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1. Vanilla Custard.
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It is always better to prepare the custard before the choux pastry. It will allow the custard to cool down few hours.
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Cut the vanilla bean in the middle and scrap the seeds with a knife tip. You could also use few drops of vanilla extract.
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Bring to boil the milk and add the vanilla bean and seeds in the boiling milk.
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Remove from heat and let infused for 10 minutes.
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In a bowl combine egg, cornflour and sugar and whisk well the mixture until it become yellow/white.
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Filter the milk through a coffee filter or sieve.
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Pour the warm milk into the previous mixture and whisk vigourously.
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Return the mixture into the saucepan under medium heat and keep stirring.
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Let boil for 3 more minutes and keep stirring.
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Remove from heat and add the diced butter. Stir until it is entirely melted.
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Pour the custard into a piping bag and let it cool down for 2 hours (first hour at room temperature and then in the fridge).
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2. Prepare the choux pastry or buy eclair shells.
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3. The eclairs topping.
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Prepare 3 bowls - one for each colour.
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Mix 40g of icing sugar with few drops of food colouring.
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Add slowly some water with a teaspoon. Usually 2 or 3 teaspoon of water are enough.
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Combine with a spoon and stop adding water when the mixture is thick and shiny.
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You do not want something too liquid or it will not set on the top of the eclair.
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Store in plastic bags.
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Cut a edge of the bag to use as a piping bag.
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4.Eclairs filling and decorating.
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Drill 3 holes on the top of the eclairs and filled with vanilla custard using the piping bag.
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Place the eclairs between two baking tray to hid the sides.
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Start decorating with the topping prepared in the plastic bag.
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Swirl one colour at a time.
