Maple Syrup Eclairs

5 from 2 votes

These beautiful light choux pastries are filled with maple infused pastry cream, dipped in maple glaze and topped with candied pecans for the ultimate maple flavour in every bite.

Prep Time45

Cook Time35

Total Time1 20

Course: Patisserie

Cuisine: French

Servings: eclairs

Calories: 407kcal

Author: Emma Duckworth

Equipment

Stand mixer fitted with the paddle attachment

Ingredients

Maple pastry cream

360 ml whole milk
80 g caster sugar, split
½ teaspoon fine salt
30 g cornflour (corn starch)
4 large egg yolks
2 teaspoon vanilla bean extract
45 ml pure Canadian maple syrup
40 g unsalted butter chopped

Choux pastry

240 ml water
120 g unsalted butter
¼ teaspoon fine salt
2 teaspoon granulated sugar
140 g plain flour (all-purpose)
4 large eggs at room temperature, lightly beaten
1 small egg beaten, for egg wash

Candied maple pecans

100 g pecan halves
30 ml dark pure Canadian maple syrup
1 teaspoon vanilla extract
½ teaspoon flaked sea salt

Maple glaze

160 g powdered icing sugar (confectioners’ sugar)
4 tablespoon pure Canadian maple syrup
30 ml whole milk
30 g unsalted butter melted

Metric - US Customary

Instructions

Maple pastry cream

Add the milk and half the sugar into a medium saucepan. Over medium-high heat bring the milk to a simmer, almost to a boil.
Whilst the milk is heating up, in a medium bowl placed on a tea towel (to prevent it from slipping), add the rest of the sugar, salt, cornflour and yolks and whisk until combined.
Once the milk starts to bubble, remove the pan from the heat. Whilst continuously whisking the egg mix, slowly pour a quarter of the milk in a thin steady stream into the egg mixture to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.
Place the saucepan back onto medium heat and heat the custard base whilst whisking constantly until it starts to thicken. Once bubbles appear turn the heat down to low and keep whisking for a further 2 minutes. Add the vanilla extract, maple syrup and butter and whisk until melted.
Remove from the heat and push the custard base through a sieve over a medium bowl. Immediately cover the custard's surface with plastic wrap and allow it to cool to room temperature. Then let it chill in the fridge until required.

Choux pastry

Heat your oven to 210°C/410°F. Line two baking trays with parchment paper. In a medium saucepan, add the water, butter, salt and sugar and bring to the boil over medium heat melting the butter.
Remove the pan from the heat and tip the flour into the saucepan. Stir until completely combined and the mixture forms a ball. Place back onto the heat and cook out the flour for 3 minutes to dry out the dough. Remove from the heat and place in a bowl to cool for 10 minutes or until the dough has stopped steaming but is still warm. Gradually add the eggs, beating well after each addition. The mixture will make a smooth and shiny paste.
Spoon the dough into a piping bag fitted with a 1.5cm plain nozzle and pipe 11cm long lengths on baking paper, leaving a couple of cm gaps between each length. Dip your finger in water and smooth the ends of the length so that it doesn’t have a point. Gently brush the choux dough with egg wash.
Place in the oven and bake for 25 minutes until golden brown. Remove from the oven, poke a hole in the bottom of each choux to allow the steam to escape and cool for at least an hour.

Candied maple pecans

Whilst the choux pastry is cooling, mix the pecans, maple syrup and vanilla extract in a small bowl until the nuts are fully coated. Lay on a baking tray lined with baking paper and bake in a 180°C (350°F) oven for 7 minutes. Remove and toss the pecans on the paper and then continue baking for five more minutes. Remove from the oven, sprinkle the sea salt, toss to coat, and cool completely before chopping with a knife.

Maple glaze

In a medium bowl, sift the icing sugar then add the maple syrup, milk and butter and whisk until fully combined. If the glaze is too thick add more milk, one teaspoon at a time. Or if too thin add ¼ cup powdered icing sugar until desired consistency is reached.

To assemble

Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit at the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy. Then dip the top into the glaze and finally sprinkle with maple flakes or chopped candied pecans. Allow icing to set for ten minutes. Serve immediately.

Notes

Recipe created for Maple From Canada UK

Nutrition