eclairs

These beautiful light choux pastries are filled with maple infused pastry cream, dipped in maple glaze and topped with candied pecans for the ultimate maple flavour in every bite.

Maple Syrup Eclairs

For the Maple Pastry Cream

(1 ½ cups) milk

(1/3 cup) caster sugar, split

salt

(1/4 cup) corn flour

vanilla bean extract

milliliters (3 tablespoons) pure Canadian maple syrup

(1/4 cup) unsalted butter, chopped

For the Choux Pastry

water

(1/2 cup) unsalted butter

sugar

(1 cup) flour

eggs,

egg, beaten, for egg wash

For the Candied Maple Pecans

(1 cup) pecan halves

dark pure Canadian maple syrup

vanilla extract

flaked sea salt

For the Maple Glaze

(1 cup) powdered sugar

maple syrup

milk

butter, melted

1.    Add the milk and half the sugar into a medium saucepan. Over medium-high heat bring the milk to a simmer, almost to a boil.

2.    Whilst the milk is heating up, in a medium bowl placed on a tea towel (to prevent it from slipping), add the rest of the sugar, salt, corn flour and yolks and whisk until combined.

3.    Once the milk starts to bubble, remove the pan from the heat. Whilst continuously whisking the egg mix, slowly pour a quarter of the milk in a thin steady stream into the egg mix to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.

4.    Place the saucepan back onto medium heat and heat the custard base whilst whisking constantly until it starts to thicken. Once bubbles appear turn the heat down to low and keep whisking for a further 2 minutes. Add the vanilla extract, maple syrup and butter and whisk until melted. 

5.    Remove from the heat and push the custard base through a sieve over a medium bowl. Immediately cover the surface of the custard with cling film and allow to cool to room temperature. Then let it chill in the fridge until required.

1.    Heat your oven to 210C/410F. Line two baking trays with parchment paper. In a medium sauce pan add the water, butter, salt and sugar and bring to the boil over medium heat melting the butter. 

2.    Remove the pan from the heat and tip the flour into the saucepan. Stir until completely combined and the mixture forms a ball. Place back onto the heat and cook out the flour for 3 minutes to dry out the dough. Remove from the heat and place in a bowl to cool for 10 minutes or until the dough has stopped steaming but is still warm. Gradually add the eggs, beating well after each addition. The mixture will make a smooth and shiny paste.

3.    Spoon the dough into a piping bag fitted with a 1.5cm plain nozzle and pipe 11cm long lengths on baking paper leaving a couple of cm gaps between each length. Dip your finger in water and smooth the ends of the length so that it doesn’t have a point. Gently brush the choux dough with egg wash.

4.    Place in the oven and bake for 25 minutes until golden brown. Remove from the oven, poke a hole in the bottom of each choux to allow the steam to escape and cool for at least an hour.

1.    Whilst the choux pastry is cooling, mix the pecans, maple syrup and vanilla extract in a small bowl until the nuts are fully coated. Lay on a baking tray lined with baking paper and bake in a 180C/350F oven for 7 minutes. Remove and toss the pecans on the paper and then continue baking for five more minutes. Remove from the oven sprinkle the sea salt, toss to coat and then allow to cool completely before chopping with a knife.

1.    In a medium bowl, sift the icing sugar then add the maple syrup, milk and butter and whisk until fully combined. If the glaze is too thick add more milk, one teaspoon at a time. Or if too thin add ¼ cup icing sugar until desired consistency is reached.

1.    Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy. Then dip the top into the glaze and finally sprinkle with maple flakes or chopped candied pecans. Allow icing to set for ten minutes. Serve immediately.

Wow Emma, this recipe looks simply delicious. My goal for the new year is to learn how to bake and I will be trying this recipe out for sure. You are just so talented. Can’t wait to try these out. Pinning for later.

Cette pâtisserie, aimée depuis des lustres, se décline de plusieurs façons : chocolat blanc, thé matcha, truffe, érable, etc. Comme la version classique manquait toutefois à notre répertoire, on a décidé d’en créer une, avec une twist au goût du jour.

Éclairs au chocolat (les meilleurs)

g (1/4 tasse) de farine tout usage non blanchie

g (3 c. à soupe) de cassonade

ml (2 c. à soupe) de beurre non salé, ramolli

105 g (1/2 tasse) de sucre

g (3 c. à soupe) de farine tout usage non blanchie

ml (4 c. à thé) de fécule de maïs

œuf

jaune d’œuf

375 ml (1 1/2 tasse) de lait

ml (1 c. à thé) d’extrait de vanille

ml (1/2 tasse) de crème 35 %

60 ml (1/4 tasse) d’eau

60 ml (1/4 tasse) de lait

g (3 c. à soupe) de beurre non salé

ml (1 c. à thé) de sucre

pincée de sel

g (1/2 tasse) de farine tout usage non blanchie

œufs

ml (1 c. à soupe) d’huile végétale

Dans un bol, mélanger tous les ingrédients jusqu’à ce que la pâte soit homogène. Entre deux feuilles de papier parchemin, abaisser la pâte à 3 mm (1/8 po) d’épaisseur. Congeler 30 minutes. 


