Maple Syrup Eclairs

Maple Syrup Eclairs

  • Author: Emma
  • Prep Time: 45
  • Cook Time: 35
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Patisserie
  • Method: Baking
  • Cuisine: French


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.



For the Maple Pastry Cream

360ml (1 ½ cups) milk

80g (1/3 cup) caster sugar, split

½ teaspoon ground salt

30g (1/4 cup) corn flour

4 egg yolks

2 teaspoons vanilla bean extract

40ml (3 tablespoons) pure Canadian maple syrup

40g (1/4 cup) unsalted butter, chopped


For the Choux Pastry

240ml (1 cup) water

120g (1/2 cup) unsalted butter

Pinch salt

2 teaspoons granulated sugar

140g (1 cup) flour

4 eggs, at room temperature, lightly beaten

1 egg, beaten, for egg wash


For the Candied Maple Pecans

100g (1 cup) pecan halves

2 tablespoons dark pure Canadian maple syrup

1 teaspoon vanilla extract

1/2 teaspoon flaked sea salt


For the Maple Glaze

160g (1 cup) powdered sugar

4 tablespoons pure Canadian maple syrup

2 tablespoons milk

2 tablespoons butter, melted


For the Maple Pastry Cream

1.    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.

2.    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, corn flour and yolks and whisk until combined.

3.    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 mix to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.

4.    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. 

5.    Remove from the heat and push the custard base through a sieve over a medium bowl. Immediately cover the surface of the custard with cling film and allow to cool to room temperature. Then let it chill in the fridge until required.


For the Choux Pastry

1.    Heat your oven to 210C/410F. Line two baking trays with parchment paper. In a medium sauce pan add the water, butter, salt and sugar and bring to the boil over medium heat melting the butter. 

2.    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.

3.    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.

4.    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.


For the Candied Maple Pecans

1.    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 180C/350F 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 then allow to cool completely before chopping with a knife.


For the Maple Glaze

1.    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 icing sugar until desired consistency is reached.


To Assemble

1.    Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in 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.


 As with all my recipes, I have given the measurements in grams and cups to suit both my European and American/Canadian audience. However- I urge you to measure the ingredients with a scale to get the correct weight in grams. Baking is a science and this recipe calls for the correct weight of ingredients- in particular the choux dough. 

Recipe created for Maple From Canada UK

Keywords: French pastry, eclairs, dessert