Picture a tray of glistening raspberry éclairs: blush-pink glaze catching the light, airy shells that crackle at the bite, and a cool, berry-kissed cream that drifts like silk.
Imagine the fragrance—warm butter and vanilla meeting a bright raspberry whisper—comfort wrapped in elegance, perfect for moments that want both ease and celebration.
I love these because they deliver patisserie magic without fuss, a little ritual that turns an ordinary day into a keepsake.
Once, a midweek birthday sneaked up on me; these éclairs became the hero—shells baked ahead, cream whipped in minutes, and the table felt instantly festive.
They’re equally at home on busy weeknights when you need a quick showstopper or on slow Sunday suppers when you can linger and savor.
Whether you’re baking for company, treating yourself, or stashing shells for future cravings, this recipe brings joy on your schedule.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bright raspberry flavor with creamy, tangy filling
- Achieves bakery-level choux with simple, clear steps
- Balances sweetness with light mascarpone whipped cream
- Sets beautifully with glossy pink white-chocolate glaze
- Freezes well; recrisps for fresh-from-oven shells
Ingredients
- 120 ml water — room temp helps melt butter evenly (use filtered if possible)
- 120 ml whole milk — adds richness (avoid ultra-high temp treated)
- 115 g unsalted butter, cubed — good European-style for flavor
- 6 g granulated sugar — just a touch for browning
- 4 g fine salt — balances sweetness (use fine sea salt)
- 160 g all-purpose flour, sifted — guarantees smooth pâte à choux
- 4 large eggs, room temperature — for proper emulsification
- 1 large egg, beaten — for egg wash to promote shine
- 250 g fresh raspberries, divided — choose ripe, fragrant berries
- 40 g granulated sugar — for compote sweetness
- 5 ml lemon juice — brightens raspberry flavor
- 240 ml heavy cream, cold — 36–40% fat whips best
- 60 g mascarpone cheese, cold — stabilizes the cream
- 40 g powdered sugar, sifted — dissolves smoothly
- 5 ml vanilla extract — pure extract for best aroma
- 100 g white chocolate, chopped — choose cocoa butter–based
- 20 ml heavy cream, hot — to melt white chocolate for glaze
- 1 g freeze-dried raspberries, crushed (optional) — for color and tang
- 10 g powdered sugar (optional) — for a light finishing dusting
Step-by-Step Method
Make the Choux Base
Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat or parchment. Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a full simmer over medium heat.
Add flour all at once. Stir vigorously until dough pulls from the sides and a thin film forms on the pan, about 2–3 minutes.
Cool & Beat In Eggs
Transfer hot dough to a mixing bowl. Beat on low for 1–2 minutes to cool slightly.
Add eggs one at a time, beating well after each addition. Aim for a glossy dough that falls in a smooth, slow V-shaped ribbon from the paddle. Stop adding egg if the dough loosens too much.
Pipe the Éclairs
Spoon dough into a piping bag fitted with a large round tip (12–14 mm). Pipe twelve logs, 4–5 inches/10–12 cm long, spaced well apart.
Smooth tips with a damp finger. Lightly brush with beaten egg. Gently score each top lengthwise with a fork to guide even rise and prevent cracking.
Bake, Then Dry Shells
Bake at 400°F/200°C for 10 minutes. Reduce to 350°F/175°C and bake 20–25 minutes until deeply golden and puffed.
Vent each shell by piercing with a skewer or small tip. Turn oven off, prop door ajar, and return shells for 10 minutes to dry. Cool completely on a wire rack.
Cook the Raspberry Compote
Combine 200 g raspberries, 40 g sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until thickened, 6–8 minutes.
Press through a fine-mesh sieve to remove seeds. Cool completely. Reserve 3 tablespoons for the cream and 1–2 teaspoons for tinting the glaze.
Whip the Raspberry Cream
Chill bowl and beaters if warm. Whip cold heavy cream, mascarpone, powdered sugar, and vanilla to medium-stiff peaks.
Fold in 3 tablespoons cooled compote gently to keep volume. Transfer to a piping bag fitted with a small round tip (2–3 mm). Refrigerate briefly if your kitchen is warm.
Fill the Éclairs
Poke two small holes on the underside of each shell. Insert the small tip and pipe cream into both ends until the éclair feels full but not bursting.
Wipe any excess. Set filled shells on a rack. Work steadily to keep the cream cold and stable for neat, well-filled pastries.
Mix the Pink Glaze
Place chopped white chocolate in a heatproof bowl. Pour in hot cream and let sit briefly.
