Raspberry Eclair with Floating Island Cream

In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil. Remove from heat, add flour all at once, and stir vigorously until a smooth ball of dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. Transfer to a bowl and let cool slightly for 5 minutes. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large star or round nozzle. Pipe 10-12 cm (4-5 inch) long strips onto the baking sheet, leaving space between them. Bake for 15 minutes at 200°C (400°F), then reduce temperature to 175°C (350°F) and bake for another 15-20 minutes, or until golden brown and firm. Turn off the oven, prop the door slightly ajar, and let the eclairs cool inside for 10-15 minutes to prevent collapsing.

In a bowl, whisk egg yolks, granulated sugar, and cornstarch until pale and creamy. Heat milk with vanilla bean paste in a saucepan until simmering. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously, until the cream thickens to a custard consistency (about 5-7 minutes). Remove from heat, transfer to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the fridge (at least 2 hours). Once chilled, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cold custard.

Once eclairs are completely cool, slice them horizontally in half. Fill the bottom half generously with the floating island cream using a spoon or piping bag. Arrange fresh raspberries on top of the cream. Place the top half of the eclair back on. Dust with powdered sugar before serving.