Thomas Keller's Bouchon Bakery is one of the most highly-regarded in the country. There are lines at both New York City locations on a regular basis, and the desserts and baked goods are impressive both for their uniqueness, and for the sheer artistry that's involved with making them.

One recent afternoon, we stopped by the Rockefeller Center bakery for an éclair tutorial with chef Alessandra Altieri. We made P-te à Choux pastry dough and then assembled a delectable and seasonal dessert: the summer raspberry éclair.

Here's how you do it.