Real Recipes From Real Home Cooks ®

strawberry chocolate eclair fantasy

(23 ratings)
Blue Ribbon Recipe by
Brandi Kirkpatrick
Burley, ID

I whip out this dessert to impress company. However, it does require some setting time, so it can't be for surprise company. It is a wonderful dessert though and very delicious.

Blue Ribbon Recipe

This dessert is made to impress and has a beautiful presentation. Takes a little extra time, but the end result is well worth it. The bottom layer is similar to an eclair and provides a base for the pie. A layer of melted chocolate protects the pastry from becoming soggy, Then, there is a decadent layer of sweetened cream cheese that's topped with whipped cream and glazed strawberries. As if that wasn't enough, the dessert is drizzled with chocolate. Impressive and delicious!

— The Test Kitchen @kitchencrew
(23 ratings)
yield 8 serving(s)
prep time 4 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For strawberry chocolate eclair fantasy

  • 3/4 c
  • 6 Tbsp
    butter or margarine
  • 3/4 c
    all-purpose flour
  • 1/8 tsp
  • 3 lg
  • 1 1/2 c
    semi-sweet chocolate morsels, divided (9 oz.)
  • 3 Tbsp
  • 2 tsp
    vanilla extract, divided
  • 1 pkg
    Neufchâtel (light cream cheese), softened (8 oz.)
  • 1/2 c
    powdered sugar
  • 15 lg
    strawberries, hulled and tops trimmed level
  • 1/3 c
    seedless raspberry jam
  • 1 3/4 c
    frozen whipped topping, thawed
  • powdered sugar

How To Make strawberry chocolate eclair fantasy

  • Oven preheating.
    Preheat oven to 450° F. Grease 9-inch pie plate.
  • Flour and salt stirred into boiling water and butter until a ball forms.
    For the eclair shell, heat water and butter to a boil in a small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.
  • Dough spread into a baking dish.
    Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
  • Crust baking in the oven.
    Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
  • Melted chocolate spread over eclair crust.
    FOR FILLING: Place 1¼ cups morsels and milk in a medium uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.
  • Cream cheese, sugar, and remaining vanilla extract spread on top of the chocolate.
    Beat cream cheese, sugar, and remaining vanilla extract in a small mixer bowl until smooth. Spread evenly over the chocolate layer. Arrange strawberries on cheese layer with pointed sides up.
  • Brushing warmed jam over the strawberries.
    Microwave jam in a small uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
  • Piping whipped topping in between strawberries.
    Pipe or dollop whipped topping between strawberries and éclair shell edge.
  • Melted chocolate in a piping bag.
    Place remaining morsels in a heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of the bag.
  • Chocolate drizzled over pie and dusted with powdered sugar.
    Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.