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
Bake for 10 minutes.
Reduce temperature to 375 degrees F (190 degrees C); bake
20 minutes more, until golden.
Slit the side of each éclair, then leave on wire racks to cool.
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.
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.
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