These éclairs feature a traditional pâte à choux pastry that bakes up crisp and hollow, perfect for filling with a lush raspberry and rose pastry cream . The finishing touch? A glossy pink glaze infused with a hint of rosewater, adorned with crushed freeze-dried raspberries or edible petals.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 45 minsCook Time 35 minsTotal Time 1 hr 20 mins10–12 éclairs
For the Pâte à Choux
½ cup water
½ cup whole milk
½ cup unsalted butter, cut into cubes
1 tbsp sugar
½ tsp salt
1 cup all-purpose flour
4 large eggs, room temp
For the Raspberry Rose Pastry Cream
1 ½ cups whole milk
¼ cup sugar
3 large egg yolks
2 tbsp cornstarch
½ tsp rosewater (adjust to taste)
¾ cup raspberries (fresh or thawed frozen)
2 tbsp unsalted butter
Optional: pinch of salt
For the Rose Glaze
1 cup powdered sugar
2 tbsp milk or cream
½ tsp rosewater
Few drops of pink food coloring (optional)
Garnish
Crushed freeze-dried raspberries
Edible rose petals
Dusting of powdered sugar
Make the Pastry Cream (Can Be Made Ahead)
1
In a medium saucepan, warm milk until just steaming.
In a bowl, whisk egg yolks , sugar , and cornstarch until pale and thick.
Slowly whisk warm milk into yolks to temper, then return mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened (2–3 minutes).
Remove from heat and stir in:
Press through a fine sieve into a bowl.
Stir in mashed raspberries (strain if you want a smoother texture).
Cover with plastic wrap directly on the surface and chill for at least 1 hour .
Make the Choux Pastry
2
Preheat oven to 400°F (200°C) . Line two baking sheets with parchment.
In a saucepan, combine:
Water , milk , butter , sugar , and salt . Bring to a boil.
Remove from heat, add flour , and stir vigorously until it forms a ball and pulls away from the pan.
Return to heat for 1–2 minutes to dry the dough slightly.
Transfer to a bowl or stand mixer and let cool 5 minutes.
Add eggs one at a time , beating well after each, until smooth and glossy.
Pipe into 4–5 inch logs using a piping bag fitted with a large round or star tip.
Smooth tips with a damp finger and bake:
Turn off oven, crack door, and let éclairs dry for 10 minutes before removing.
Fill the Éclairs
3
Once cool, pierce each éclair on the bottom or side with a skewer or piping tip.
Whisk the chilled pastry cream to loosen.
Transfer to a piping bag with a narrow round tip and pipe filling into each éclair until full.
Make the Glaze & Decorate
4
Whisk together powdered sugar , rosewater , and milk until smooth and thick but pourable.
Tint with pink food coloring , if desired.
Dip tops of éclairs in the glaze and set on a rack.
Garnish with freeze-dried raspberries , petals , or a dusting of sugar.
Tips for Success
5
Don’t open the oven early! It can cause the choux to collapse.
If the glaze is too runny, add more sugar; if too stiff, a few drops of milk.
You can freeze unfilled choux shells and crisp them in the oven before use.
Variations
6
Swap raspberry for strawberry , lychee , or even passionfruit .
Add white chocolate ganache under the glaze for a richer version.
Make mini versions for petit four platters or dessert tastings.
Suggested Pairings
7
Serve with: Champagne, raspberry sorbet, or jasmine tea
Occasions: Valentine’s Day, Mother’s Day, tea parties, modern dessert tables
Ingredients 10–12 éclairs
For the Pâte à Choux
½ cup water
½ cup whole milk
½ cup unsalted butter, cut into cubes
1 tbsp sugar
½ tsp salt
1 cup all-purpose flour
4 large eggs, room temp
For the Raspberry Rose Pastry Cream
1 ½ cups whole milk
¼ cup sugar
3 large egg yolks
2 tbsp cornstarch
½ tsp rosewater (adjust to taste)
¾ cup raspberries (fresh or thawed frozen)
2 tbsp unsalted butter
Optional: pinch of salt
For the Rose Glaze
1 cup powdered sugar
2 tbsp milk or cream
½ tsp rosewater
Few drops of pink food coloring (optional)
Garnish
Crushed freeze-dried raspberries
Edible rose petals
Dusting of powdered sugar
Directions Make the Pastry Cream (Can Be Made Ahead)
1
In a medium saucepan, warm milk until just steaming.
In a bowl, whisk egg yolks , sugar , and cornstarch until pale and thick.
Slowly whisk warm milk into yolks to temper, then return mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened (2–3 minutes).
Remove from heat and stir in:
Press through a fine sieve into a bowl.
Stir in mashed raspberries (strain if you want a smoother texture).
Cover with plastic wrap directly on the surface and chill for at least 1 hour .
Make the Choux Pastry
2
Preheat oven to 400°F (200°C) . Line two baking sheets with parchment.
In a saucepan, combine:
Water , milk , butter , sugar , and salt . Bring to a boil.
Remove from heat, add flour , and stir vigorously until it forms a ball and pulls away from the pan.
Return to heat for 1–2 minutes to dry the dough slightly.
Transfer to a bowl or stand mixer and let cool 5 minutes.
Add eggs one at a time , beating well after each, until smooth and glossy.
Pipe into 4–5 inch logs using a piping bag fitted with a large round or star tip.
Smooth tips with a damp finger and bake:
Turn off oven, crack door, and let éclairs dry for 10 minutes before removing.
Fill the Éclairs
3
Once cool, pierce each éclair on the bottom or side with a skewer or piping tip.
Whisk the chilled pastry cream to loosen.
Transfer to a piping bag with a narrow round tip and pipe filling into each éclair until full.
Make the Glaze & Decorate
4
Whisk together powdered sugar , rosewater , and milk until smooth and thick but pourable.
Tint with pink food coloring , if desired.
Dip tops of éclairs in the glaze and set on a rack.
Garnish with freeze-dried raspberries , petals , or a dusting of sugar.
Tips for Success
5
Don’t open the oven early! It can cause the choux to collapse.
If the glaze is too runny, add more sugar; if too stiff, a few drops of milk.
You can freeze unfilled choux shells and crisp them in the oven before use.
Variations
6
Swap raspberry for strawberry , lychee , or even passionfruit .
Add white chocolate ganache under the glaze for a richer version.
Make mini versions for petit four platters or dessert tastings.
Suggested Pairings
7
Serve with: Champagne, raspberry sorbet, or jasmine tea
Occasions: Valentine’s Day, Mother’s Day, tea parties, modern dessert tables
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