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