vanilla and 1 tablespoon butter. Transfer to a bowl. Cover and refrigerate for 1 hour or until chilled.
  3. Meanwhile, in a large saucepan, bring water and remaining butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  4. Trace an 8-in. heart on parchment paper; place on a baking sheet. Spread batter evenly over heart. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely.
  5. Fold whipped topping into chilled filling; spread over pastry. Arrange strawberries over filling. Refrigerate until serving. Just before serving, drizzle melted chocolate over berries. Yield: 4 servings.
Originally published as Strawberry-Topped Eclair Heart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p186

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