Raspberry and Pink Peppercorn Éclairs

Ingredients

• 125g raspberries
• ¼ cup caster sugar
• 300ml thickened cream
• 1 cup mascarpone cream
• 1 tsp vanilla extract
• 1 tsp corn syrup (optional)
• 2 cups icing sugar
• 30g unsalted butter, melted
• 2 tbsp crushed freeze-dried raspberries
• 1 tbsp finely chopped pistachios
• 1 tsp crushed pink peppercorns
• 75g salted butter, chopped
• ¾ cup plain flour
• 3 eggs