Cover with plastic wrap , pressing the plastic directly against the surface to prevent a skin from forming . Chill at least 2 hours or until ready to serve .
For the pastry :
Preheat the oven to 425 degrees . Line a sheet pan with parchment paper . Combine 1 cup water , the butter , sugar , and salt in a medium saucepan and bring to a boil over medium-high heat . When the mixture boils , immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth , 1 minute . Continue to cook , stirring constantly , until the dough pulls away from the sides of the pan , about 30 seconds more . Scrape the mixture into a large bowl . Using an electric mixer on medium speed , add the eggs 1 egg at a time , mixing well after each addition , until they are completely incorporated and the mixture is thick and smooth .
Transfer the mixture to a pastry bag fitted with a medium round tip . Pipe 2-inch lengths of dough onto the prepared baking sheet leaving about ½ inch between each . To make smooth eclairs , dip your finger in water and smooth out any bumps or points in the dough .
Bake for 20 minutes , then reduce the heat to 375 degrees and bake until the eclair shells are puffed up and golden brown , about 30 minutes more . Place the eclairs on a wire rack and let cool completely on the baking sheet .
Transfer the chilled pastry cream to a pastry bag fitted with small plain tip . Use the tip to gently poke a hole into one end of each eclair shell . Pipe the custard into the eclairs until they are just filled ( do not overfill ). Alternatively , you may split each eclair open with a knife so that it opens like a book and spoon in the filling .
For the glazes :
Place 1 cup of confectioners sugar in each of 3 medium bowls . Whisk the orange juice concentrate and water into one , the cranberry-raspberry juice into one and the Concord grape juice and water into one , mixing until smooth . Dip the top of each filled eclair into the desired glaze , letting the excess drip off before turning over and placing on a platter . Let the eclairs rest until the glaze dries and is shiny , 30 minutes .
Recipe from Food Network Kitchen
24 PEACHYTHEMAGAZINE . COM