Lover's Leap Eclairs

Ingredients

Pâte à Choux:

• 2 sachets Lovers Leap 
• ½ cup butter 
• 1 cup water 
• 1 cup flour 
• 4 eggs 

Strawberry Filling:

• 1 ¼ cup fresh strawberries, cubed into small pieces 
• ¾ cup strawberry jam 

Cream Filling:

• 4 oz cream cheese, room temperature 
• ¼ cup powdered sugar 
• 2 cups whipping cream, room temperature 
• 1 tbsp vanilla bean paste 

White Chocolate Drizzle

• 8 oz white chocolate 
• 1 tablespoon whipping cream 
• 1 drop red food coloring 

directions

1. Preheat the oven to 400 degrees. 
2. In a medium saucepan, melt the butter, water, and lovers Leap together over medium heat. Pour through a sieve to remove the brewed tea and add back to the saucepan. Add the flour to the mixture all at once and continue to mix over the heat for another minute until a dry dough appears.  
3. Set aside to cool for 15 minutes. 
4. Once slightly cooled, add the eggs and beat with a hand mixer. 
5. Place the dough in a pastry bag fitted with a star attachment. Pipe 4-inch sticks onto a baking sheet fitted with a parchment sheet one inch apart. 
6. Place in the preheated oven in the middle rack and bake for 20-25 minutes, or until golden brown and puffed. 

Strawberry Filling: 

1. Fold the fresh strawberries with the preserves and place in a pastry bag. 

Cream Filling: 

1. Add the cream cheese into a standing mixer with the powdered sugar and beat for 30 seconds. Scrape down the sides of the bowl. With the mixer on low, slowly drizzle in one cup of the whipping cream. Turn off the mixer and scrape down the bowl. With the mixer on medium, add the rest of the whipping cream. Beat on medium/high until a thick cream appears. Add in the vanilla bean paste and mix just until combined. Place in a pastry bag and set aside. 

White Chocolate Drizzle: 

1. In a microwave safe bowl, melt the white chocolate and cream together in the microwave in 20 second increments, mixing between each time. Depending on the white chocolate, it may need more cream. Once melted, add the drop of food coloring until desired color. 
2. To assemble, slice open the baked pastry. Add in a layer of the strawberry sauce, pipe in the cream, add back the top of the pastry, and drizzle with the ganache.