These Spring Confetti Sprinkles Éclairs are a delightful twist on the classic French pastry, bringing a burst of color and fun to every bite! Light and airy choux pastry is filled with a luscious vanilla or fruit-flavored cream, then topped with a smooth, glossy glaze. The finishing touch? A generous sprinkle of vibrant, pastel-hued confetti sprinkles that capture the essence of springtime. Perfect for celebrations, afternoon tea, or simply indulging in something sweet and cheerful, these éclairs are as beautiful as they are delicious. Whether you're serving them at a festive gathering or treating yourself to a little luxury, these éclairs are guaranteed to bring joy with every bite!

Prep

20 mins

Bake

20 - 25 mins

Total

1 hr

Yield

Makes 8-10 cream puffs or éclairs

Ingredients

Cream Puff Dough
• Water | --- | 1 cup
• Butter | --- | 6 tablespoons
• Salt | --- | 1/4 teaspoon
• Sifted All-Purpose Flour | --- | 1 cup
• Eggs | --- | 4
• Vegetable Pan Spray | --- | as needed

Filling
• Instant Vanilla Pudding Mix | --- | 1 box (3.4 ounces)
• Milk | --- | 1 1/2 cups
• Heavy Whipping Cream | --- | 1/3 cup
• Confectioners' Sugar | --- | 2 tablespoons

Glaze
• Bright White Candy Melts Candy | --- | 1 package (12 ounces)
• Spring Confetti Sprinkles | --- | as needed

Instructions

1. Cream Puff Dough: Preheat oven to 400ºF. Prepare cookie sheet with vegetable pan spray or line pan with parchment paper.In medium saucepan, bring water, butter and salt to a boil. Reduce heat and add flour all at once, stirring constantly until mixture leaves the sides of pan and forms a ball. Remove from heat; stir in eggs eggs, one at a time, making sure each egg is well blended before adding the next.Fit disposable decorating bag with tip 1A and fill with dough. Pipe dots for cream puffs and lengths for eclairs, at least 2 in. apart to allow for spreading. Bake 20-25 minutes or until puffed and golden brown. Turn off oven and leave in closed oven for 10 minutes. Remove from oven and cool completely.
2. Filling: Prepare pudding according to package directions, using only 1-1/2 cups of milk. In large bowl, whip cream and confectioners' sugar on high speed to soft peaks. Fold whipped cream into pudding. Use immediately, or refrigerate until ready to fill cream puffs or éclairs.
3. Glaze: In medium microwave-safe container, combine Candy Melts candy and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth.