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Éclairs aux Fraises
Cold Chantilly éclairs filled with vanilla whipped cream and whole strawberries seasoned with fine sugar and Swiss kirschwasser, lightly dredged with fine sugar.
Method
Steps
Step 1
Have six finished cold Chantilly éclairs ready from the linked preparation, already filled with their vanilla whipped cream and lightly dusted with powdered sugar. Keep them refrigerated at 40°F or below until assembly.
Step 2
Pick over twenty-four sound fresh strawberries. Wash them under running potable water before removing their green hulls, drain and gently dry them with a clean towel, keeping the berries whole. Put them in a clean nonreactive bowl with one tablespoon fine sugar and one tablespoon Swiss kirschwasser. Mix well and keep refrigerated at 40°F or below until needed.
Step 3
Arrange four of the seasoned whole strawberries in the side opening of each of the six éclairs, nestled with its existing vanilla whipped cream.
Step 4
Dredge a little fine sugar over the cakes and serve promptly while cold.
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