Bring the water, salt, butter and ginger to the boil then add the flour and stir on a low heat until smooth and coming away from the sides of the pan.
Remove to the bench, let cool a little then knead until totally smooth.
Place back in a bowl, then start to add egg a little at a time until all incorporated. then let the dough rest for 10 minutes.
Bake in oven at 200 degrees until golden and light.
Fill each one with the tea pastry cream dust with icing sugar
Milk, vanilla boil and tea and infuse for 10 minutes, strain.
Yolk and sugar mix.Then mix flour, pour into the milk mix.
Mix till cook, the add butter and chocolate.
To serve mix with 500ml whipped cream.
Use a round tip (n°6), to pierce 3 small holes in the flat side of each eclair and fill with chocolate-raspberry mousse.
Remove excess mousse with a teaspoon. Roll out thinly the red fondant icing and cut 10 x 2 cm wide rectangular strips.
Brush the tops of the eclairs with neutral glaze and cover with a red fondant icing rectangle.
Mix the remaining neutral glaze with red food colouring and gold powder.
Dip the surface of each eclair into the glaze and run your finger around the edge. Decorate each with a raspberry dipped in gold powder.