Éclairs with a Delicate Crisp are filled with a Rich, Maple Mascarpone Cream and glazed with Chocolate and Maple. These Maple Mascarpone Éclairs 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
Recommended Products for this Recipe
URBAN BAKES is a participant in the Amazon Services LLC Influencer Program, an influencer/affiliate advertising program designed to provide a means for us to earn (at no additional cost to you) by linking to https://amazon.com/shop/urbanbakes. Note that links advertised are products and/or services we’ve used, enjoyed, and want to share with you. Thank you for shopping and supporting URBAN BAKES!
If you enjoyed this recipe, please consider giving a star rating when you comment. Ratings help others discover my recipes and with the help of your support, it will be greatly appreciated, thank you!
Print
Maple Mascarpone Eclairs
- Total Time: 2 hours
- Yield: 2 dozen 1x
Description
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!
Ingredients
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
CHOCOLATE GLAZE
- 1 cup (80 grams) powdered sugar
- 4 tablespoons (20 grams) cocoa powder
- 2 to 4 tablespoons (30 to 60 ml) milk
MAPLE GLAZE
- 1/2 cup (40 grams) powdered sugar
- 2 tablespoons (30 ml) pure maple syrup
- 1/2 to 1 teaspoon milk
Instructions
- 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!
Notes
- 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.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Cuisine: French
More Recipes Using Choux Pastry
LATEST POSTS
- Bourbon Caramel Pumpkin Cake
Between the cake layers of this deliciously spiced pumpkin cake with browned butter frosting is an easy-to-make luscious bourbon caramel giving each bite a rich creamy flavor. Top the cake with piped pumpkins made with frosting in varying colors to relish in the fall season. - Maple Walnut Cupcakes
Imagine biting into a stack of fluffy buttery pancakes with toasted walnuts, but as dessert! These Maple Walnut Cupcakes would be close enough to having that pancake breakfast. The tender crumb is sweetened with 100% pure maple, chopped walnuts, and topped with a luscious maple walnut buttercream. - Peach Frangipane Tart
Making a Peach Frangipane Tart is much easier than it sounds. Fresh peach slices are beautifully arranged over a creamy almond center (frangipane) and a layer of peach jam, all nestled within a buttery-rich and flaky crust. The tart is later finished with a glaze to add moisture and shine. - Plum with Almond Oat Crisp
Juicy fresh plums rests beneath a spiced and buttery almond oat crisp. Add a touch of honey for an added sweet charm and serve warm with a scoop of ice cream for the ultimate experience of one of summer’s easiest desserts to make!
This looks incredible. I did not know that we could make it at home. I always thought its the store bought thing forever. OMG! I am drooling over these. Definitely doing my grocery today so i can make them ASAP.
The best treat I could offer my kids for the weekend. I am in for it. Yum. Thanks for the amazing recipe.