Rainbow Eclairs

Pate a Choux is a very versatile batter. These expand so much and are very easy to make. Celebrate the last live pride video with these beautiful pastries. There are two methods to coat them. You can go the easier way and buy colored candy melts, melt and dip individual eclairs, or you can make a glacage glaze and stripe them.

Ingredients list (pate a choux)

Water 8 oz

Butter, unsalted 4oz

Sugar 1 tsp

Salt 1 tsp

AP flour 6 oz

Eggs, whole 10 oz

ingredients for the glaze

(if you don't want to make it, you can use candy melts and melt them instead)

Water 195 grams

Sugar 300 grams

Glucose 300 grams

Condensed Milk 215 grams

Powder gelatin 6 tbsp

White chocolate 217 grams

Food color (whatever color you want)

For the filling

(you can use anything from butter creams to mousses but here a light whipped cream is good too)

heavy whipping cream 1 cup

Powder sugar 1/4 cup

Vanilla extract 1/2 tsp

Step 1 : Preheat your oven at 375 F. In a medium pot, add water, butter, salt and sugar. Bring to a boil and then reduce heat and continue to cook until the butter has melted. Then add the all purpose flour and stir with a wooden spoon, continue to cook until it forms a dough and the dough sticks away from the side of the pot and leaves a film on the bottom of the pot. Remove from heat and place it in a bowl of a stand mixer (or if beating by hand or electric hand mixer, place in a good size bowl). Allow for it to sit for about 10 minutes to slightly cool and then beat in the eggs one by one on medium speed. Your dough should be smooth, shiny and pasty.

Step 2 : Snip the end of a piping bag and add a large piping tip (or use a ziplock bag and cut a corner. If you don't have a piping tip, it's okay, just make sure the hole is large enough) fill it with enough batter to comfortably pipe. Make sure you line a baking sheet with parchment paper. Then pipe a line 6 inches long and pressing hard enough to make it about 3/4 of an inch thick. The key is to pipe slow. As your piping, to stop, stop piping and pressing, then roughly lift the piping bag upwards to make a nice clean cut. Make sure you leave about 2 inch space around each eclair because it expands. You can grab one small bowl and add an egg with a teaspoon of water and whisk to make an eggwash. using a pastry brush, dip it in the egg mixture and brush the tops of the eclairs lightly before baking. Bake at 375 F for the first 15 minutes, then continue to bake at 325 until golden brown and dry, about an additional 8-10 minutes. Let it cool completely.

Step 3: in the meantime, you can make the glaze. Of course you can skip this step and just buy colored candy melts and melt them. if so skip this step. In a small bowl add 1.5 cups of cold water and sprinkle your powder gelatin to bloom. Let it sit for a 5 minutes. In a medium sauce pot add the water, sugar and glucose (corn syrup) and bring to a boil. After it boils add the bloomed gelatin and condensed milk. Mix until the gelatin melts. Remove from heat. In a large bowl, add the white chocolate and pour over the milk mixture. Mix slowly starting from the center outward until melted. Divide the glaze into six even portions and add food color to each one and mix. The glaze is now ready to use.

Step 4: To make the filling, whip the whipping cream with powder sugar and vanilla until it looks like whip cream. Do not over mix or you will make sweet butter. To assemble, make two holes in the bottom of each eclair. One on the beginning and one on the end. You can use a small knife or a star piping tip. Big enough for a small piping tip to fit. Fill another piping bag with the whipped cream and insert the tip on one of the holes and fill enough through both holes. Then dip the top of each eclair on each colored chocolate and decorate with sprinkles if you want. Enjoy!

Jerry Tapia


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©2020 by Jerry Tapia