In a large saucepan bring to boil, water, milk, butter, salt, and sugar.

Once butter is melted, reduce heat to low, add flour, and stir vigorously.

Remove from heat.  Let cool to 125-135 degrees (hot to the touch but not burning).

Add eggs, one at a time. Incorporate completely before adding the next egg. Add 5 eggs until the mixture turns into a soft paste that will still hold its shape.

Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag, immediately pipe paste in the desired size (small- 2-3 inch, medium 4-5 inch, large 5-6 inch, cream puffs- round balls). Bake time will vary depending on size.

For large eclairs, bake at 425 degrees for 15 minutes then reduce the heat to 375 for 12-20 minutes until the shell is golden brown and hollow inside.

Cool completely before filling.

Stir gelatin into 1/4 cup cold water to soften. Set aside.

In a small saucepan, add raspberries, sugar and 1/4 cup water.  Heat until berries soften and being to break down.  Puree in blender.

Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin.  Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).

In a large bowl, whip cream to stiff peaks.  This is the stage right before cream turns to butter.  Be careful not to over whip.

Once berry mixture is cooled adequately (around 80 degrees F.), carefully fold into cream.  Pour into serving dishes or chill and pipe into serving dishes.

Chill for at least 1 hour before filling.

Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full. You may need to fill from both sides to fill entire shell.

In a microwave-safe bowl, add cream and chocolate chips. Heat 30 seconds at a time, stirring in between, until melted. Usually only takes 30 seconds to 1 minutes. Don't overheat.

Stir chocolate mixture until cream is fully incorporated into chocolate. Mixture will look rich, smooth and chocolatey when done (1-3 minutes).

Dip top of each filled eclair into chocolate ganache. Let ganache cool.