For topping, in a small saucepan combine raspberries and granulated sugar. Stir over medium heat, breaking up the raspberries. Continue to heat, stirring occasionally, until mixture thickens, about 5 minutes. Remove from heat and strain mixture to remove all seeds. Combine raspberry mixture (about 2 tablespoons), confectioners’ sugar, and milk. Dip tops of éclairs in glaze and place on filled éclairs. Sprinkle with nonpareils and sugar pearls, if desired. Serve immediately or refrigerate until serving.