Peachy the Magazine Spring 2018 | Page 74

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 incorpo- rated 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 com- pletely 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 pre- pared 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. 72 PEACHYTHEMAGAZINE.COM 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). Alterna- tively, 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