Raspberry and Vanilla Éclairs

Crème Pâtissière

• 500 g whole milk
• 70 g caster sugar
• 40 g cornflour
• 2 egg yolks from large eggs
• 1 tsp vanilla bean paste

Choux Pastry

• 150 g water
• 80 g unsalted butter diced
• 15 g caster sugar
• 1 pinch fine sea salt
• 120 g plain flour
• 3 medium eggs

Assembly and Icing

• 250 g icing sugar
• 2 - 3 Tbsp water hot
• food colouring paste pink, as desired
• 2 Tbsp freeze-dried raspberries for decoration