Pink Éclairs

Yield: 12-14 4-inch éclairs

For the Vanilla Pastry Cream

1/2 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

5 egg yolks

1 cup whole milk

1 cup half-and-half

1 1/2 teaspoons vanilla extract

4 tablespoons unsalted butter

For the Pâte à Choux

4 tablespoons unsalted butter, cut into 1/2-inch pieces

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons all-purpose flour

3 large eggs

For the Glaze

1 1/2 cups confectioners’ sugar

Pink food coloring gel