The raspberries and strawberries have been so sweet and tasty lately
so of course berry desserts have been on the menu :)
I made some raspberry and strawberry eclairs the other day
and may I just say they were a lovely addition to my cup of tea and book
(no, I didn't eat ALL of them)
Here is the recipe, dear friends.
1/4 cup butter
just under 2/3 cups water
1/3 cup all-purpose flour, sifted
2 eggs, beaten
1 cup heavy whipping cream
1 tbsp confectioners' sugar
fresh raspberries or strawberries
1/2 cup confectioners' sugar
2 tsp lemon juice
pink food coloring (optional)
To make the pastry:
Place the butter and water in a large saucepan and bring to a boil
Add the sifted flour, all at once, and beat thoroughly until the mixture leaves the sides of the pan.
Cool slightly, then vigorously beat in the eggs, one at a time.
Spoon the mixture into a piping bag with a 1/2 -inch nozzle
(or use a Ziploc bag and cut a small opening on the bottom)
and make 3-inch lengths of pastry on dampened baking sheets.
Bake at 400 degrees F for 30 minutes, or until crisp and golden.
Remove from oven and make a small hole in each eclair with the tip of a knife
to let out the steam, then return to the oven for 5 more minutes,
to dry out the insides.
Transfer to a wire rack to cool.
To make the filling:
Place the cream and 1 tbsp sugar in a bowl and mi with an electric mixer until thick.
Split the eclairs and fill with the whipped cream and berries.
To make the icing:
Sift the confectioners' sugar into a bowl and stir in the lemon juice
and enough milk to make a smooth paste.
If using, stir in the food coloring
and drizzle over the eclairs.
Chill for 2 - 4 hours before serving.
Right before serving, sprinkle confectioners' sugar over the tops.
Mmmm... enjoy with a hot drink, sweet friends!