Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt (for custard)
- 2 tsp vanilla extract (for custard)
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water and butter. Stir until the butter melts.
- Add flour and salt to the saucepan, stirring vigorously until the mixture forms a ball.
- Remove from heat and let it cool for about 5 minutes. Then, beat in the eggs one at a time until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch logs onto the prepared baking sheet, leaving space between each.
- Bake for about 25-30 minutes until golden and puffed. Let them cool completely.
- In another saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat until it thickens. Stir in vanilla extract.
- Once the custard cools, fill a piping bag with it and inject it into each eclair from the ends.
- Top with fresh raspberries and dust with powdered sugar before serving.
- Prep Time: 40
- Cook Time: 30