Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. This is not the moment to skip parchment or you’ll be cursing at flat, sad éclairs.

Make the choux pastry: in a small saucepan, combine water, butter, and salt. Bring to a boil, then stir in the flour all at once. Stir fast until the dough pulls away from the sides and forms a ball. Remove from heat and let cool for a minute.

Beat in the eggs one at a time. The dough should be thick but smooth. Spoon or pipe it into long, slim logs on the sheet. Space them well—these babies puff up.

Bake 15 minutes at 425°F, then drop temperature to 375°F (190°C) and bake another 10-12 minutes until golden. Don’t open the oven too soon or you’ll deflate your dreams.

Cool completely on a rack. While they cool, whip up the raspberry filling: blend raspberries, sugar, and lemon juice until smooth; strain if you want extra smoothness. Chill in the fridge.

Whip the cream until soft peaks form, then fold in a little of the raspberry puree for a pink, fruity swirl. Chill until ready to fill.

Cut a small slit in the side of each éclair (or poke a hole in the bottom). Pipe or spoon the raspberry cream inside until they’re pleasantly stuffed but not bursting. You want a nice, creamy center.

Make the chocolate glaze: melt chocolate with butter until glossy. Stir until smooth. Dip the tops of the éclairs or drizzle a ribbon over them. Let set a few minutes before serving.