Save on Pinterest

Strawberry-Topped Eclair Heart

Total Time

Prep: 30 min. + chilling Bake: 20 min. + cooling


4 servings

This original creation looks like it came straight from a gourmet bakery. It's impressive to serve and flavorful as well.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter, divided
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup whipped topping
  • 1 cup sliced fresh strawberries
  • 3 tablespoons semisweet chocolate chips, melted


  1. For filling, combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  2. Remove from the heat. Gently stir in vanilla and 1 tablespoon butter. Transfer to a bowl. Cover and refrigerate for 1 hour or until chilled.
  3. Meanwhile, in a large saucepan, bring water and remaining butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  4. Trace an 8-in. heart on parchment paper; place on a baking sheet. Spread batter evenly over heart. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely.
  5. Fold whipped topping into chilled filling; spread over pastry. Arrange strawberries over filling. Refrigerate until serving. Just before serving, drizzle melted chocolate over berries.

Recommended Video