Celebrate Spring with these easy and delicious Maple Mascarpone Eclairs, topped with a maple glaze and walnuts and filled with mascarpone whipped cream.
Today is April Fool’s Day, but these eclairs are no joke. They’re super delicious and actually very easy to make. They’d make a great treat anytime, but would be an especially nice addition to the Easter table, I think.
These eclairs feature a maple syrup glaze and are topped with chopped walnuts and a bit of salt (if you like the sweet/salty thing). Then they are filled with a mascarpone whipped cream, which can be made ahead and is wonderfully stable due to the mascarpone.
The choux pastry for the eclairs can be made with the help of your stand mixer or simply mix it up by hand. I find the stand mixer does a great job of mixing in the eggs. They can be baked up somewhat ahead and filled closer to serving, too.
Cook’s Notes for Maple Mascarpone Eclairs
When it comes to eclairs, I like to cut almost, but not all the way through the shell, leaving a “hinge”. I then glaze and top and finally, pipe in the filling. I find eclairs much easier to eat this way, especially when eating out of hand. I just eat them like a hot dog – turning the eclair whipped cream side up. Then, when you bite in to it, the filling doesn’t spill out the sides. The only thing to remember is to do things in the right order – cut, glaze, top then fill.
Maple Mascarpone Eclairs
Ingredients
Eclair Shells:
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp white sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 4 eggs
Glaze:
- 2/3 cup icing sugar
- 3 Tbsp maple syrup
Topping:
- 1/2 cup chopped walnuts or pecans
- Sprinkling of fleur de sel salt
Mascarpone Whipped Cream: (can be made ahead and refrigerated)
- 1 cup mascarpone
- 2/3 cup heavy whipping cream
- 1/4 cup white sugar
- 2 Tbsp maple syrup
Instructions
- For the eclair shells: Preheat oven to 450° with racks in top and bottom third of oven. Prepare two baking sheets with parchment paper. Set aside.
- In a medium saucepan over medium heat, combine the milk, water, sugar salt and butter. Bring mixture to a boil. Whisk in vanilla. Add flour all at once and stir until mixture comes away from the side of the pot. Reduce heat to low and continue cooking, stirring continuously, for about 3 minutes longer (you are basically moving the dough around the pot to cook out some of the moisture).
- Remove from heat and turn out in to a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment. Stir for 2-3 minutes to cool the mixture somewhat. Add eggs, one at a time, beating well after each addition. (If doing by hand, the mixture will start out quite slimy at first, but just keep stirring vigourously and it will come together). Transfer mixture to a piping bag, fold ends over to seal and let rest 20 minutes.
- Pipe batter in to logs about 5-6 inches long and 1-inch wide, allowing equal space between (they don't spread much). *Be sure not to pipe them too thin, as you want them thick enough to slice in half eventually. Place in preheated oven and IMMEDIATELY REDUCE HEAT TO 350° Bake, switching racks midway through, for 35-40 minutes or until golden, puffed and crisp. Allow to cool on a rack.
- For the glaze: *Before glazing, be sure to cut eclairs almost, but not all the way through, leaving a "hinge" on one side. In a small bowl, combine the icing sugar with maple syrup until a thin glaze forms. (You may need to add more maple syrup). Brush glaze on top of eclair and immediately sprinkle with chopped walnuts and a sprinkle of salt, if using. Allow to sit at room temperature until glaze has set.
- For the filling: In a large bowl or the bowl of a stand mixer fitted with the whipping whisk, combine the mascarpone, whipping cream, sugar and maple syrup. Whip until mixture is thickened to piping consistency. Place in to a piping bag and pipe into eclair. (*Filling can be made ahead, covered and refrigerated and piped closer to serving).
- Filled eclairs keep well uncovered in the fridge for most of a day.
Heghineh says
Just perfect everything !
Antonia Lightfoot says
Fantastic website, have to tear myself away from it…
Jennifer says
Thank so much, Antonia :)
Katrina @ Warm Vanilla Sugar says
Nope, definitely no joke here!! These eclairs sound dreamy!
Jennifer says
Thanks Katrina :)
Laura (Tutti Dolci) says
Just gorgeous, the maple mascarpone pairing sounds divine!
Jennifer says
Thanks Laura. It was really nice together :)
Anu-My Ginger Garlic Kitchen says
OMG these are awesome! Everything I see here looks just so drool worthy! :)
Jennifer says
Thanks Anu :)
Thalia @ butter and brioche says
YES to everything about this post. I’ll take 10 of these eclairs right now!
Jennifer says
Thanks so much, Thalia :)
Liz @ Floating Kitchen says
No joke is right! These are off the charts. I mean, you know how strongly I feel about maple syrup…
Jennifer says
Thanks Liz. Sap is running, so had maple syrup on my mind :)
Jessie @ Straight to the Hips, Baby says
I’ve always wanted to try my hand at choux pastry. I’ll be honest, it’s always intimidated me! These look divine and the maple syrup flavor is right up my Canadian husband’s alley! Beautifully done.
Jennifer says
Thanks Jessie. Choux used to intimidate me too, but once I tried it, I was shocked at how easy it is to make!
Kate says
I heart everything about these – favourite flavours! x
Jennifer says
Thanks Kate :)
Meghan @ Cake 'n Knife says
OMG these are incredible! I am crushing so hard on you and these eclairs right now. Gorgeous!
Jennifer says
Thanks so much, Meghan. I love, love eclairs and these had great flavour :)
Sarah | Broma Bakery says
STUNNING, Jennifer! I can just picture these on an Easter dessert table, stealing the spotlight from every other dessert out there.
Jennifer says
Thanks Sarah. They were delicious! (were – they didn’t last long here ;)