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Pastel Swirl Éclairs

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Delicate choux pastry eclairs filled with a creamy vanilla custard and topped with a pastel-colored swirl glaze for a whimsical and elegant treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1/4 tsp salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter (for pastry cream)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2–3 tbsp milk
  • Food coloring in pastel shades (pink, blue, lavender, yellow)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine butter, water, and salt. Bring to a boil, then add flour all at once, stirring vigorously until a dough forms and pulls away from the pan.
  3. Transfer dough to a mixing bowl and let cool slightly. Beat in eggs one at a time until smooth and glossy.
  4. Pipe dough into 4-inch strips on the prepared baking sheet. Bake for 20–25 minutes until puffed and golden. Cool completely.
  5. For the pastry cream, heat milk in a saucepan until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Gradually whisk hot milk into the mixture, then return to pan and cook until thickened. Remove from heat, stir in butter and vanilla. Chill until set.
  6. Fill cooled eclairs with pastry cream using a piping bag fitted with a small tip.
  7. For glaze, mix powdered sugar with milk until smooth. Divide into bowls and tint each with pastel food coloring. Swirl colors together slightly, then dip tops of eclairs to create a marbled effect.
  8. Allow glaze to set before serving.

Notes

  • Do not overmix the glaze or the swirl effect will be lost.
  • Chill pastry cream completely before filling to avoid soggy shells.
  • Eclairs can be made a day ahead and stored in the fridge.

Nutrition

Keywords: eclairs, pastel, swirl, French dessert, custard, choux pastry

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