In a saucepan, heat the water, milk, butter, salt and sugar. When the mixture is boiling, remove from the heat and tip in the flour in one go. Mix.

Cook, stirring continuously, until the dough is smooth and forms into a ball.

Turn into the bowl of a stand mixer; mix with the flat beater to remove the moisture.

Gradually incorporate the eggs.

Put into a piping bag with a no. 11 plain nozzle.

Pipe a crown and some éclairs onto a tray lined with baking parchment.

Sprinkle with flaked almonds.

Bake for 40 minutes at 160 °C.

In a saucepan, bring the milk, vanilla (split in 2), butter and half the sugar to the boil.

Beat together the eggs, egg yolks, remaining sugar and custard powder until pale.

Slacken the mixture with the hot milk, then trickle into the saucepan, stirring constantly with the whisk.

Bring the mixture to a full boil.

Pour out onto a deep baking tray, cover with film and set aside in the refrigerator. Use when properly cold.

In the bowl of a stand mixer, use the flat beater to whip up the softened butter and pistachio paste.

Incorporate the chilled crème pâtissière in one go.

Put the pistachio crème mousseline into a piping bag with a PF16 nozzle. Use straight away.

Put the raspberries in a saucepan. Mix together the caster sugar and pectin, before incorporating them into the raspberries. Bring to the boil. Incorporate the glucose and trimoline (warmed beforehand). Bring to the boil. Pour the mixture into hemispherical moulds 3 cm in diameter. Set aside in the freezer.

Boil together the water and sugar. Once boiling, add the glucose and heat to 165 °C.

Roast the pistachios in a fan oven at 160 °C for five minutes.

Tip the hot pistachios with the fine salt and vanilla into the cooked sugar. Heat to 180 °C.

Pour out onto a tray lined with baking parchment. Leave to cool. Mix.

Melt the chocolate in a saucepan over a bain marie, until it reaches a temperature of 45 °C. Add the butter.

Mix the melted chocolate with the praline.

Gently incorporate the feuilletine.

Slice the crown horizontally into two circles, and the halve the éclairs width-ways. Fill the crown with pistachio praline croustillant and fill the éclairs with raspberry compotée.

Arrange the éclairs on their edges on top of the praline croustillant. Pipe on the pistachio crème mousseline.

Place the top section of the crown on top. Decorate with pistachios.