Occasionally I like to go back and visit my skills with basic French pastries. Eclairs were always a favorite childhood treat. The standard chocolate coating doesn't fit my now colorful life, so I took the unicorn approach to decorating eclairs and made them pastel colored and covered in sprinkles.
The twinkling cream filling is light, creamy and pairs perfectly with the classic sweet choux that makes up the dough for the eclairs. Topped with a colorful coating and sprinkles, I'd say any little unicorn would want one of these for brunch!
The classic choux paste is a versatile base for many of my favorite things. Profiteroles are at the top of that list, followed by eclairs and cream puffs. The choux can be made savory by omitting the sugar and used for cheese filled puffs and other great party foods. It's a great one to learn and not as intimidating as it may sound. It can even be fried! Eclairs are a great way to start since you just pipe straight lines as long as you want them to be. The dough puffs up and browns and creates a hollow cavity that is great for filling with the twinkling cream or even a chantilly cream!
You can find the recipe for classic choux and twinkling filling here: Heavenly Eclairs
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.