A. Choux Pastry Shells

1. Preheat the oven to 200°C (or 180°C fan) and line 2 baking trays with parchment or silicone mats.
2. Place the milk, water, salt, sugar and butter in a medium saucepan over medium heat. When the butter has completely melted and the mixture just begins to simmer, remove from the heat.
3. Sift the flour into the saucepan and stir quickly with a wooden spatula until combined. Return to the heat and stir until the dough forms a smooth mass and pulls away from the sides.
4. Transfer the dough to a stand mixer bowl and mix with the paddle attachment at medium speed for 2–3 minutes to cool slightly.
5. Gradually add the eggs, mixing until the choux pastry is smooth, glossy and pliable.
6. Transfer the choux pastry to a piping bag fitted with a large star tip. Pipe strips approximately 10 cm (4 inches) long onto the baking tray, leaving 5 cm (2 inches) between them.
7. Bake for 10 minutes, then reduce the oven to 180°C (or 160°C fan) and bake for another 20 minutes. Remove and pierce the end of each éclair with a toothpick or skewer to release steam. Cool completely on a rack. Once cool, use a piping tip to make two small holes in the base for filling.

B. White Chocolate Matcha Cream

1. Place 1/4 of the cream in a small saucepan over medium heat. Add the matcha powder and whisk into a smooth paste.
2. Gradually add the remaining cream, stirring constantly to prevent matcha lumps. Once fully combined, bring to a simmer and immediately pour over the white chocolate in a heatproof bowl. Leave for a few minutes, then stir until smooth.
3. Cover tightly and refrigerate for at least 4 hours until thoroughly chilled. Transfer to a large bowl and whisk by hand or with an electric mixer to soft peaks. Place in a piping bag and fill the prepared éclair shells.

C. Fondant Matcha

1. Place the neutral glaze in a saucepan and heat gently until fully melted. Once liquid, add the cream, stir and bring to a simmer.
2. Pour the hot mixture over the white chocolate and stir until completely melted and smooth.
3. Add the matcha powder and whisk thoroughly until smooth and free of lumps.
4. Let cool to 32°C before using to glaze the pastries.

D. Assembly and Decoration

1. Transfer the white chocolate matcha cream to a piping bag and fill the éclairs through the two holes in their bases.
2. Dip the top of each éclair into the matcha fondant, then place on a parchment-lined tray and let the coating set slightly.
3. Whip 200ml cream to soft peaks in a stand mixer fitted with a whisk attachment. Transfer to a piping bag and decorate the tops.
4. Finish with white chocolate pieces, a light dusting of matcha powder and pistachios before serving.