Retirer le papier du dessus. À l’aide d’un couteau, découper 6 rectangles de 14 x 3,5 cm (5 1/2 x 1 1/4 po) dans l’abaisse. Réserver au congélateur jusqu’au montage des éclairs.


Craquelin

Dans une petite casserole hors du feu, mélanger au fouet le sucre, la farine et la fécule. Ajouter l’œuf et le jaune d’œuf. Bien mélanger. Incorporer le lait et la vanille. Porter à ébullition à feu moyen en remuant constamment et en raclant le fond et les parois de la casserole jusqu’à ce que le mélange épaississe. Retirer du feu. Dans un tamis, au-dessus d’un bol, passer la crème pâtissière pour retirer les grumeaux.

Couvrir directement la surface de pellicule plastique. Laisser tiédir, puis réfrigérer 3 heures ou jusqu’à ce qu’elle soit complètement refroidie. Au moment d’utiliser la crème pâtissière, la mélanger avec une spatule pour lui redonner de la souplesse.

Dans un autre bol, fouetter la crème jusqu’à ce qu’elle forme des pics fermes. À l’aide d’un fouet, incorporer la crème fouettée à la crème pâtissière. Réfrigérer la crème légère jusqu’au montage des éclairs.

Crème légère 

Entre-temps, dans une casserole, porter à ébullition l’eau, le lait, le beurre, le sucre et le sel. Retirer la casserole du feu. Ajouter la farine d’un seul coup et mélanger vigoureusement à la cuillère de bois, jusqu’à ce que la pâte forme une boule lisse qui se détache des parois. 


Remettre la casserole sur un feu moyen et cuire en remuant pendant 3 minutes ou jusqu’à ce que la pâte s’assèche. Cette étape est cruciale pour la réussite de la recette de choux. Une fine pellicule se forme dans le fond de la casserole lorsque la pâte s’assèche. Transvider dans un bol ou dans le bol du batteur sur socle.


À l’aide d’une cuillère de bois ou du fouet plat, incorporer les œufs, un à la fois, en remuant bien entre chaque ajout, jusqu’à ce que la pâte soit lisse et homogène.


Placer la grille au centre du four. Préchauffer le four à 190 °C (375 °F). Tapisser une plaque de cuisson d’un tapis de silicone ou de papier parchemin.


Transvider la pâte à choux dans une poche à pâtisserie munie d’une douille unie de 2 cm (3/4 po) de diamètre. Sur la plaque, façonner lentement la pâte en cylindres d’environ 14 cm (5 1/2 po) de longueur et 2 cm (3/4 po) de largeur, en les espaçant. 


Déposer les rectangles de craquelins sur les cylindres de pâte sans les écraser.

Cuire au four 5 minutes. Réduire le four à 180 °C (350 °F) et poursuivre la cuisson 20 minutes ou jusqu’à ce que les éclairs soient bien dorés. Laisser refroidir complètement sur une grille. Congeler à cette étape, si désiré.


À l’aide du manche rond d’une cuillère de bois, transpercer l’éclair d’un bout à l’autre (voir note). À l’aide d’une poche à pâtisserie munie d’une douille unie de 1 cm (1/2 po), farcir chaque éclair de crème légère par les trous. 


Pâte à choux

Dans un bol assez large pour pouvoir y tremper les éclairs, fondre le chocolat au four à micro-ondes de 1 à 2 minutes, en remuant toutes les 30 secondes. Incorporer l’huile au fouet. 


Tremper rapidement le dessus des éclairs dans le fondant, en le faisant pivoter au besoin. Réfrigérer 30 minutes avant de servir. Les éclairs se conservent 3 jours dans un contenant hermétique au réfrigérateur.

Fondant au chocolat

Il faudrait absolument indiquer dans la recette de ne pas ajouter les oeufs a la pate a choux quand elle est encore chaude! Sinon les oeufs cuisent et ne monte pas le éclairs quand ils sont dans le four. Dommage car cette recette demande beaucoup de préparation/temps!

Recette excellente, sauf il faudrait vraiment mentionner de laisser reposer au four dans les étapes, car si on les fait refroidir à l'extérieur du four, ils s'affaissent. 

Merci

Excellent éclair, la recette demande une bonne préparation, mais le resultat est sensas.. a refaire encore, tout le monde a adorē.

Sublimes ! Très faciles à faire avec les informations. Je les ai fait plusieurs fois et elles sont parfaites ! Ça demande du travail par contre :)

C’était bon en s’en lécher les doigts, miam miam Bravo a toute l’equipe

L'émission à TVA disait 4 oeufs pour la pâte à chou...et ici sur le site Ricardo c'est 2 oeufs....?

Bonjour, lors de la sortie du four, les éclairs s'affaissent. À quoi est-ce dû?

Délicieuse recette! Ma belle-mère a fait la recette en choux au lieu des éclairs. C’était excellent, mais elle dit que la crème pâtissière était un peu trop épaisse.

Manqué la cuisson des éclairs !  Dommage!

