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Maple Syrup Eclairs

Maple Syrup Eclairs

Emma Duckworth
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.
5 from 1 vote
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Method Patisserie
Cuisine French
Servings 12 eclairs
Calories 407 kcal


Maple pastry cream

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

Choux pastry

  • 240 ml water
  • 120 g unsalted butter
  • ¼ tsp fine salt
  • 2 tsp 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 tsp vanilla extract
  • ½ tsp flaked sea salt

Maple glaze

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


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.


 Recipe created for Maple From Canada UK


Calories: 407kcalCarbohydrates: 44gProtein: 6gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 171mgSodium: 293mgPotassium: 157mgFiber: 1gSugar: 30gVitamin A: 639IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Keyword eclairs
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