White Chocolate-Vanilla Baby Éclairs
Serves: 32
 
Ingredients
  • ¼ cup unsalted butter
  • ¼ cup water
  • ¼ cup whole milk
  • 1 teaspoon granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 large egg white, room temperature
  • White Chocolate Glaze (recipe follows)
  • Vanilla Pastry Cream (recipe follows)
  • ⅛ teaspoon blue edible petal dust*
  • ⅛ teaspoon pink edible petal dust*
  • Garnish: assorted pink, blue, and white sprinkles*
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. Using a pencil and a ruler, draw 16 (3-inch) evenly spaced lines onto each parchment paper sheet. Turn parchment paper over.
  2. In a medium saucepan, melt butter over medium heat. Add ¼ cup water, milk, sugar, and salt. Bring to a boil. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms in bottom of pan, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with paddle attachment. With mixer on low speed, beat dough until warm to the touch, approximately 1 minute. Add eggs and egg white, one at a time, beating until combined.
  3. Transfer batter to an 18-inch piping bag fitted with a 9/16-inch French star tip (Wilton #4B). Holding tip approximately ¾-inch above parchment paper, apply even pressure to bag and slowly pipe out an oblong shape along each traced line. As you reach the end of each line, begin lessening pressure on piping bag. Stop applying pressure, and lift bag, leaving a small curl at end of éclair. Wet a finger with water, and press down tips of éclairs.
  4. Bake for 15 minutes. Rotate pans, and bake until puffed and golden brown, approximately 10 minutes more. Let cool completely on wire racks.
  5. Holding éclair by bottom half and parallel to surface of White Chocolate Glaze, dip top of éclair in White Chocolate Glaze. Slowly lift one end of éclair, letting excess glaze run of . Keeping éclair parallel to glaze, lift éclair out of glaze. Place on parchment, glaze side up. Repeat for remaining éclairs.
  6. Reheat remaining glaze for approximately 30 seconds in microwave oven. (If needed, stir in 1 teaspoon heavy cream to make glaze more fluid.) Divide glaze between 2 bowls. Add blue petal dust to one bowl of glaze, stirring until desired color is achieved. Add pink petal dust to other bowl of glaze, stirring until desired color is achieved. Using a fork and working with one color at a time, drizzle pink and blue glazes over one end of éclairs. While chocolate is still wet, garnish with sprinkles, if desired. Let dry until glaze is firm, at least 10 minutes, but preferably several hours or overnight.
  7. Using a ¼-inch round piping tip (Wilton #3), poke 2 holes in bottoms of éclairs, approximately ¾ inch from each end. (Insert a skewer into holes, moving it around to create space inside entire éclair.)
  8. No sooner than an hour before serving, fill a pastry bag fitted with the ¼-inch round piping tip (Wilton #3) with desired hue of Vanilla Pastry Cream. Place piping tip into a hole in bottom of an éclair. Apply gentle pressure on piping bag to begin filling éclair. Pipe enough pastry cream into second hole until éclair feels heavy. Repeat with remaining éclairs and remaining pastry cream. Serve immediately.
Notes
*Available at most cake supply stores.

EDITOR’S NOTE: Éclairs will get soggy if filled with Vanilla Pastry Cream too soon, so it is best to pipe the cream into the éclairs just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-vanilla-baby-eclairs-recipe/