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1. Prepare Raspberry Filling. Chill as directed.
2. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball; remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
3. Spoon dough into a pastry bag fitted with a large plain round tip (about 1/2-inch opening). Slowly pipe 12 strips of dough 3 inches apart onto prepared baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high. Bake for 30 to 35 minutes or until golden and firm. Transfer to wire racks; cool completely.
4. To serve, cut eclairs in half lengthwise. Remove some of the soft dough from inside. Pipe or spoon Raspberry Filling into bottom half of each eclair; add a few raspberries. Replace top halves of eclairs. Sprinkle with powdered sugar.
1. Place raspberries in a blender or food processor. Cover and blend or process until pureed. Strain raspberries through a fine-mesh sieve (you should have about 1/2 cup); discard seeds.
2. In a medium heavy saucepan stir together sugar and cornstarch. Gradually stir in strained raspberries, whipping cream, and milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to boiling; reduce heat. Cook and stir for 2 minutes. Pour into a medium bowl; stir in raspberry liqueur (if desired) and vanilla. Tint with red food coloring to desired color. Place bowl of filling in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill about 4 hours or until cold.