Strawberries are plentiful at the moment where I live so I decided to try something a little fancy this week and make this wonderful strawberry cream eclairs. The inspiration came from Blondie at Baking With Blondie. Most of this recipe is hers although I decided I didnt need to make chocolate sauce and I would go for donut shaped eclairs. The recipe was surprisingly easy and when I served these for morning tea my friends all thought I had bough them so that did wonders for my cooking ego hehe.

Strawberry Whipped Cream

Ingredients

• 1 lb strawberries, stems removed and sliced
• 1 pint of heavy whipping cream
• 1 t vanilla
• 1/2 cup powdered sugar

Directions

1. Throw your metal mixing bowl and whisk attachment into the freezer.
2. Add strawberries to your food processor and puree the life out of them. If you want little chunks of strawberry in your cream then stop while they still remain visible. Personally I prefer a smoother texture.
3.  Remove mixer bowl and whisk from freezer, and place onto your stand mixer. Add heavy whipping cream and whip until stiff peaks form (starting on low for about a minute, then low-medium for a minute, and medium for a minute… on and on until you hit high). When stiff peaks form, add vanilla and powdered sugar.
4. Blend. Taste. Adjust sweetness to your liking.

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Final Preparation

1. Take your little donut shaped eclairs and gently cut them in half.
2. Leaving the bottom half where it is pipe your strawberry cream mixture around the eclair.
3. Cover with the top half of the eclair and dust with icing sugar.

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