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Maple Mascarpone Eclairs | URBAN BAKES

Maple Mascarpone Eclairs

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5 from 2 reviews

  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 2 dozen 1x


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!



CHOUX PASTRY (Pâte à Choux)


  • 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
  • 24 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


  1. Begin with the first 4 steps of CHOUX PASTRY (Pâte à Choux) found HERE
  2. Heat oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat; set aside.  
  3. 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. 
  4. 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.
  5. 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.   
  6. 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.
  7. 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. 
  8. In another small bowl, mix 1/2 cup (40 grams) powdered sugar, maple syrup and milk until smooth
  9. 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.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Cuisine: French

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