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Chocolate-Covered Strawberry Eclair Bites

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These Chocolate-Covered Strawberry Eclair Bites combine airy choux pastry, a creamy strawberry filling, and a glossy chocolate shell for a bite-sized dessert that’s perfect for parties or gifting. Easy to make and irresistibly delicious, they’re a playful twist on classic eclairs with a fruity, chocolatey spin.

Ingredients

Scale
  • 1/2 cup (120ml) water
  • 1/4 cup (56g) unsalted butter, cut into cubes
  • 1/4 tsp fine sea salt
  • 1/2 tsp granulated sugar
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream, chilled
  • 3 oz (85g) cream cheese, softened
  • 2 tbsp powdered sugar (or more, to taste)
  • 1/2 tsp vanilla extract
  • 3/4 cup (100g) fresh strawberries, finely diced
  • 6 oz (170g) semi-sweet or bittersweet chocolate, chopped
  • 2 tbsp (28g) unsalted butter

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and prepare your piping bag.
  2. In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium until butter melts and mixture just begins to boil (2-3 minutes).
  3. Remove from heat, add flour all at once, and stir vigorously until a dough forms and pulls away from the sides (about 1 minute).
  4. Return pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough. A thin film will form on the bottom.
  5. Transfer dough to a mixing bowl and let cool for 3-4 minutes.
  6. Add eggs one at a time, mixing well after each, until dough is glossy and thick but pipeable.
  7. Spoon dough into a piping bag fitted with a 1/2-inch round tip. Pipe 1-inch rounds onto the prepared baking sheet, spacing apart.
  8. Wet your finger and gently press down any peaks.
  9. Bake at 400°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for 15-18 minutes more, until puffed and golden.
  10. Remove from oven and poke a small hole in each with a skewer to release steam. Cool completely on a rack.
  11. For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla, and beat again.
  12. In another bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese mixture.
  13. Stir in diced strawberries. Chill until ready to use.
  14. Cut each pastry in half horizontally. Pipe or spoon a heaping teaspoon of filling onto the bottom half, then cap with the top.
  15. Melt chocolate and butter together in a microwave-safe bowl or small saucepan in 20-second bursts, stirring until smooth and glossy.
  16. Dip the top of each filled eclair bite into the chocolate, letting excess drip off. Set on a rack or parchment to set (about 20 minutes).
  17. Serve within 2 hours for best texture, or refrigerate until serving.

Notes

For best results, serve within 2 hours of assembling. Pastry shells can be made ahead and filled/dipped just before serving. Use a 1:1 gluten-free flour blend for gluten-free bites. Chill filling and tools for fluffier cream. If chocolate seizes, add a teaspoon of butter and stir gently. Practice makes perfect—don’t worry if your first batch isn’t bakery-perfect!

Nutrition

Keywords: eclair bites, chocolate covered, strawberry dessert, party dessert, choux pastry, easy eclairs, bite-sized dessert, cream cheese filling, ganache, Valentine's Day, baby shower dessert

Find it online: https://zorbmeal.com/chocolate-covered-strawberry-eclair-bites-easy-party-dessert-recipe/