Parisian Raspberry Pistachio Éclairs with Ruby Mirror Glaze Step-by-step instructions

Before you start

Before starting, make sure all ingredients are at room temperature where indicated. Prepare the choux pastry and bake the éclairs first, as they need to cool completely before filling.

While they bake, you can prepare the pistachio mousseline and allow it to chill. The raspberry compote can be store-bought or homemade; if making ahead, ensure it is thick enough not to run out of the éclairs. Have your piping bags, tips, and baking sheets ready.

Instructions

Choux Pastry and Baking

1. 1Make the Choux Pastry
   Preheat the oven to 360°F (180°C). Line two baking sheets with parchment paper. In a large saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, then remove from heat and stir in the flour all at once. Return to medium heat and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball, about 1 minute. Transfer to a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute to release steam.
   Look for The dough should be smooth and hold a soft peak when lifted with a spatula.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Add the eggs slowly; the dough may look separated but will come together.
2. 2Pipe the Choux Logs
   Fit a piping bag with a large French star tip. Fill with the choux pastry. Pipe 12cm (about 4 1/2 inches) long logs onto the prepared baking sheets, leaving 2 inches between them. Smooth any peaks with a damp finger.
   Look for The logs should be uniform in size and have defined ridges from the star tip.
   Tip Hold the piping bag at a 45-degree angle and apply even pressure.

The choux pastry should be smooth and glossy, and the piped logs should hold their shape. After baking, the éclairs should be puffed, golden, and crisp. They should feel light and hollow when picked up.

If they are soft or pale, they need more time in the oven. The internal temperature should be at least 160°F (71°C) to ensure the eggs are fully cooked.

Filling and Assembly

3. 3Bake the Éclairs
   Place the baking sheets in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake for 35 minutes, or until the éclairs are puffed, golden brown, and crisp. Do not open the oven during the first 20 minutes.
   Look for The éclairs should be deep golden brown and feel light and hollow when picked up.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If they brown too quickly, cover loosely with foil.
4. 4Cool the Choux
   Remove the baking sheets from the oven and transfer the éclairs to a wire rack to cool completely. Once cool, use a small knife to cut a small slit in the side of each éclair to allow steam to escape.
   Look for The éclairs should be completely cool and crisp.
   Tip Cooling completely prevents the filling from melting.

The pistachio mousseline should be thick, creamy, and pale green. It should hold its shape when piped. The éclairs should be filled evenly, with the raspberry compote forming a distinct core when cut open. The glaze should be smooth and shiny, coating the top without running off excessively.

Glazing and Finishing

5. 5Make the Pistachio Mousseline
   In a medium saucepan, heat the milk until steaming. In a bowl, whisk the sugar, egg yolks, and cornstarch until pale. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and just boiling. Remove from heat and whisk in the pistachio paste. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill completely. Once cold, beat the softened butter until creamy, then gradually beat in the chilled pastry cream until smooth and fluffy.
   Look for The mousseline should be smooth, thick, and pale green.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Ensure the pastry cream is completely cold before beating in the butter.
6. 6Fill the Éclairs
   Fit a piping bag with a small round tip and fill with the pistachio mousseline. Insert the tip into each éclair from one end and pipe the filling until it just starts to bulge. Repeat with all éclairs.
   Look for The éclairs should feel heavy and filled.
   Tip Fill just until the pastry feels full but not bursting.
7. 7Add Raspberry Compote
   Using a small piping tip or a spoon, insert the raspberry compote into the center of each éclair through the same opening, or inject it into the middle of the filling.
   Look for The compote should form a visible core when the éclair is cut open.
   Tip If the compote is too thick, warm it slightly to thin.
8. 8Dip in Ruby Glaze
   Warm the ruby mirror glaze to about 95°F (35°C) until it is pourable but not hot. Dip the top of each filled éclair into the glaze, allowing any excess to drip off. Place on a wire rack to set.
   Look for The glaze should be smooth and shiny, coating the top evenly.
   Tip Do not overheat the glaze or it will lose its shine.
9. 9Garnish with Gold Leaf
   While the glaze is still slightly tacky, gently place small pieces of edible gold leaf on top of each éclair. Let the glaze set completely before serving.
   Look for The gold leaf should adhere to the glaze and add a luxurious finish.
   Tip Use tweezers for precise placement.

The ruby glaze should be glossy and set, not sticky. The gold leaf should be gently adhered to the surface. The finished éclairs should look elegant and inviting, with a crisp shell, creamy filling, and a beautiful shine. They should be served within a few hours for the best texture.

Common mistakes

One common mistake is opening the oven door during baking, which can cause the éclairs to collapse. Another is under-baking, which leaves them soggy. Ensure the choux is baked until deep golden brown and firm.

When making the mousseline, if the pastry cream is too hot when you add the butter, it will become runny; chill it thoroughly first. Also, don't overfill the éclairs—they should be filled just until the pastry feels full, not bursting.

How to tell it’s done

The éclairs are done when they are puffed, golden brown, and feel light and hollow when lifted. The internal temperature of the pastry should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

When you break one open, it should be crisp on the outside and have a large hollow cavity inside. The pistachio mousseline should be thick and creamy, and the glaze should set to a shiny, non-sticky finish.

• Egg dishes: 160°F (71°C) in the thickest part