Raspberry Eclair Perfection

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, combine butter and water. Bring to a boil.

Remove from heat and quickly stir in flour until mixture forms a ball.

Add eggs, one at a time, beating well after each addition until smooth.

Transfer dough to a piping bag fitted with a large round tip.

Pipe dough onto prepared baking sheet into 4-inch lengths, spacing them apart.

Bake for 25-30 minutes or until golden brown and puffed. Remove from oven and cool completely on a wire rack.

Raspberry Filling:

In a small saucepan, combine raspberries, sugar, cornstarch, and water.

Cook over medium heat, stirring constantly, until mixture thickens and raspberries break down.

Remove from heat and strain mixture through a fine-mesh sieve to remove seeds. Let cool completely.

Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Assembly:

Cut cooled eclairs horizontally. Fill each bottom half with raspberry filling.

Dip the top of each eclair into the glaze and allow excess to drip off.

Place filled eclairs on a serving platter and garnish with fresh raspberries.

Refrigerate for 30 minutes to set.

Serve chilled and enjoy your perfect Raspberry Eclairs!

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 280 kcal | Servings: Makes 12 eclairs