Raspberry Rose Éclairs

For the Choux Pastry

1. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper. In a saucepan, bring water, butter, sugar, and salt to a rolling boil over medium heat.
2. Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
3. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. Transfer dough to a mixing bowl.
4. Gradually add the beaten eggs, a little at a time, incorporating each addition fully before adding more. The dough should be smooth and pipeable (it should form a 'V' shape when lifted with a spoon).
5. Transfer the choux pastry to a piping bag fitted with a large plain round or star tip. Pipe 8-10 cm (3-4 inch) long éclairs onto the prepared baking sheet, leaving space between them.
6. Bake for 15 minutes at 200°C (390°F), then reduce oven temperature to 170°C (340°F) and bake for another 20-25 minutes, or until golden brown and firm. Do not open the oven door during baking. Turn off the oven, leave the door ajar, and let the éclairs cool completely inside for 10-15 minutes to prevent collapsing.

For the Raspberry Rose Diplomat Cream

1. In a medium saucepan, gently heat the milk until just simmering. In a separate bowl, whisk together the caster sugar, egg yolks, and cornstarch until pale and smooth.
2. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the yolks. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the cream thickens and boils for 1 minute.
3. Remove from heat, stir in the cold butter until melted, then add the raspberry puree and rosewater. Mix well.
4. Transfer the pastry cream to a clean bowl, cover closely with plastic wrap (to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until completely cold.
5. Once cold, whisk the pastry cream until smooth. Gently fold in the whipped heavy cream until fully combined, creating a diplomat cream. Transfer to a piping bag fitted with a small round tip.

For the Rose White Chocolate Ganache

1. Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the white chocolate and let stand for 2-3 minutes.
2. Stir gently until the chocolate is completely melted and smooth. Stir in the rosewater and pink food coloring (if using). Let the ganache cool slightly until it reaches a spreadable consistency.

Assembly

1. Make three small holes in the bottom of each cooled éclair shell using a small knife or piping tip.
2. Pipe the raspberry rose diplomat cream into each éclair until it feels full and slightly heavy.
3. Dip the top of each filled éclair into the rose white chocolate ganache, allowing any excess to drip off. Place on a wire rack.
4. Garnish immediately with fresh raspberries and edible rose petals. Chill the éclairs for at least 30 minutes before serving to allow the ganache to set and flavors to meld.