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Raspberry Eclairs


Choux Pastry

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


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


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


  1. Heat oven to 425 degrees F (220 degrees C).
  2. Choux Pastry: 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.
  3. Bake for 10 minutes.
  4. Reduce temperature to 375 degrees F (190 degrees C); bake 20 minutes more, until golden.
  5. Slit the side of each éclair, then leave on wire racks to cool.
  6. Filling: 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.
  7. Frosting: 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.

Yield: 20

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