Raspberry Eclairs

Yield: 20

Ingredients

Choux Pastry

• 1/2 cup unsalted butter
• 2/3 cup water
• 1/3 cup all-purpose flour, sifted
• 2 eggs, beaten

Filling

• 3/4 cup whipping cream
• 1 tablespoon confectioners' sugar
• 6 ounces raspberries

Frosting

• 3/4 cup confectioners' sugar, sifted
• 2 teaspoons lemon juice
• Pink food coloring (optional)

Instructions

1. Heat oven to 425 degrees F (220 degrees C).

Choux Pastry

1. Into a saucepan, put butter and water, and bring to a boil. Add flour all at once and beat thoroughly until mixture leaves the side of the pan. Cool slightly, then vigorously beat in eggs, one at a time. Spoon dough into a pastry bag fitted with a plain 1/2-inch tip and pipe 20 to 24 (3 inch) strips onto dampened baking sheets.
2. Bake for 10 minutes.
3. Reduce temperature to 375 degrees F (190 degrees C); bake 20 minutes more, until golden.
4. Slit the side of each éclair, then leave on wire racks to cool.

Filling

1. In a bowl, whip cream and confectioners' sugar until stiff peaks form. Put into a pastry bag fitted with a 1/8 inch tip. Pipe the filling into each éclair. Put a few raspberries in each éclair.

Frosting

1. In a small bowl, mix confectioners' sugar with lemon juice and enough water to make a smooth paste. Add pink coloring, if desired. Spread frosting over éclairs and let set.