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    Raspberry Eclairs

    Source of Recipe


    List of Ingredients

    Raspberry Eclairs

    Choux Pastry:

    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, until golden.

    Slit the side of each clair, 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 clair. Put a few raspberries in each clair.

    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 clairs and let set.

    Makes 20.




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