Preheat oven to 425F. Line a large baking sheet with a silicone mat or parchment paper. Prepare a large pastry bag tipped with a star tip, such as a #9FT.
Prepare the pate-a-choux dough first. In a medium-sized saucepan, combine the water, butter and salt. Cook over medium heat until the butter is melted and the mixture comes to a simmer. Add the flour all at once, mixing with a spatula until a soft dough ball forms; about 1 minute. Remove the dough from heat and cool until warm to touch.
Begin adding the eggs, one at a time, mixing well after each addition. Transfer the dough into prepared pastry bag, packing the dough into the bag without air pockets. Pipe 4 to 6-inch logs of dough onto prepared baking sheet, spacing about 1-inch apart.
Bake the eclairs in preheated oven at 425F for 10 minutes, then reduce the heat down to 350F and bake for an additional 35 to 40 minutes, until the eclairs are a rich, golden color. Do not open the oven door during baking as this will cause the eclairs to fall flat! Once they are done, remove from oven and cool completely on a wire rack. Once cooled, split the eclairs in half using a sharp, serrated knife.
Prepare the raspberry glaze. Place the freeze-dried raspberries into a large plastic bag and crush with a rolling pin into a powder. Sift the powder through a fine-mesh sifter - reserve the larger pieces for garnish and use the powder for the glaze. Combine the white chocolate and cream in a bowl and heat in the microwave for about a minute, until the chocolate is melted and smooth. Add the raspberry powder and stir until well-combined. Allow the glaze to cool at room temperature; it will thicken as it cools.
Prepare the pistachio cream filling: place the pistachios, Irish cream and a few drops of green food color into a food processor or blender. Pulse for 1 to 2 minutes, until the mixture is a fine puree. In a large mixing bowl, first beat the cream cheese by itself until light and fluffy. Then add the melted white chocolate and pistachio puree. Mix again until a uniform mixture forms.
Pour in the chilled heavy cream and beat again for about 1 minute, until a fluffy and stiff cream forms. Transfer the cream into a pastry bag tipped with a star tip; I used #4FT. Pipe generous dollops onto bottom-half of each eclair and less for the top half. Add 3 to 4 raspberries to each eclair, pressing the berries gently into the cream.
Dip the top half of each eclair into the raspberry glaze, then bring the two halves together. Garnish the top with freeze-dried raspberry pieces, white chocolate drizzle, left over cream, fresh raspberries or pistachio pieces. Keep eclairs refrigerated; remove 20 minutes before serving.