- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 7 tablespoons unsalted butter, in slices
- 1 cup + 3 tablespoons bread or all-purpose flour*
- 4-5 large eggs
- 2 tablespoons Dixie Crystals Confectioners Powdered Sugar
- 2 cups whole milk
- 1 + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 large eggs
- 4 large egg yolks
- Pinch salt
- 1 tablespoon vanilla extract
- 5 tablespoons cornstarch
- Violet flavor syrup as needed
- 2 1/2 cups Dixie Crystals Confectioners Powdered Sugar
- 1 tablespoon corn syrup
- 4 tablespoons water
- Red food color
- Blue food color
- 1 pint blueberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Line 2 cookie sheets with parchment paper and set aside.
- In a large saucepan, bring milk, water, salt, sugar, and butter to a boil.
- Remove boiling mixture from heat source and rapidly stir in flour with a wooden or heat resistant rubber spatula.
- Return mixture to heat source and stir over heat for at least 2 minutes or until the mixture forms a ball and leaves a dry looking dough type of film on the bottom of the pan.
- Remove from heat. Incorporating eggs can be done using a stand mixer or hand held mixer. Either drop batter in a mixer bowl fitted with a paddle attachment or in a regular bowl.
- Mix in, 1 at a time, 4 of the 5 eggs. Wait for the previous egg to be fully incorporated before adding the next. Mix until mixture is smooth and shiny. The mixture should be glossy and be slightly firmer than mayonnaise. If it still a little too firm, beat remaining egg and add just enough for the mixture to be glossy yet firm enough to hold a piped shape.
- Fill a piping bag with a plain tip of approximately 1/3-inch diameter (Ateco #825). Pipe batter evenly into 4-inch tubes about 1 1/2-inches apart. Sprinkle éclairs with powdered sugar.
- Place in oven at 375°F and after 5 minutes reduce temperature to 350°F. Bake until very dry, crisp, and deep golden. About 40-45 minutes. Do not underbake as this will cause eclairs to collapse. When you believe they are done, take one (ugly) éclair out the oven and feel the sides, it should feel crisp. Let it sit for a 3-4 minutes, if it does not collapse, remove others from the oven.
- While éclairs are cooling, prepare filling by bringing milk and 1 tablespoon sugar to boil in a small saucepan.
- In a separate bowl whisk eggs, egg yolks, salt, and remaining 2 tablespoons sugar until thick and pale, about 2 minutes. Add vanilla and cornstarch.
- When milk comes to a boil add about 1/4 of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
- Whisk vigorously to prevent burning; once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and set bowl into a bowl filled with ice cubes to rapidly chill the cream.
- Once the cream is lukewarm add violet flavor to taste. Brands vary in strength and therefore it is best to trust your taste buds for best amount.
- On both ends of éclairs make a small hole with points of paring knife. If desired,chilled cream can be flavored with a few tablespoons of berry liquor or orange liquor. Place a small round piping tip into a pastry bag and fill halfway with pastry cream.
- Fill eclairs by piping filling into both ends. Check to mak sure éclairs should feel heavy; one can quickly be fooled into thinking they were properly filled.
- Mix remaining powdered sugar with corn syrup and water in a bowl wide enough for eclairs to be dipped.
- Add 2 drops of red food color and 1 drop blue. If needed repeat same ratio to obtain the right depth of color.
- As a trial dip an éclair into the glaze. Hold it out of glaze for several seconds upside down until dripping stops. If glaze consistency is right and not dripping too much then continue to dip the rest of the éclairs. Otherwise add a small amount of powdered sugar to thicken glaze.
- Place éclair on a serving tray and place a few blueberries on the surface before glaze dries to the touch.
- Keep eclairs refrigerated.
DIXIE CRYSTALS INSIGHT
- Éclair shells can be made days ahead of your special occasion. Once baked place in freezer bags and defrost at room temperature when needed. Once defrosted place in 400°F oven for 4 minutes to make them crisp again. Then proceed with filling and finishing.
- Violet flavoring syrup can be purchased online and in specialty baking shops.