Maple Eclairs with Maple Glaze

Who doesn’t love Eclairs? I mean they are kind of like the perfect dessert. Just one is sufficient to feel like you’ve enjoyed a truly decadent dessert. They’re filled with a delicious creamy custard, enveloped in light-as-air pâte à choux, and topped with a rich glaze. Mmmm… Traditionally offered in chocolate and coffee variations, I thought maple would be a wonderful change and it was. These are so good my husband had four and would have kept going if I hadn’t taken the plate away (that probably also explains why he’s been volunteering for chores in the kitchen tonight.) Enjoy!

Recipe:

Eclairs Dough (from Cappuccino Eclair by Tariq Hanna):

1 cup water

6 tbsp (3/4 stick) unsalted butter, cubed

3/4 tsp salt

1 cup bread flour

4 large eggs

  1. Preheat your oven to 400˚F. Line a sheet tray with parchment paper. Set aside.
  2. In a medium saucepan, combine the water, butter and salt, and bring to a boil over medium-high heat.
  3. Add the flour and stir until it forms a ball and there’s a thick film at the bottom of the pan.
  4. Remove from the heat.
  5. Using a hand-mixer, add the eggs one at a time to the pan and beat until the dough is completely smooth. (tip: get the mixer going before adding the first egg so that you can start incorporating the egg as soon as it’s in the pan without it cooking).
  6. Spoon the batter into a piping bag fitted with a 1/2-in plain round tip. Put a dab of the dough on each corner of the sheet tray to “glue” the paper to the tray.
  7. Pipe the dough in thick 4-in long lines about 1-in apart. Make sure to dab down the tips of the eclairs with a wet finger so they do not burn.
  8. Bake them for 15 minutes, without opening the oven!
  9. Lower the heat of the oven to 350˚F and continue cooking for 20 minutes until they are crisp.
  10. Let them cool in the sheet tray.

Maple Custard (adapted from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich):

1/2 cup granulated sugar

1/4 cup cornstarch

1/8 tsp salt

1 1/4 cups half-and-half

1 cup whole milk

1/2 cup pure maple syrup

4 large egg yolks

2 tbsp unsalted butter, cut into 3-4 pieces

  1. Combine the sugar, cornstarch, salt, half-and-half, milk, maple syrup and egg yolks in a medium-heavy saucepan.
  2. Place over medium heat and whisk continuously for 5-7 min until the mixture reaches a low boil and begins to thicken.
  3. Continue whisking for an additional 1 to 1 1/2 minutes until thick.
  4. Remove from the heat and add the butter one piece at a time and whisk until smooth.
  5. Immediately pour the custard into a bowl and press a piece of plastic wrap against the top of the custard to prevent a skin from forming.
  6. Refrigerate for 2 to 3 hours until firmed up and cold.
Assembly:
  1. Using a serrated knife slice the Eclairs in half.
  2. Spoon the custard into a piping bag and cut a dime-size hole in the tip.
  3. Fill the Eclairs by piping the custard into the holes that the air in the dough created.
  4. Gently press the two halves back together.
  5. Refrigerate until ready to glaze.

Maple Glaze:

1/4 cup pure maple syrup

2 tbsp unsalted butter

1 cup powdered sugar

  1. In a small saucepan combine the maple syrup and butter.
  2. Over medium heat, melt the butter into the syrup
  3. Remove from heat and add the sugar to the hot mixture.
  4. Immediately pour the glaze over the Eclairs or spoon it over them.
  5. Allow the glaze to harden.

Take a big, huge, heavenly bite….

US

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