Creating Raspberry and Cream Éclairs involves several simple steps. Follow this guide to successfully make these delicious pastries:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Choux Pastry:
– In a saucepan, bring the water and butter to a boil.
– Stir in the flour and salt until the mixture forms a ball that pulls away from the sides.
3. Add Eggs: Allow the mixture to cool slightly. Then, one at a time, beat in the eggs until smooth and glossy.
4. Pipe Éclairs: Transfer the dough to a piping bag fitted with a large round tip. Pipe out 4-inch long lines onto the prepared baking sheet.
5. Bake: Bake in the preheated oven for about 20-25 minutes, until puffed and golden brown. Do not open the oven door during baking.
6. Cool the Shells: Once baked, let the éclair shells cool on a wire rack.
7. Prepare the Cream Filling: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form. Gently fold in the mashed raspberries.
8. Fill the Éclairs: Once the éclairs are cool, use a piping bag with a small round tip to fill the shells with the raspberry cream mixture.
9. Make the Chocolate Glaze (optional): Melt chocolate chips with vegetable oil in a microwave or double boiler. Stir until smooth.
10. Glaze the Éclairs: Dip the filled éclairs in the melted chocolate or drizzle it on top.

With these steps, you will create perfect Raspberry and Cream Éclairs that are sure to impress.