Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, combine water and butter. Bring to a boil over medium heat.

Once boiling, add flour and salt all at once. Stir quickly until the mixture forms a ball.

Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition.

Transfer the dough into a piping bag. Pipe 4-inch long lines onto the lined baking sheet.

Bake for 20-25 minutes until golden brown. Let them cool completely.

In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until the raspberries break down and the mixture thickens.

Let the raspberry mixture cool. Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled raspberry mixture.

Cut each cooled eclair in half. Fill the bottom half with raspberry filling. Place the top half back on.

Top each eclair with fresh raspberries and dust with powdered sugar.