Heart-Shaped Chocolate Éclairs

Prepare the Pastry Cream: Halve the vanilla bean lengthwise and scrape out the seeds. Reserve the pod for other culinary adventures. (5 minutes)

In a saucepan, whisk together sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds until smooth. (2 minutes)

Cook over medium heat, stirring constantly until the cream thickens, ensuring to scrape the bottom to prevent sticking. (Approximately 10 minutes)

Remove from heat and stir in the cubed butter until melted and fully incorporated. Strain the pastry cream through a fine-mesh sieve to achieve a silky texture. (5 minutes)

Cover the surface of the cream directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2-3 hours to chill completely. (2-3 hours)

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat. (5 minutes)

For the Pâte à Choux: In a saucepan, combine water, butter, and salt. Bring to a simmer over medium-high heat. (5 minutes)

Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue to cook, stirring constantly, for another minute to dry the dough slightly. (5 minutes)

Transfer the dough to a mixing bowl and let it cool slightly for a few minutes. (3 minutes)

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. It should be pipeable but still hold its shape. (5 minutes)

Transfer the dough to a piping bag fitted with a large round tip. Pipe heart shapes onto the prepared baking sheet. (10 minutes)

Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes to dry out the insides. (30-40 minutes)

Turn off the oven and prop the door open with a wooden spoon. Let the éclairs cool completely in the oven to prevent them from collapsing. (1 hour)

Once cooled, use a serrated knife to carefully slice the éclairs in half horizontally. (5 minutes)

Fill the Éclairs: Remove the chilled pastry cream from the refrigerator and transfer it to a piping bag. Pipe a generous amount of cream into the bottom half of each éclair. (10 minutes)

Place the top halves of the éclairs over the cream-filled bottoms. (2 minutes)

Prepare the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. (5 minutes)

Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let it sit for a minute to melt the chocolate, then whisk until smooth and glossy. (5 minutes)

Spoon the ganache over the top of each éclair, allowing it to drip down the sides. (10 minutes)

Refrigerate the éclairs for about 15 minutes to allow the ganache to set slightly. (15 minutes)

To Serve: Arrange the éclairs on serving plates. Garnish with fresh raspberries, a dusting of cocoa powder, and a sprinkle of powdered sugar for an elegant finish. Serve immediately and enjoy! (5 minutes)