Éclairs with Pistachio Cream and Raspberries

Ganache:
Chop the white chocolate and melt it in the microwave with 50 ml of cream. Add Babbi Pistachio Cream and whisk until smooth, then pour in the remaining cream. Cover with plastic wrap and refrigerate overnight.
Before using, whip the ganache until soft and airy, then transfer it into a piping bag with a plain nozzle.

Crumble topping:
Mix sugar, flour, and salt. Add the soft butter and work the dough until combined. Roll it out between two sheets of parchment paper to about 2 mm thick. Refrigerate.

Pâte à choux:
Bring the water, salt, and butter to a boil over low heat. Remove from heat and add the flour all at once. Stir vigorously, then return to the heat until a thin film forms on the bottom of the pan.
Transfer the dough to the bowl of a mixer fitted with a flat beater to cool slightly.
Beat the eggs and add them gradually until the dough is glossy and smooth.
Pipe 6 cm-long cylinders onto a parchment-lined tray.
Cut the chilled crumble into rectangles of the same size and place them on top.
Bake at 175°C for about 40 minutes without opening the oven.

Assembly:
Slice the éclairs lengthwise, fill with pistachio ganache, half a raspberry, and chopped pistachios. Dust with icing sugar and serve.