Stir until smooth and glossy. Tint with 1–2 teaspoons raspberry compote for a pale pink hue. Adjust thickness with a splash of warm cream if needed. Keep the glaze slightly warm for dipping.
Dip & Decorate
Dip each filled éclair top-first into the glaze. Let excess drip, then set on a wire rack.
Garnish immediately with fresh raspberries, crushed freeze-dried raspberries, or a dusting of powdered sugar once set. Aim for even coverage and clean edges using an offset spatula if necessary.
Chill to Set & Serve
Refrigerate éclairs for about 30 minutes to set the glaze. Serve chilled for clean slices and best texture.
Store leftovers covered in the fridge for up to 24 hours. For make-ahead, freeze unfilled shells up to 1 month and recrisp at 300°F/150°C for 5–8 minutes before filling.
Ingredient Swaps
- Dairy-free: use plant milk (oat/almond) for milk; swap butter for vegan block butter; replace mascarpone + cream with coconut cream whipped + vegan cream cheese.
- Gluten-free: substitute all-purpose flour with a 1:1 gluten-free baking blend; bake a few minutes longer to dry.
- Egg-free: pâte à choux needs eggs; instead make choux with an aquafaba-based recipe or use store-bought vegan choux shells if available; for wash, brush with plant milk.
- Berries: use strawberries, blueberries, or mixed frozen berries for compote; adjust sugar to taste.
- Chocolate: white chocolate can be swapped with ruby or dark; add extra cream if glaze is too thick.
- Budget/availability: replace mascarpone with equal-weight cream cheese or additional whipped cream; use jam instead of compote (loosen with a teaspoon of water if thick).
You Must Know
Doneness • If the dough falls off the paddle in blobs instead of a smooth V-shaped ribbon, hold back the last egg or add only half; the right texture should form a slow, continuous ribbon about 2–3 inches long—prevents flat, cracked shells.
Troubleshoot • When piped logs spread too much on the sheet, chill the tray 10–15 minutes before the oven; cooler dough sets structure faster, yielding taller walls and clear rib lines.
Avoid • If shells look blond at 20 minutes, don’t pull early—continue until they’re deeply golden all over and feel light/hollow when tapped (about 5–8 more minutes); undercolored shells collapse as trapped steam softens them.
Flavor Boost • For brighter berry notes without extra sweetness, stir 1–2 teaspoons lemon zest and a pinch (0.5 g) fine salt into the compote; the acid and salt sharpen raspberry flavor and balance the white chocolate.
Scale • For 6 éclairs, use 60 ml water + 60 ml milk, 80 g flour, 2–3 eggs (add until ribbon forms), and halve all fillings/glaze; pipe 10–12 cm logs at 30–35 g each to keep bake time consistent.
Serving Tips
- Serve chilled, with extra raspberry compote swirled on the plate.
- Pair with dry rosé or chilled raspberry-lemon iced tea.
- Add contrast: a scoop of vanilla bean or lemon sorbet alongside.
- Garnish with fresh raspberries, mint leaves, and a light powdered sugar dusting.
- Plate three mini-écLairs per person for a tasting-style dessert.
Storage & Make-Ahead
Refrigerate filled éclairs in an airtight container up to 2 days.
Best texture day 1.
Shells can be baked ahead: cool, then store airtight at room temperature 24 hours, or freeze up to 1 month.
Recrisp shells at 300°F/150°C for 5–8 minutes before filling.
Glazed, filled éclairs don’t freeze well.
Reheating
For gentle reheating, crisp empty shells in a 300°F/150°C oven 5–8 minutes.
Filled éclairs: briefly microwave 5–10 seconds, or warm covered over low stovetop steam.
Avoid overheating to prevent melting.
Marie-Antoinette’s Court Favorite
Once the last glaze sets and the shells re-warm beautifully, I can’t help imagining these raspberry éclairs parading through Versailles—sleek, blushing-pink batons that would’ve turned heads at Marie-Antoinette’s petit appartements.
I picture court whispers following their shine, a hush as that pale rose glaze catches candlelight. They’re frivolous in the best way: crisp shells, raspberry-kissed cream, a white chocolate sheen that feels like silk on porcelain.
If I served you one in a gilded salon, I’d pair it with a flute of something sparkling and let the compote’s tartness flirt with the sweet. The mascarpone adds quiet luxury; the lemon brightens like a fan flick.
Take a measured bite, listen to the delicate crackle, and savor the berry-laced sigh that follows. Regal, yet happily immoderate.
Final Thoughts
Ready to give these raspberry éclairs a try? Make them your own by adjusting the sweetness, swapping in dark chocolate for the glaze, or folding in extra compote for a bigger berry pop—then enjoy every bite!
