Sift the flour and salt together. Heat the butter and water until melted then bring to a rolling boil. Remove from heat and add flour immediately. Mix until a smooth dough forms. Place back onto the heat for about a minute or until dough pulls away from the sides of pot. Allow to cool completely. Slowly beat eggs into cooled dough until smooth and shiny and of a piping consistency. Place into a piping bag with a large fluted nozzle.  Pipe 10 cm tubes of dough onto a lined baking tray and allow to stand for 1 hour to relax the gluten.

Bake in a 200 Degrees Celsius preheated oven for 15 - 20 minutes, depending on the size of your eclairs. Turn oven off, prick a few holes in each eclair to allow steam to escape and allow them to dry out in oven for 15 minutes. Remove from the oven cool completely. Use a smaller piping nozzle to puncture 2 - 3 holes on the bottom or side of each eclair.

I made a bunch of inconsistently sized mini eclairs ( 5-8 cm), so I got more than 12 pieces out.  What a rebel.

TIP from me, you can use choux pastry to make Churros. Just saying.

Melt the butter in a medium saucepan. Add remaining ingredients and whisk until smooth and glossy.

For the rose water cream:

Whip the cream and icing sugar until thick. Add the rose water and cream cheese and whisk you get stiff peaks. Place cream into a piping bag with the previously used smaller nozzle.

Pipe cream into holes of eclairs until they are filled generously.

Dip the tops of each eclair into the chocolate glace and sprinkle with pistachios and petals.

Chill eclairs in the fridge until chocolate glace hardens (if you can wait that long).

These can be made up to 2 days in advance (keep refrigerated).