Preheat oven to 425°F. Combine milk, water, butter, and
salt in a saucepan and bring to a boil over high heat. Mix flour and sugar
together and add to saucepan, continuously stir with a wooden spoon until dough
forms, coming away from sides of pan. Lower heat to medium and cook dough until
slightly shiny and forms a ball, about 2 minutes.
Transfer dough to a mixing bowl of a stand
mixer. Start mixing on low speed for 3-4
minutes until slightly cooled. Start
adding eggs in one at a time making sure each one is fully incorporated before
adding the next one. Beat for 1 minute after all eggs are added.
Prepare
your baking sheet lined with parchment paper. Transfer dough into a piping bag with a 1.5 cm piping tip. Pipe strips of dough 2 cm wide by 8cm long. Place
tray in oven and bake for 15 minutes then reduce temperature to 350°F and bake
for 18-20 minutes longer or until golden brown and when split in half they are
almost dry inside. Remove from oven and poke a hole in each end of the éclairs
to let the steam escape. Cool completely
before filling.
Begin making your filling by mixing
the icing sugar and cornstarch together, set aside. Pour whipping cream and raspberry extract
into a mixing bowl of stand mixer fitted with a whisk attachment. Whip cream until soft peaks form; gradually
add in icing sugar mixture and continue to beat until stiff peaks form. Transfer
mixture into piping bag fitted with a star piping tip and keep in fridge until
ready to use.
To
fill the éclairs, cut along one long side of the éclair, being careful not to
cut right through to the other side.
Gently open it up to allow room to pipe your whipped cream filling
in. Repeat and fill all éclairs. Alternately, instead of cutting open éclairs you
can fill them by piping into the holes on each end.
To make white chocolate glaze, place all ingredients (except the icing
sugar) in microwave safe bowl, heat in 15-second intervals on high, stirring
after each duration until chocolate is melted, 30 seconds total. Continue to stir
until smooth and chocolate has melted completely. Gradually add in half of the
icing sugar, stir until smooth, then add the rest, repeat until smooth
consistency. Spoon glaze over assembled
éclairs, spreading gently to allow glaze to cover tops.
Best
served immediately or stored in airtight container in refrigerator for up to 2
days. Allow to come to room temperature
before serving.