A large eclair in the form of a letter. Designed for my husband's birthday.
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Bring water, butter, and salt to a boil in a small saucepan, until butter is melted. Reduce heat, then add flour all at once and stir with a wooden spoon, until mixture pulls away from side of the pan and forms a ball. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer mixture to a bowl and allow to cool just slightly.
Add the eggs, one by one, and mix well with a mixer. Add the next egg only after the first it totally mixed into the dough. After the 3rd egg, the dough is light yellow and shiny.
Transfer dough to a pastry bag and pipe your desired letter of the alphabet.
Bake the eclair until golden and puffed. This will take approx. 25 minutes. Prick each profiterole once with a toothpick, to allow the hot air to escape and return them to the oven to dry; leave the oven door open. Cool entirely.
Whip mascarpone stiff with whipping cream, sugar and vanilla extract.
Slice the letter horizontally in half and fill the bottom part with 85% of the mascarpone cream and place other half on top.
Pipe small rosettes on the letter in various places. Place a raspberry (or slice of strawberry) in the middle of the rosette, decorate with a small mint leave.