Melt the butter and the cold water in a pan on a low heat
Once it is melted, bring the mixture to the boil
As soon as it is boiling, take it off the heat and tip in the sifted plain flour. Mix it in quickly until a smooth dough forms, then leave it to cool for 10 minutes
Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, and lined a couple of baking trays with greaseproof baking paper
Mix the eggs into the pastry, bit by bit, until it becomes a glossy smooth paste
Spoon the mixture into a piping bag with a large circular nozzle, and pipe out 10cm/4" sausage shapes onto a lined baking tray. Use a knife dipped in water to cut the paste off at the end of the sausage shape
Bake for 20-25 minutes until golden. Take them out and cut a slit down the side, then put them back in the oven for 5 minutes
Make the rose icing by mixing the icing sugar, rose water, 1 tbsp water and the juice out of the crushed raspberries. Use a spoon to top the eclairs with it, and sprinkle over some grated white chocolate
Whip up the double cream, and pipe it into the eclairs. Then add 3 raspberries per eclair - or more if you like!