One classic recipe of sweet choux and one recipe of twinkling filling with a little bit of melted vanilla candy bark and sprinkles and you have Heavenly Eclairs.
For the Choux:
1/2 cup whole milk
1/2 cup water
pinch of good salt
5T unsalted butter
2 tsp sugar
1 cup AP flour
In a heavy bottom sauce pot, heat the milk, water, salt, sugar and butter until the butter is melted. Then bring the mixture to a boil. Remove from heat to add in the flour all at once and mix quickly. Return to the heat and cook until the paste thickens and comes away from the sides of the pan. About one minute. Do not overcook.
Place the mixture into the bowl of a stand mixer with the paddle attachment. Mix on low until slightly cooled. Add in two eggs and mix until fully incorporated. then add the remaining two eggs one at a time and beat on medium-high until a smooth glossy paste is formed. Place into a piping bag with a round tip depending on the size of eclairs desired.
Pre-heat your oven to 425 degrees F.
Pipe tube shapes from the dough on silicone or parchment lined baking sheets. Bake at 425 degrees for 10 minutes, then reduce the oven temperature to 350 degrees for an additional 10-25 minutes until the dough is puffed, golden and sounds hollow when you tap on the bottom of one. Time will vary based on the size of your eclairs. Allow to cool completely before filling. Cooked dough can be frozen and filled at a later time.
For the Twinkling Filling:
1/2 cup milk
2T AP flour
1/2 tsp vanilla
Pinch of good salt
1/2 cup of sugar
Heat the milk and flour over medium heat in a small saucepan, stirring constantly until a paste forms. Do not brown, remove from heat and stir in vanilla. Place in a small heat safe bowl and cover with plastic wrap directly on the surface so a skin does not form. Allow to cool completely about 10-15 minutes.
In the bowl of a stand mixer with a paddle attachment, cream the butter and shortening together until light and fluffy, add in the salt and sugar and mix for about five minutes. Add the milk and flour paste and beat another 5 minutes or until the filling is light and fluffy and pale in color.
For the Heavenly Eclairs:
2-4 oz vanilla candy bark
1 tsp shortening
Gel food color
Sprinkles or sparkling sugar decor
Cooked choux fingers
Place the filling in a pastry bag fitted with a small round tip. Pipe in filling from each end slowly until the cavity is filled. If making large eclairs, you can fill them from the bottom in three places if necessary.
In the microwave or over a bain marie, melt some vanilla candy bark with a small amount of shortening to thin it enough for dipping. You can add any gel based color to tint the candy coating. Dip the tops of the eclairs about half way down into the candy coating and immediately top with sprinkles or sparkling sugar decor. Allow the tops to set before serving. Can be stored at room temp for 2-3 days if they last that long.