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.
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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