Lemon & Blackberry Eclairs

For the pate a choux:
Preheat oven to 425u0b0F. Line a baking sheet with parchment paper and set aside.
In a small pot, boil water and butter together. Slowly sprinkle in flour while mixing with a wooden spoon. Mixture will become very thick. Cook over low heat approximately 1 minute. Remove from heat and cool a few minutes. (You're going to be stirring in eggs and you don't want to cook them!)
Stir in a pinch of salt and eggs, 1 at a time, incorporating completely after each egg addition. After the batter becomes smooth, spoon into a piping bag (or large Ziploc bag). Pipe into 24 small heart shapes. Press any points of dough down with a wet finger. Bake for 10 minutes, then reduce temperature to 350u0b0F and bake 18 minutes. Remove eclair shells from oven once they are golden brown and puffed. Set aside to cool.
For the lemon cream cheese filling:
In a small bowl of a mini chopper, place cream cheese, sugar, lemon zest and cream. Blitz until smooth, scraping sides as you go. Mixture is done once there are no lumps. Set aside in the fridge.
For the blackberries:
Place all ingredients into a small bowl. Stir and mash the berries until the desired consistency is reached. Let berries sit at least 30 minutes before serving.
To assemble, slice heart eclair shells open. Spread a heaping tablespoon of lemon filling onto the bottom and spoon over berries. Top with the upper half and dust with powdered sugar.