Bring water, milk, sugar, salt and butter to a boil.

Add the dry ingredients and roast in the pan for a few minutes.

Pour the mixture into a machine with a wing.

Add the eggs carefully when the mixture has reached a temperature of about 60 degrees.

Pipe out in the desired size on perforated silicone mats.

Bake at 170 degrees for about 25 minutes.

Melt the chocolate and add the praline.
Add Cornflakes and roll out to about 2 mm between two silipats.

Mix the cornstarch and sugar, add the egg yolks and whisk together.
Heat the milk to about 40 degrees and add a small amount to the starch mixture. Boil the remaining milk and pour this over the mixture.
Let it boil for a while so that the starch is cooked out and then pour the hot milk over the chocolate. Emulsify with a stick mixer and refrigerate.

Soak the gelatin in cold water.
Boil water, glucose and granulated sugar.
Add the gelatin and then the condensed milk.
Pour the mixture over the chocolate and cocoa, emulsify with a stick mixer and cover with plastic wrap.
Leave for 12 hours in the fridge before use.

Make a hole in the bottom of the eclair and fill it with the chocolate cream.
Melt the glaze to 30 degrees and dip the eclair.
Cut out the crisp in the desired size and place on top.
Decorate with a fresh raspberry.