Raspberry Éclairs

Instructions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Make the pâte à choux: In a medium saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium heat.
3. Remove from heat and quickly stir in all-purpose flour until the mixture forms a ball and pulls away from the sides.
4. Transfer dough to a stand mixer bowl and stir on low speed to cool slightly, about 2 minutes.
5. Add eggs one at a time, mixing on medium speed until fully incorporated and the dough is smooth and shiny.
6. Transfer dough to a pastry bag fitted with a 1/2-inch round tip. Pipe 4- to 5-inch long strips, spaced 2 inches apart, onto baking sheets.
7. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for 20 more minutes or until puffed and golden brown. Do not open the oven door during baking.
8. Remove éclairs from oven and pierce each with a skewer to release steam. Cool completely on wire racks.
9. Make the raspberry vanilla pastry cream: In a medium saucepan, heat milk with the split and scraped vanilla bean until just below boiling. Remove from heat and let steep 15 minutes. Remove the vanilla bean pod.
10. In a bowl, whisk sugar, cornstarch, and salt. Gradually whisk in 1 cup (240 ml) of the hot milk mixture until smooth.
11. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling (170–175°F/77–79°C). Remove from heat.
12. Whisk in softened butter until smooth. Stir in raspberry purée. Transfer to a bowl, cover with plastic wrap pressing directly onto the surface, and chill at least 1 hour.
13. Make the glaze: In a heatproof bowl, place semisweet chocolate and vanilla bean paste. Heat heavy cream until just simmering, pour over chocolate, and let sit 2 minutes. Stir until smooth and glossy.
14. Fill a pastry bag fitted with a small plain tip with chilled pastry cream. Poke holes in the bottom of each éclair and pipe filling until full.
15. Dip the top of each éclair into the chocolate glaze, letting excess drip off. Place on rack and allow glaze to set before serving.