FOOD + ENTERTAINING
SPRING PASTEL ECLAIRS
Makes 25 eclairs
Filling
1 ½ cups milk
½ vanilla bean , split lengthwise , seeds scraped out and reserved
5 egg yolks ½ cup sugar 3 tablespoons cornstarch
1 tablespoon cold unsalted butter , diced
Pastry
8 tablespoons ( 1 stick ) unsalted butter , cubed
1 ½ teaspoons sugar ½ teaspoon salt 1 cup all-purpose flour ( see box ) 4 large eggs
Glazes
3 cups confectioners sugar
2 tablespoons thawed frozen orange juice concentrate mixed with 1 teaspoon water
1 ½ tablespoons cranberry-raspberry juice
2 tablespoons Concord grape juice concentrate mixed with 1 teaspoon water
For the filling :
Heat the milk , vanilla pod and scraped seeds in a medium saucepan over medium heat . When it boils , remove from the heat and let steep for 5 minutes . Whisk together the egg yolks and sugar in a medium bowl until light and fluffy . Whisk in the cornstarch until smooth .
Remove the vanilla pod from the milk mixture and discard . Carefully whisk ½ cup of the hot milk mixture into the egg yolks until incorporated , then whisk the egg yolk mixture back into the saucepan . Cook over medium-high heat , whisking constantly , until the mixture is gently bubbling and thickened and coats the back of a spoon , about 5 minutes . Remove from the heat and whisk in the butter . Transfer the mixture to a glass or metal bowl and let cool slightly , about 10 minutes .
NOTE
When measuring flour , spoon it into a dry measuring cup and level off the excess . ( Scooping directly from the bag compacts the flour , resulting in dry baked goods .)
SPRING 2018 71