Ingredients (for 4 persons) :
For the choux pastry:
- 25 cl water
- 80 g butter
- 150 g flour
- 3 eggs
- 1 pinch of salt
For the raspberry and chantilly filling:
- 30 cl whipping cream
- vanilla extract
- 25 g powdered sugar
- 100 g raspberries
Preheat oven at 180°C (360°F).
In a pan, heat the water, then add the butter cut into pieces. Bring it to the boil.
Off the heat, pour the flour in one go and stir with a spatula.
Put the choux pastry into a mixing bowl. Add the first egg and mix well. Then add the second egg and mix well.
The pastry should be smooth, compact and sticky. If this is not the case, add a third egg.
Then put the pastry in a pastry bag and set on a baking tray covered with baking baking paper.
Bake the eclairs for 40 to 45 minutes. Once cooked, cut the eclairs open, lengthwise.
For the chantilly and raspberry filling :
Start by whipping the cream into a chantilly. Add the vanilla extract and powdered sugar, to taste.
Pour the chantilly into a pastry bag and fill the ecairs. Add the raspberries on the chantilly, replace the top of the eclair.
Sprinkle some powdered sugar for garnish.