Delicious and easy, the eclairs are fulled with a mascarpone whipped cream and topped with a maple glaze. You can use either walnuts or pecans on top (or neither if you're not a fan of nuts).
1/4teaspoonsalt, reduce to a pinch if using salted butter
1/2cupunsalted butter
1/2tspvanilla extract
1 1/4cupsall-purpose flour, spooned and levelled
4largeeggs
Glaze:
2/3cupicing/confectioners' sugar
3Tablespoonsmaple syrup
Topping:
1/2cupchopped walnuts or pecans
Sprinkling of fleur de sel salt
Mascarpone Whipped Cream: (can be made ahead and refrigerated)
1cupmascarpone
2/3cupheavy whipping cream
1/4cupwhite sugar
2Tablespoonsmaple syrup
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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.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!