Eclairs with colored glaze

Ingredients:

Eclairs

• 110 g butter
• 1.5 tsp sugar
• 0.5 tsp salt
• 1 cup premium flour
• 4 eggs

Filling

• 1.5 cups of milk
• 1/2 vanilla bean (split one pod lengthwise and scrape out the seeds)
• 5 yolks
• 0.5 cups of sugar
• 3 tablespoons cornstarch
• 1 tbsp (15 g) butter

Glaze

• 3 cups (400 g) powdered sugar
• Mix 2 tablespoons of thawed, cooled concentrated orange juice with 1 teaspoon of water.
• 1.5 tbsp cranberry-raspberry juice
• Mix 2 tablespoons of concentrated grape juice with 1 teaspoon of water.

Preparation:

1. FillingHeat the milk over medium heat and add the vanilla bean and scraped seeds. When the milk boils, remove from heat and let steep for 5 minutes. Remove the vanilla bean from the milk and discard.
   
   In a separate bowl, beat the egg yolks with sugar until foamy. Then stir in the cornstarch and whisk until smooth.
2. Carefully pour 1/2 cup of milk into the yolk mixture and whisk until smooth, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking until the mixture begins to foam slightly, thickens, and coats the back of a spoon. After 5 minutes, remove from heat and whisk in the butter. Transfer the mixture to a glass or metal bowl and let it cool for 10 minutes. Cover with plastic wrap, pressing it directly onto the surface to prevent drying. Refrigerate for 2 hours.
3. Preheat oven to 220°C. Line a baking sheet with parchment paper.
4. DoughIn a saucepan, combine 1 cup of water, butter, sugar, and salt and bring to a boil. When the mixture comes to a boil, add the flour and stir with a wooden spoon for about 1 minute until the lumps disappear. Cook the dough until it begins to pull away from the sides of the pan, about 30 seconds more. Transfer the mixture to a large bowl.
5. Next, add one egg at a time. Using a mixer on medium speed, mix thoroughly after each addition. The mixture should become thick and smooth.
   
   Fill a pastry bag fitted with a medium round tip with the prepared mixture. Pipe 5 cm (2 inches) of dough onto the prepared baking sheet, leaving about 2 cm (0.8 inches) between each pipe. To ensure even éclairs, wet your finger with water and run it along the entire length of the dough.
6. Bake for 20 minutes, then reduce the heat to 180°C and continue baking for about 30 minutes more, until the pastry is golden brown. Place the éclairs on a wire rack and let them cool completely.
7. Transfer the chilled cream to a pastry bag fitted with a small, plain tip. Make several holes in the éclairs to inject the cream. Pipe the custard into the éclairs until they are full (do not overfill). Alternatively, you can use a knife to slit each éclair open like a book and use a spoon to fill it with cream.
8. GlazeTake three deep bowls and place 1 cup of powdered sugar in each. Add the concentrated orange juice and water to the first bowl and whisk until smooth. Add the cranberry-raspberry juice to the second bowl and whisk until smooth. In the third bowl, whisk together the concentrated grape juice and water. Dip the top of each filled éclair into the glaze and arrange them on a serving platter.
   
   Leave the eclairs for 30 minutes to allow the glaze to dry.