As part of Tulip and Thistle’s first Recipe Wednesday, we give you pink eclairs from Sweetapolita. We can’t wait to try these!
Yield: 12-14 4-inch éclairs
For the Vanilla Pastry Cream
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
5 egg yolks
1 cup whole milk
1 cup half-and-half
1 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter
For the Pâte à Choux
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour
3 large eggs
For the Glaze
1 1/2 cups confectioners’ sugar
Pink food coloring gel
1. In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until combined; set aside.
2. Combine the milk and half-and-half in a medium saucepan and heat over medium-high heat until it simmers. Whisk half of the hot milk into the egg mixture. Return egg-milk mixture to the saucepan and cook over medium heat, whisking constantly, until mixture thickens and two or three large bubbles appear on the surface. Whisk in the vanilla and butter. Pour the mixture into a heatproof bowl and cover with plastic wrap. Chill in the refrigerator until set, at least 3 hours.
3. Adjust an oven rack to the middle position and preheat the oven to 450°F. Line a baking sheet with parchment paper. In a medium saucepan, combine 3/4 cup water, butter, sugar, and salt over medium-high heat and cook, stirring, until the mixture just comes to a boil. Quickly stir in the flour and continue to stir until the mixture comes together and pulls away from the sides of the pan. Reduce the heat to medium and continue to stir for 2 minutes more (a film may form on the bottom of the pan–this is okay).
4. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until the mixture cools slightly and the steam disappears, about 3 minutes.
5. Slowly add the eggs, one at a time, mixing to completely incorporate after each addition. Stop mixer and scrape down the sides of the bowl and the paddle as necessary.
6. Spoon the batter into a pastry bag or resealable plastic bag fitted with a round tip (Wilton Round Tip #1a). Pipe 12 to 14 straight 4-inch lines, spaced 2 inches apart, onto the baking sheet.
7. Bake for 15 minutes, do not open the oven door. At this point, the éclairs will be puffed and golden brown. Reduce the heat to 350°F and bake until éclairs appear dry and are a deep golden brown, 15 to 20 minutes more. Do not underbake; this may cause the éclairs to collapse. Let cool completely on pan.
8. When éclairs have cooled, use a small skewer to poke a hold in either end of each one. Gently move the skewer around the inside the éclair to clear a space for the cream.
9. Spoon the cooled pastry cream into a pastry bag or resealable plastic bag fitted with a Wilton Round Tip #230. Fill éclairs with pastry cream from both ends, taking care to not overfill.
10. In a medium bowl, combine the confectioners’ sugar and 1 to 2 tablespoons of water until smooth. Stir in a few drops of pink food coloring until the desired color is achieved. Hold an éclair over the bowl of glaze, spoon the glaze over it, and spread to coat the top. Place the éclairs in individual rectangular treat cups and arrange on a rectangular platter in a single layer. Replenish platter as necessary.