Raspberry Eclairs

Choux Pastry:
1/2 cup unsalted butter
2/3 cup water
1/3 cup all-purpose flour, sifted
2 eggs, beaten

Filling:
3/4 cup whipping cream
1 tablespoon confectioners' sugar
6 ounces raspberries

Frosting:
3/4 cup confectioners' sugar, sifted
2 teaspoons lemon juice
Pink food coloring (optional)

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

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 375 degrees F (190 degrees C); bake 20 minutes more, until golden.

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

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 eclairs and let set.

Makes 20.