Éclairs with a Delicate Crisp are filled with a Rich, Maple Mascarpone Cream and glazed with Chocolate and Maple. They are Simply Divine and Highly Addicting!
The simple sophistication of these beauties is unapparelled to anything I’ve made of recent. I may be skillful in American baking but when it comes to French pastry, I consider myself a novice and so naturally the name in itself, éclair, sounds exquisite. Seeing many variations of flavors, glazes, toppings, piping techniques and much more, I just had to give this a try.
The main component of this recipe calls for choux pastry also known as pâté à choux. When baked, this pastry becomes crispy and hollow inside. You may recall this recipe used when these heavenly yet dangerously addicting cream puffs were made.
It’s common practice to use a classic pastry cream to fill cream puffs and éclairs. And in many cases, the pastry cream can be enhanced with other flavors to give greater depth to the dessert, much like this basil pastry cream.
And as much as this cream is beyond heaven, when you’re in a pinch for time, the waiting for the cream to set can be rather, for a lack of a better term, annoying, especially knowing how amazing it tastes. All you want to do is quickly fill the éclairs and when no one is looking, stuff your mouth with one or two. No one is going to know 😉
Like the cliché, good things come to those who wait. While this may be true for pastry cream, I wasn’t going to wait around this time. I wanted something quick yet memorable. And I found just that!
Having made a lemon mascarpone frosting, I remember how rich and creamy it was and thought, why not use mascarpone as the filling in the éclairs?
Though maple is widely used year round, I find it more of a seasonal flavor when it comes to desserts. I wanted to incorporate maple into the mascarpone. Keep it light and fluffy while firm enough to hold shape when piped. I found the perfect recipe! And when I say perfect, I mean PERFECT!!
I thought cream puffs were addicting, which they are, but these are sinfully addicting. There must be will power to stop eating these delicate, creamy rich, maple-filled éclairs glazed with chocolate. OH GOSH. It’s irresistible.
And believe me when I say, this recipe is actually easy to make. Don’t let the “fancy” name fool you. I bet the French probably think, making eclairs are a piece of cake! And to tell you the truth, they would be right. LOL
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Éclairs with a Delicate Crisp are filled with a Creamy Rich, Maple Mascarpone and glazed with Chocolate and Maple. They are Simply Divine and Highly Addicting!
CHOUX PASTRY (Pâte à Choux)
- 1 recipe HERE
MAPLE MASCARPONE CREAM
- 1 cup (226 grams) Mascarpone cheese
- 2/3 cup (160 ml) heavy cream
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (30 ml) pure maple syrup
- 1 cup (80 grams) powdered sugar
- 4 tablespoons (20 grams) cocoa powder
- 2 – 4 tablespoons (30 to 60 ml) oat milk
- 1/2 cup (40 grams) powdered sugar
- 2 tablespoons (30 ml) pure maple syrup
- 1/2 to 1 teaspoon oat milk
- Begin with the first 4 steps of CHOUX PASTRY (Pâte à Choux) found HERE.
- Heat oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Fit a pastry bag with a 1/2 inch (1.3 cm) round tip and fill with the warm choux pastry. Pipe choux pastry into 5 x 1 inch logs on prepared baking sheets, leaving about 1 inch of space between each log. Use the back of a spoon dipped in cold water, evenly shape and smooth the surface of the logs.
- Bake for 15 minutes. Do not open oven door. Reduce temperature to 350°F (175°C) and bake for 8 to 10 minutes until golden brown and firm on the surface. Turn off oven.
- Remove pastries from oven and using a paring knife, cut lengthwise across the pastry to release steam. Return pastries back into the warmed turned-off oven to dry out and crisp.
- Meanwhile, in a large bowl using an electric mixer on high speed, beat mascarpone, heavy cream, sugar and syrup together until stiff peaks form. Fill a pastry bag with maple mascarpone cream. If desired, use a star tip or round tip.
- In a small bowl, mix 1 cup (80 grams) powdered sugar, cocoa powder and 2 tablespoons (30 ml) of milk until mixture is smooth with no visible dry pockets of sugar and cocoa. If a thinner texture is desired, mix in 1 tablespoon (15 ml) of milk at a time.
- In another small bowl, mix 1/2 cup (40 grams) powdered sugar, maple syrup and milk until smooth
- Assembly: Begin piping the maple mascarpone cream on the bottom half of each éclair. Evenly spread chocolate glaze over the tops of each éclair. Drizzle maple glaze over the piped mascarpone cream and if desired, over the chocolate glaze once it has dried. Place the tops of each éclair to its matching bottom and ENJOY!
- Unfilled pastries can be stored at room temperature for 24 hours or frozen covered for 1 month.
- To recrisp room temperature pastries, bake at 300°F (150° C) for 5 to 8 minutes. For frozen pastries, bake for 8 to 10 minutes.
- Regular milk can be substituted for oat milk.
- Category: Pastry
- Cuisine: French
Keywords: eclairs, chocolate glaze, maple glaze, choux pastry, French pastry