Transform your morning smoothie into something more exciting with these strawberry papaya smoothie eclairs with a strawberry custard filling.
How to make strawberry papaya smoothie eclairs
All eclairs have their origin in the magical dough called choux pastry. I’m not much of a science lover but it absolutely fascinates me to see how a pastry when baked in the oven can get hollow inside. It all begins with a choux pastry recipe containing water, butter, flour and eggs. To make the strawberry papaya smoothie eclairs, you also need to work on two other elements – the strawberry custard and the strawberry papaya buttercream frosting.
How to make choux pastry for eclair recipe
You first begin by heating water and butter together in a heavy bottomed saucepan. The heat is gentle and the butter needs to melt homogeneously into the water. Once it’s sufficiently warmed through, you turn off the heat, dump in the flour and combine everything together. Put it back on heat as you want the water within the dough to evaporate. Finally, you transfer the mix to a bowl and introduce moisture back into the dough with eggs. Once it’s sticky to the touch, you start piping them onto a baking sheet. The first 5 minutes of bake time calls for a super hot oven at 220 C. This gives the eclairs a generous rise, leaving it hollow in the middle. Then you turn down the oven and let the shells bake at 180 C for the rest of the time.
Ingredients for strawberry papaya smoothie eclairs
There are two different elements that this eclair needs. One is the filling to go inside the hollowed choux pastry, the other is a topping on the shells. Eclairs are highly customisable, you can add as many or as few fillings as you’d like. I’ve filled my eclairs with a vegetarian instant strawberry custard. You could make the more traditional custard by tempering egg yolks and sugar with milk and cream. But I’m constantly looking for ways to simplify tasks without compromising on taste. However, I’d love to be demonstrate a traditional creme pat recipe sometime soon, which you can use as a filling for these.
I haven’t followed the recipe on the back of the custard powder carton because it usually makes a rather runny custard. For the filling, I wanted something a bit more firm so as to ensure it didn’t seep through the pastry. So, I’ve increased the amount of custard powder in the recipe. This thickens it and ensures that it fills the entire hollow of the eclairs.
How to make the strawberry papaya smoothie buttercream
This is my absolute favourite part about the strawberry papaya smoothie eclairs – the buttercream frosting that goes on top of the finished eclair. It’s a beautifully fruity buttercream made by flavouring the milk with pureed papayas and strawberries. I’ve used the boiled milk buttercream frosting because let’s be real, it’s the best thing to ever exist on the planet after sliced bread! 😍I’ve also used a pink to peach ombre technique using cling wrap. Instead of using plain full fat milk, I’ve added freshly pureed strawberries and papaya to this mix, which flavours it so exceptionally well. The rest of the steps remain same! You can go the extra mile and make this into the best cream cheese frosting too! Are you seeing all the incredible ways you can customise this?
I hope you give these strawberry papaya smoothie eclairs a go, they’re so incredibly delicious, you’ll wonder why you’ve never eaten a dessert with this combo before!
- 600 grams full fat milk
- 60 grams instant strawberry custard powder
- 30 grams caster sugar
- 200 grams full fat milk
- 100 grams caster sugar
- 100 grams fresh ripe papaya, pureed
- 50 grams fresh strawberries, pureed
- 3 tablespoons (30 grams) all purpose flour
- 130 grams salted butter, room temperature
- 169 grams water
- 85 grams salted butter
- 106 grams all purpose flour
- 3 eggs + extra for egg wash
- 1 teaspoon vanilla extract
- First, begin by making the strawberry custard. In a heavy bottomed saucepan, add milk and custard powder. The heat will be off at this stage.
- Whisk it well so the custard powder mixes with the milk uniformly.
- Add the caster sugar and mix well.
- Heat the mix initially on low heat until the sugar dissolves. Then increase heat to medium high and boil it for 3 minutes until it gets thick.
- Transfer to a bowl, cover with parchment paper and let it cool down to room temperature.
- Then refrigerate overnight.
- In a heavy bottomed saucepan, add water and butter.
- On medium heat, mix until the butter melts and combines with the water.
- Once it starts to just simmer, turn off the heat and add the flour.
- Mix rigorously until the floury lumps have disappeared.
- Turn the heat back on medium and beat the flour mix continuously. You could use a wooden spoon to make it easier to mix the flour and water mix.
- Stir it rigorously for about 3 – 4 minutes. You know it’s done when a thin film of flour forms at the bottom of the saucepan and doesn’t come off.
- Transfer immediately to a bowl and beat on low using electric beaters. This is to help cool down the pastry dough as you don’t want to add eggs to hot dough as it will scramble.
- After beating on low for about 2 minutes, start adding the eggs, one at a time, beating on low speed.
- Add vanilla extract and mix.
- Before adding the final egg, beat it and add little at a time.
- The dough should feel sticky to the touch.
- Transfer to a piping bag fitted with a round nozzle. Pipe 10 cm lines on a parchment paper placed on a baking tray.
- Bake in the oven at 220 C for 5 minutes. Lower the temperature to 180 C and bake for a further 30 minutes.
- As soon as the pastry is out of the oven, invert it and make a hole in the bottom using a wooden skewer / toothpick.
- This helps heat / steam to escape the eclairs and doesn’t make it soggy.
- Let it cool down to room temperature.
- Heat full fat milk and caster sugar on low heat in a heavy bottomed saucepan.
- Add strawberry puree and papaya puree and give it a good whisk.
- Once everything is well combined and the sugar has dissolved, turn off the heat, add the flour and whisk rigorously until the flour has combined
- Once all the lumps have gone, turn the heat on to medium high and boil the mix for about 3 – 4 minutes.
- Transfer to a bowl to cool down to room temperature.
- Once cooled, take room temperature softened salted butter and beat on low speed for about 30 seconds until smooth.
- Add the cooled to room temperature pudding mix into the butter in 3 – 4 instalments and beat on medium speed for about 30 seconds between each addition.
- Once you’ve added all the pudding mix, increase speed to high and beat for 2-3 minutes. Use a spatula to scrape the sides and bottom of the bowl after every minute.
- Divide the frosting into three parts. First part will be its natural pale peach color, color one part blush pink and the third part with a peachy orange color.
- On a cling wrap sheet, pipe vertical lines of each color next to each other.
- Roll the cling wrap from one side like a swiss roll and seal the two open ends to keep the roll intact
- Transfer the roll into a piping bag fitted with a Wilton 6B nozzle ensuring that the open end closest to the roll of the cling wrap is entered first. Refer to the video for a visual demonstration.
- Widen the hole in the bottom of the éclair slightly to pipe the custard. Use a Wilton 10 round nozzle and pipe the strawberry custard inside the eclairs.
- Turn it over and pipe swirls of buttercream on top.
- Add sprinkles and finish off with a halved strawberry.
- Refrigerate until needed to serve.