1/2 cup + 2 Tbsp. all-purpose flour

3/4  teaspoon granulated white sugar

1/2 tsp. vanilla powder (optional)

pinch of nutmeg (optional)

1/4 teaspoon salt

4 tablespoons unsalted butter, cut into pieces

1/2 cup  water

2 large eggs, lightly beaten

1 egg beaten (for egg wash)

1. Preheat the oven to 400° F. Prepare a sheet tray with baking (parchment) paper. Draw lines with pencil for desired length you want. Turn paper over.  In a small bowl combine the flour, sugar, vanilla powder, nutmeg and salt. Place the butter and water in a saucepan on medium high heat and bring to a boil. Remove from heat and with a wooden spoon add the flour mixture (all at once) and stir to combine. Return to heat and stir vigorously until the dough comes away from sides of the pan and forms a smooth ball (about 2 minutes). Transfer the dough to an electric mixer and beat on low-speed for 1 minute. Once the dough is lukewarm, start beating in the eggs and continue to mix until a thick smooth paste forms.

2. Place the dough in a pastry bag(making sure no air bubbles) fitted with a large round tip (Ateco 806 or 808-I like the 808). Pipe strips of dough using a 45 degree angle, to desired length (I like 3 inches). Leave at least 2 inches in between.  Use a finger dipped in water to tap down any points of dough. (You don’t want any peaks of dough as they will burn). Brush with egg wash. Bake for 15 minutes, then reduce oven to 350° F and continue to bake for about 25 more minutes or until golden brown and when insides are not wet. Remove the tray from the oven and pierce the ends of each eclair puff with a toothpick (this ensures the eclairs don’t delfate). Return the tray to the oven and turn off oven and prop open oven door slightly and leave eclairs in oven to dry for about 10-15 mins. Note: if insides are not done the insides will turn a weird grayish color. After the drying time remove tray and allow eclairs to cool on a wire rack.

Tip: If you are not serving right away do not fill with filling as they will turn soft. You may “recrisp” your shells in an oven at 325 degrees for a few minutes the next day or so if you want to wait to fill and serve. Just store your shells in a ziplock bag.

How to fill eclairs:

Using a sharp tip of a knife, drill 2 small holes on underside of eclair shells. Fit a piping bag with a small star tip and stick into each hole. Pipe the pastry cream into the holes. Stop when you  feel resistance. Note: you can also split the shells horizontallly and pipe the cream in; (I just prefer this way so that is how I do it). If you are not comfortable with this method then by all means you can split the shells and pipe the pastry cream.

How to glaze:

Once the eclairs are filled; dip the top into the glaze and then turn the eclair  vertical to let the glaze “run” down the eclair; wipe glaze off with your finger to avoid running off off the end. Decorate as desired. To speed up drying time you can place in the fridge to chill.

White Chocolate Glaze

3 oz. white chocolate chopped very fine

1.5 oz. heavy cream

gel paste food colors (to generate pastel colors) Note: YOU CANNOT USE LIQUID FOOD COLORS AS THE GLAZE WILL SEIZE.

Place the chocolate in a heat proof bowl. Heat the cream to just a boil. Pour the hot cream over the chocolate and stir well to combine.  If you still have tiny bits of unmelted chocolate place in the microwave and heat at 10 second intervals, stir until melted. Portion out small amounts of ganache and add just a toothpick prick amount at a time of gel color at a time to tint; stir well to combine. To achieve a color that is a bit more opaque you can add a tsp. of confectioners sugar and stir well. You may have to dip the eclairs 2-3 times if you want more of an opaque look.

Chocolate Glaze Option

4 oz. bittersweet chocolate (chopped fine)

4 Tbsp. unsalted soft butter

Place chocolate in a small heat proof bowl and microwave until melted. Stir in the soft butter until smooth.