Cream strawberry éclairs
Ingredients
- 250 grams water
- 125 grams unsalted butter, room temperature
- 2,5 sea salt
- 140 grams all-purpose flour, sifted
- 250 grams eggs (weight without the shells), slightly beatten
- 400 milliliters double cream
- 3 tablespoons powdered sugar + little to sprinkle on the end
- 18-24 strawberries, washed and sliced
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