- Preheat the oven to 230 ° rotating heat.
- In a saucepan over medium heat, place the water, oil, salt and agave syrup.
- When the preparation begins to simmer, remove from the heat and add all the flour. Mix vigorously using a spatula (no fork or whisk).
- Rest the pan on the hot plate, stirring constantly, the dough should come off the edges of the pan.
- Beat the egg in a bowl and add it to the preparation. Mix vigorously with the spatula to incorporate it. The dough should have a very elastic texture.
- Fill a pastry bag with cabbage dough then make mini-éclairs on the baking sheet covered with baking paper.
- When the oven is hot, bake the éclairs for 15 minutes at 230 ° and 30 minutes at 200 °, ALWAYS leaving the oven door slightly opened. At the end of cooking, keep the oven ajar for a few minutes, leaving the éclairs inside before letting them cool completely.
- Heat the milk and raspberries in a large saucepan over medium heat.
- Meanwhile, combine the egg yolks, agave syrup and starch in a bowl.
- When the milk-raspberry mixture begins to be hot, mix everything with a hand blender until a homogeneous mixture is obtained.
- Heat again for a few minutes before adding the egg yolks, agave syrup and starch.
- Continue to mix until the cream thickens. Add the pepper to finish and remove from the heat.
- Let the cream cool completely by mixing it from time to time (to avoid the formation of a « crust » which could give lumps.)
- Open the can of coconut cream (without shaking it first) then take only the cream (which is normally separated from the water) using a tablespoon.
- Mix this coconut cream without water (which you can keep for making smoothies for example) with agave syrup. Set aside in the refrigerator.
- Pierce three holes in the side each eclair, take the lightened cremeux from the fridge and stir it gently, place it in a piping bag. Fill the eclairs with the raspberry cream by piping it into each hole until the eclair is full.
- Place the glaze in a deep plate and then dip the top of each eclait in the glaze, letting any excess drip off, and replace it.
- Decorate with fresh raspberries before reserving at least 2 hours in the refrigerator.
Tip: for a crispy choux pastry, do not hesitate to garnish the éclairs a few hours before serving (not the day before)!
Storage: in the refrigerator.