Bring a saucepan with water and pieces of butter to a boil over low heat.

Immediately remove the pan from the heat, quickly add the flour, salt, and sugar, and stir well.

When all the ingredients are well mixed, place back on the heat.

Stir with a wooden spoon until the flour is completely incorporated and a thick dough clumps into a ball. (about 2 minutes)

Pour the batter into a bowl and leave to cool down.

Whisk 2 of the three eggs.

Add one by one to the batter in a mixer and mix for approx. 5 minutes. The batter should be shiny and smooth.

Pour the batter into a piping bag and pipe six long stripes onto a baking tray lined with baking paper, leaving plenty of space between them.

Brush the eclairs with a beaten egg and bake in a preheated oven at 200° for 15 minutes.

Reduce the temperature to 170° and bake for 10-15 minutes.

Remove from the oven and leave to cool down.

Mix the pistachios with 1 tbsp powdered sugar and 80 ml whipping cream in a blender for 5 minutes to form a paste.

Heat the remaining whipping cream in a pan, and add the chopped white chocolate. Note: Do not boil! Heat at medium temperature until the chocolate has melted.

Mix well together with the pistachio paste in a blender.

Place the pistachio cream in the fridge for 1 hour and leave to cool.

Transfer to a piping bag and pipe into the chilled eclairs.

Garnish each eclair with two raspberries and sprinkle with chopped pistachios.

Heat the white chocolate over a bain-marie and use a spoon to spread stripes on the top of the eclairs.