Frequently Asked Questions
Can I Make Gluten-Free Pâte À Choux Without Xanthan Gum?
Yes—you can. I swap in a fine gluten-free blend with sweet rice flour and add extra egg for structure. I dry the dough well on the stove, pipe confidently, bake deeply golden, then vent thoroughly.
How Do Altitude Changes Affect Éclair Baking Times?
They bake faster at high altitude; I add a few minutes at lower temps after an initial hot burst. I dry longer, vent promptly, and tweak moisture—slightly less egg, a touch more water—so shells puff, set, and stay crisp.
What’s the Best Way to Transport Filled Éclairs Safely?
Chill them firm, then nestle each in a snug, lidded container with parchment dividers. I pack a cold pack beneath, keep them level, avoid stacking, and drive smooth. On arrival, I glaze touch-ups and garnish last.
Can I Pipe Mini Éclairs and Adjust Bake Times?
Yes—you can. I pipe 2–3 inch logs, bake 8 minutes at 400°F, then 10–15 at 350°F until deeply golden, vent, and dry in the turned-off oven. They’re tiny clouds; don’t underbake or they collapse.
How Do I Fix Collapsed Shells After Baking?
Dry them out. I’d bake longer to deep gold, vent promptly, then leave in the off oven ajar. Next time, cook panade properly, cool slightly before eggs, avoid underbaking, don’t open early, and re-crisp collapsed shells at 300°F.
Raspberry Éclairs
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 heatproof mixing bowl
- 1 Stand mixer with paddle and whisk attachments (or hand mixer)
- 2 large mixing bowl
- 1 Baking sheet
- 1 silicone baking mat or sheet parchment paper
- 1 piping bag
- 1 large round piping tip 12–14 mm
- 1 small round piping tip 2–3 mm or skewer for venting
- 1 offset spatula
- 1 Wire rack
- 1 Fine mesh sieve
- 1 Small saucepan
- 1 instant-read thermometer optional
Ingredients
- 120 milliliter water
- 120 milliliter whole milk
- 115 gram unsalted butter cubed
- 6 gram granulated sugar
- 4 gram fine salt
- 160 gram all-purpose flour sifted
- 4 large eggs room temperature
- 1 large egg beaten, for egg wash
- 250 gram fresh raspberries divided
- 40 gram granulated sugar for compote
- 5 milliliter lemon juice
- 240 milliliter heavy cream cold
- 60 gram mascarpone cheese cold
- 40 gram powdered sugar sifted
- 5 milliliter vanilla extract
- 100 gram white chocolate chopped
- 20 milliliter heavy cream hot, for glaze
- 1 gram freeze-dried raspberries crushed (optional)
- 10 gram powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F/200°C and line a baking sheet with a silicone mat or parchment paper.
- Combine water, milk, butter, sugar, and salt in a saucepan over medium heat and bring to a full simmer.
- Add flour all at once and stir vigorously until a dough forms and a film coats the pan, 2–3 minutes.
- Transfer dough to a mixing bowl and beat on low for 1–2 minutes to cool slightly to warm, not hot.
- Beat in eggs one at a time until the dough is glossy and forms a V-shaped ribbon from the paddle.
- Spoon dough into a piping bag fitted with a large round tip and pipe twelve 4–5 inch/10–12 cm logs, spacing well.
- Smooth tips with a damp finger, brush lightly with egg wash, and use a fork to gently score the tops lengthwise.
- Bake at 400°F/200°C for 10 minutes, then reduce to 350°F/175°C and bake 20–25 minutes until deeply golden and puffed.
- Pierce each shell with a skewer or small tip to vent steam and return to the oven, off, door ajar, for 10 minutes to dry.
- Cool shells completely on a wire rack.
- For raspberry compote, cook 200 g raspberries with 40 g sugar and lemon juice over medium heat until thickened, 6–8 minutes, then sieve to remove seeds and cool.
- For raspberry cream, whip 240 ml cream, mascarpone, powdered sugar, and vanilla to medium-stiff peaks, then fold in 3 tablespoons cooled compote.
- For glaze, melt white chocolate with hot cream until smooth and tint with 1–2 teaspoons raspberry compote to a pale pink.
- Fit a piping bag with a small round tip and fill with raspberry cream.
- Poke two holes in the underside of each shell and pipe cream into both ends until the éclair feels full.
- Dip the tops of filled éclairs into the raspberry white chocolate glaze and set on a rack.
- Garnish with remaining fresh raspberries, crushed freeze-dried raspberries, or a dusting of powdered sugar.
- Chill 30 minutes to set the glaze before serving.
Notes
