Raspberry Éclair

I’m just going to say it straight: this raspberry éclair is one of those desserts that makes me stop mid-bite and go “wow… I really made this?” It hits that sweet spot between fancy-pastry-shop energy and totally doable at home. And once you nail it, you’ll feel like you’ve unlocked a secret pastry superpower—I definitely did.

This recipe takes the classic éclair and makes it brighter, fresher, and a little more playful. Instead of the usual chocolate-topped, vanilla-filled version, you get a burst of tart raspberries wrapped inside crisp, airy pâte à choux, with a silky raspberry cream that’s honestly good enough to eat with a spoon. It’s elegant but still comforting, like something you’d bring out to impress guests, or just make on a Sunday because you deserve a little pastry joy.

Why this recipe feels special

For me, it’s the contrast. The crunchy shell. The cloud-soft filling. The berry flavor that cuts through the sweetness so nothing feels heavy. And the best part? You don’t need to be a pastry chef to pull this off. If you can boil water, whisk, and stay calm during a few key moments, you can absolutely master this.

Why You’ll Love This Recipe

You’re going to adore this éclair if you’re into desserts that feel both fancy and fun. Here’s what you get:

• Fresh raspberry flavor in every bite
• Light, crisp pâte à choux that’s easier than you think
• A stunning dessert that looks impressive without complicated steps
• Make-ahead friendly components
• Customizable topping and filling options
• Not overly sweet—balanced and bright

Tools You’ll Need

I like to keep things simple, so nothing here is unusual. Each tool helps the process feel smoother.

• Baking sheet – gives the éclairs space to puff evenly
• Parchment paper or silicone mat – prevents sticking and helps with even browning
• Medium saucepan – for making the choux dough
• Wooden spoon or sturdy spatula – helps mix the dough without bending or melting
• Electric mixer or whisk – for whipping the raspberry cream
• Piping bags with round or star tip – makes filling and shaping the éclairs easier
• Cooling rack – keeps the pastry from getting soggy underneath
• Fine-mesh sieve – for straining raspberry puree, keeping the filling silky

Ingredients

For the pâte à choux (the shells):

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 1/2 cup (113 g) unsalted butter
• 1 tbsp (12 g) sugar
• 1/2 tsp (3 g) salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs (about 200 g)

For the raspberry cream filling:

• 1 cup (140 g) fresh or frozen raspberries
• 2 tbsp (25 g) sugar
• 1 tsp (5 ml) lemon juice
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) cold mascarpone or cream cheese
• 1/3 cup (40 g) powdered sugar
• 1 tsp (5 ml) vanilla extract

For the topping:

• 1 cup (120 g) powdered sugar
• 2–3 tbsp (30–45 ml) raspberry puree
• Fresh raspberries for garnish (optional)

Step-by-Step Instructions

Let’s walk through it together. I’ll tell you where things get a little tricky so you can breathe easy.

1. Make the raspberry puree

Heat the raspberries, sugar, and lemon juice in a small pot over medium heat. Mash gently until the berries release their juices. Simmer for 3–4 minutes.

Push through a sieve and set aside to cool. You’ll use this for both the filling and the glaze.

2. Start the pâte à choux

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.

Once it’s bubbling, add the flour all at once. Stir hard. It will look messy—totally normal.

3. Cook the dough

Keep stirring until the dough forms a ball and a thin film coats the pan, about 2–3 minutes.

This step dries the dough just enough. If it looks shiny and smooth, you’re doing great.

4. Add the eggs

Transfer the dough to a bowl and let it cool for 3–4 minutes.

Add the eggs one at a time, mixing well after each.

The dough should look glossy and pipeable—not runny. If it forms a V-shape when you lift the spoon, it’s perfect.

5. Pipe the shells

Preheat your oven to 400°F (205°C).

Pipe 4–5 inch logs onto a lined baking sheet. Leave space between them—they puff beautifully.

Smooth any peaks with a damp finger.

6. Bake

Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 15–20 more.

Don’t open the oven early. I know it’s tempting, but it deflates them. Trust me.

7. Make the filling

Whip the cream, mascarpone, powdered sugar, vanilla, and 2 tablespoons of raspberry puree until thick and luscious.

Taste it. If you want more berry flavor, add a little more puree.

8. Fill the éclairs

Once the shells cool, poke a small hole at each end.

Pipe the raspberry cream inside until the éclair feels full and slightly heavy in your hand.

9. Add the glaze

Mix powdered sugar with raspberry puree until smooth and pourable.

Dip or drizzle over the tops. Garnish with a fresh raspberry if you’re feeling fancy.

Serving Ideas

• Add a dusting of powdered sugar for a bakery-style look
• Serve with extra raspberry sauce on the plate
• Pair with tea or a chilled latte
• Add white chocolate curls for a pretty finish

Variations

• Swap raspberries for strawberries or blueberries
• Add lemon zest to the filling
• Top with melted white chocolate instead of glaze
• Fill with pastry cream plus fresh berries for extra richness

Storage & Make-Ahead

• Store filled éclairs in the fridge for up to 2 days
• Unfilled shells keep crisp in an airtight container for 2–3 days
• Freeze unfilled shells for up to 1 month
• Filling can be made 24 hours ahead

Pro Tips & Mistakes to Avoid

Okay, friend-to-friend secrets here:

• Don’t add eggs to hot dough—it cooks them. Let it cool a bit.
• If the dough seems dry after 3 eggs, add the fourth slowly.
• Keep the oven closed during the first bake or the shells will collapse.
• Make sure the filling is cold before whipping—it thickens better.
• If your glaze looks too thick, add a teaspoon of puree at a time.

Recipe Summary

Yield: 10–12 éclairs

Prep time: 35 minutes

Cook time: 35 minutes

Total time: about 70 minutes

Approx. Nutrition (per éclair):

Calories: 245

Carbs: 23 g

Fat: 15 g

Protein: 4 g

Final Thoughts

If you’ve been craving a dessert that feels show-stopping but still comforting, you’re going to fall in love with this raspberry éclair. I’d honestly love to hear how yours turns out—whether you go classic, extra-berry, or totally customize it. Share your results, tell me what twist you added, or ask me anything if you get stuck.