STRAWBERRY CHEESECAKE ECLAIRS

Eclairs filled with strawberries and a creamy cheesecake filling.

INGREDIENTS:

ECLAIR SHELLS:

CHEESECAKE FILLING:

STRAWBERRY FILLING:

DIRECTIONS:

TO MAKE ÉCLAIR SHELLS:

Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.

TO MAKE STRAWBERRY FILLING:

In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.