J’aurais jamais pensé que je pouvais faire ça...  j’ai pris une grosse drill à mon mari pour faire le trou dedans... ça marche à merveille.
Les explications sont très bonne ça nous facilite la tâche.   Merci

https://cdn.jwplayer.com/v2/media/NUZuIrlj

Fondre du chocolat

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat

Eclairs

plain flour

milliliters double cream

white caster sugar

tbsp cornflour

disposable piping bags

1.5cm round piping nozzle

First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.

Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.

When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.

Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.

Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.

To fill and glaze your eclairs, choose one of our flavours - <a href="http://www.bbcgoodfood.com/recipes/raspberry-cardamom-eclairs">raspberry &amp; cardamom</a>, <a href="http://www.bbcgoodfood.com/recipes/lemon-passion-fruit-eclairs">lemon &amp; passion fruit</a>, <a href="http://www.bbcgoodfood.com/recipes/salted-caramel-popcorn-eclairs">salted caramel &amp; popcorn</a> or <a href="http://www.bbcgoodfood.com/recipes/elderflower-meringue-eclairs">elderflower &amp; meringue</a>. For more help, see our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-choux-pastry-and-eclairs">how to make choux pastry and eclairs video</a>.

Master the art of nostalgic pastries guaranteed to light up your eyes and tempt your tastebuds.

Coffee eclairs

butter

(3/4 cup) plain flour, sifted

eggs, lightly whisked

dark chocolate, melted

500 milliliters (2 cups) thickened cream

tbsp pure icing sugar

instant coffee granules

tbsp Baileys Coffee Irish Cream liqueur

Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don't open the oven until it's cooked or your pastry may run out of puff!

Choux pastry

butter, at room temperature, cubed

(1/3 cup) plain flour, sifted

Vegetable oil,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

VERY IMPORTANT: Please omit the additional 25 grams of cornstarch IF you use the homemade gluten-free pâte à choux mix. Use 90 grams of the homemade pâte à choux flour mix instead

Gluten Free Choux Au Craquelin with Crème Chantilly and Bourbon Hot Fudge Sauce

fine white rice flour

tapioca starch

cornstarch

xanthan gum

Cup4Cup Multipurpose Gluten-Free Flour flour

light brown sugar

unsalted butter,

whole milk

granulated white sugar

Cup4Cup Multipurpose Gluten-Free Flour

cornstarch (omit flour

whole eggs

dark chocolate, chopped

butter, unsalted

corn syrup

Bourbon

gelatin

water, cold

235 ml heavy whipping cream, cold

powdered sugar

Combine gluten-free flour, brown sugar, salt, and butter...

Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly

transfer to a parchment-lined cookie tray and combine...

transfer to a parchment-lined cookie tray and combine to a dough

place another piece of parchment paper on top...

place another piece of parchment paper on top and roll out 1/8th thick

use a 2" cookie cutter and cut into...

use a 2" cookie cutter and cut into 12 circles

place in the freezer and allow to freeze...

place in the freezer and allow to freeze until ready to use

Preheat your oven to 375F

Combine Cup4Cup and cornstarch in a small bowl...

Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Combine butter, sugar, salt, milk, and water in...

Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer

Turn off the heat

Add all your dry ingredients at once and...

Add all your dry ingredients at once and stir to combine

Turn your heat back on to a very...

Turn your heat back on to a very low temperature and stir the dough for one minute.

Transfer your flour panade to your food processor...

Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Turn your food processor on and add your...

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

When all your eggs are added, continue to...

When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look

Transfer your choux to your piping bag which...

Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.

Place the choux in the fridge while you...

Place the choux in the fridge while you get ready to pipe and bake it

Make sure your oven is preheated to 375F

Get your prepared sheet tray with your traced...

Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down so the ink will not transfer to your baked goods

Retrieve the cut craquelin from the freezer

Get your cooled choux from the fridge and...

Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)

Place the cut craquelin on top of your...

Place the cut craquelin on top of your piped choux

Put your tray of choux in the oven...

Put your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.

You can test the doneness by tapping on...

You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done

Turn off your oven and allow the choux...

Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.

Cool completely before filling!

Combine 1 teaspoon of unflavored gelatin and 1...

Combine 1 teaspoon of unflavored gelatin and 1 tablespoon cold water in a small microwave save bowl. Allow sitting for 5 minutes.

Microwave the gelatin water mixture on high for...

Microwave the gelatin water mixture on high for 15-20 seconds. It will melt very quickly.

Add the heavy cream, powdered sugar, and vanilla...

Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.

While the cream is whipping carefully add the...

While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream.

Continue to whisk until medium-stiff peaks have formed.

Transfer the whipped cream to a piping bag...

Transfer the whipped cream to a piping bag fitted with a star tip.

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The most viewed eclairs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Syrup Eclairs

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Éclairs au chocolat (les meilleurs)

Eclairs

Coffee eclairs

Choux pastry

Gluten Free Choux Au Craquelin with...

Thermomix recipe: Ice Cream Eclairs

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Earl Grey Eclairs

Crème Légère (Pastry Cream with Whi...

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The most viewed eclairs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine