Parisian Raspberry Pistachio Éclairs with Ruby Mirror Glaze Tips, FAQ & printable recipe

Tips for success

For the best choux pastry, make sure the water and butter are boiling before adding the flour. Stir vigorously to cook the flour thoroughly—this helps create a sturdy structure that puffs well.

When adding the eggs, beat each one in completely before adding the next. The dough should be smooth and fall from the spatula in a V shape.

To achieve a shiny mirror glaze, warm it to the correct temperature (about 95°F/35°C) and avoid overheating. If the glaze is too thick, add a few drops of water or corn syrup to thin it.

For a clean dip, hold the éclair by the bottom and dip quickly, letting excess drip off before setting on a wire rack.

Variations

• Chocolate Éclairs: Replace the pistachio mousseline with a classic chocolate pastry cream, and use a dark chocolate glaze instead of ruby. Omit the raspberry compote and gold leaf, or keep the gold leaf for a touch of luxury.
• Vanilla Bean Éclairs: Use vanilla bean paste in the pastry cream instead of pistachio paste. Fill with vanilla mousseline and top with a simple fondant glaze or a chocolate glaze. The raspberry compote can be swapped for a strawberry or apricot compote.
• Coffee Éclairs: Add instant espresso powder to the pastry cream for a coffee flavor. Use a coffee-flavored glaze or a simple coffee buttercream. The raspberry compote can be replaced with a caramel sauce or omitted.
• Lemon Éclairs: Incorporate lemon zest and juice into the pastry cream for a bright, citrusy filling. Use a lemon glaze made with confectioners' sugar and lemon juice. The raspberry compote can be swapped for a blueberry or blackberry compote.

Storage and make-ahead

Fridge

Store filled éclairs in the refrigerator for up to 2 days. Keep in a single layer in an airtight container to prevent sticking and moisture loss.

Freezer

Unfilled choux shells can be frozen for up to 1 month. Thaw at room temperature and re-crisp in a 350°F oven for 5 minutes before filling.

Reheat

If the shells have softened, reheat unfilled shells in a 350°F oven for 5 minutes. Do not reheat filled éclairs.

Store filled éclairs in the refrigerator for up to 2 days, but they are best eaten within a few hours of assembly to maintain crispness. The glazed tops may soften slightly upon refrigeration. Keep them in a single layer in an airtight container to prevent them from sticking together.

The choux pastry shells can be baked a day ahead and stored in an airtight container at room temperature. The pistachio mousseline can also be made a day ahead and refrigerated.

However, the filled and glazed éclairs should be assembled no more than a few hours before serving to keep the shells crisp.

Serving ideas

Serve these éclairs as a stunning finale to a dinner party or as a special treat with afternoon tea.

Arrange them on a beautiful platter, and consider dusting with a little powdered sugar or adding fresh raspberries for an extra touch. They are best enjoyed at room temperature so the filling softens slightly and the flavors meld.

For a truly Parisian experience, pair them with a cup of strong coffee or a glass of champagne. The crisp choux, creamy pistachio, and tangy raspberry are a delightful combination that will impress any guest. Each éclair is a work of art, almost too pretty to eat—but you'll be glad you did.

Frequently asked questions

Recipe card

Parisian Raspberry Pistachio Éclairs with Ruby Mirror Glaze

Prep 45 minCook 35 minRest 30 minTotal 1 h 50 minServes 8

Ingredients

• 1 cup water
• 1/2 cup unsalted butter (1 stick)
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature
• 1 cup whole milk
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1/4 cup pistachio paste
• 1/2 cup unsalted butter, softened
• 1 cup raspberry compote (store-bought or homemade)
• 1 batch ruby mirror glaze (store-bought or homemade)
• Edible gold leaf, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

30 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.