1/2 C. unsalted butter
2/3 C. water
1/3 C. all-purpose flour, sifted
2 eggs, beaten
3/4 C. whipping cream
1 T. confectioners' sugar
6 oz. raspberries
3/4 C. confectioners' sugar, sifted
2 tsp. lemon juice
Pink food coloring (optional)
Preheat oven to 425F (220C).
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. Bake
10 minutes. Reduce temperature to 375F (190C); bake 20 minutes more,
Slit the side of each éclair, then leave on wire racks to cool.
To make 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
To make 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.