Strawberry Eclairs

Ratio by Michael Ruhlman

Basic Pate a Choux (for éclairs)

8 ounces water

4 ounces butter (1 stick)

1 tablespoon sugar

1/8 teaspoon salt

4 ounces flour (a scant cup)

8 ounces eggs (4 large eggs)

Bake at 425F for 13 minutes, then reduce heat to 350F and bake for 10 to 20 minutes longer.

Crème Patissiere

8 ounces milk

8 ounces cream

1 vanilla bean (use 1 tablespoon vanilla extract)

4 ounces sugar (about ½ cup)

8 ounces egg yolks (about 8 egg yolks)

6 tablespoons cornstarch

3 ounces milk

2 ounces butter (1/2 stick)

Add ¼ cup strawberry puree to make strawberry pastry cream

UPDATE: Add more starch to compensate for excess liquid from strawberries.