White Chocolate Raspberry Eclairs
1 cup water
6 tablespoons Earth Balance vegan buttery sticks or unsalted butter
1/4 teaspoon salt
1 cup sifted whole wheat pastry flour
4 eggs
To make the pastry cream:

6 tablespoons organic sugar
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
1 cup milk (I used almond milk but any kind will work)
4 egg yolks
1 teaspoon Pure Vanilla Extract
2 tablespoons Earth Balance vegan buttery sticks or unsalted butter
3 ounces white chocolate, roughly chopped
1 cup fresh raspberries, sliced in halves
To make the raspberry glaze:

1 cup fresh raspberries
1 teaspoon organic sugar
2 cups confectioners’ sugar, sifted (make your own organic confectioner’s sugar)
2 tablespoons milk (I used almond milk but any kind will work)
Optional: sprinkles, non-pareils, etc for decoration

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