Description
This decadent recipe for Candied Maple Praline Éclairs combines the rich, smooth crème pâtissière infused with a unique maple pecan paste, a light and airy choux pastry shell, and a glossy maple-flavored glaze topped with crunchy candied pecan halves. Perfect for an indulgent dessert gathering, these éclairs beautifully marry the warmth of cinnamon and the sweetness of maple syrup into an elegant French-inspired treat.
Ingredients
Candied Maple Pecan Paste
- 2 cups pecan halves
- ⅓ cup maple syrup
- 1½ tsp ground cinnamon
- ½ tsp salt
Crème Pâtissière
- 1 cup full fat milk (or whole milk)
- 1 tsp vanilla bean paste
- 1 large egg
- 2 egg yolks
- ½ cup superfine granulated sugar (or caster sugar)
- 2½ tbsp cornstarch
- 1 tbsp pecan paste (from candied pecans)
Choux Pastry
- ¼ cup unsalted butter
- ¼ tsp salt
- 1 tsp sugar
- ½ cup water
- ⅓ cup all purpose flour (or plain flour)
- ⅓ cup strong bread flour
- 3 large eggs + 1 egg for glazing before baking
Maple Glaze and Decoration
- 1 cup powdered sugar (or icing sugar, sifted to remove lumps)
- 1 tbsp full fat milk (or whole milk)
- 1 tsp vanilla extract
- 1 tsp maple syrup or maple extract
- Handful of candied pecan halves reserved for decoration
Instructions
- Make Candied Maple Pecan Paste: Place pecans, maple syrup, ground cinnamon, and salt in a large shallow pan over medium-high heat. Stir to coat the pecans and dissolve spices. Bring to a boil, then reduce to medium-low and simmer for about 20 minutes until syrup thickens and crystallizes on nuts. Remove from heat, spread pecans on parchment to cool.
- Create Pecan Paste: Reserve a handful of candied pecan halves for decoration. Add the remainder to a food processor and blitz for about 20 minutes, stopping occasionally to scrape down sides, until a smooth paste forms. Set aside.
- Prepare Crème Pâtissière: Heat milk and vanilla bean paste in a medium saucepan over medium-high until boiling, stirring regularly. Meanwhile, whisk together egg, egg yolks, sugar, and cornstarch in a heatproof bowl. Slowly temper the hot milk into the egg mixture while whisking, then return to the saucepan over medium heat. Whisk constantly for about 5 minutes until thickened. Remove from heat, stir in 1 tbsp pecan paste, transfer to a bowl, cover the surface with plastic wrap to prevent skin, and refrigerate for at least 2 hours or up to 3 days.
- Prepare Choux Pastry: Preheat oven to 350°F (180°C/165°C Fan) and line a baking tray with parchment or silicone mat. Optionally, mark lines on the underside for piping guides (about 3.5″/8cm long, spaced 1.5″/3cm apart). In a medium saucepan, combine butter, salt, sugar, and water and bring to a boil over medium-high heat. Add both flours at once and beat vigorously with a wooden spoon until a dough forms and pulls away from the pan. Continue cooking and stirring for 2 minutes to cook out the flour, then transfer dough to a medium bowl.
- Incorporate Eggs: Beat the dough as it cools slightly, then add eggs one at a time, mixing thoroughly after each addition until the batter is smooth and has a dropping consistency. You may not need all three eggs. Transfer batter to a piping bag fitted with a 0.5″ (1.5cm) round nozzle.
- Pipe and Bake Éclairs: Pipe steady lines of batter onto the prepared tray following the guides. Brush the tops with beaten egg for color. Bake for about 30 minutes until risen and lightly golden. Turn off the oven and leave éclairs inside for an additional 30 minutes to dry out. Remove and cool on a wire rack.
- Assemble Éclairs: Using a sharp knife, cut two small holes near either end on the bottom of each éclair to facilitate filling. Beat crème pâtissière to loosen, fill a piping bag with a smaller nozzle (about 1 cm), and pipe cream into each hole, filling the pastry interior evenly.
- Prepare Maple Glaze: In a bowl, mix sifted powdered sugar, vanilla extract, maple syrup (or extract), and milk until smooth. Adjust milk quantity to get desired glaze consistency. Dip the tops of filled éclairs into the icing or spread glaze with an offset spatula.
- Decorate and Serve: Garnish the glazed éclairs with reserved candied pecan halves. Serve and enjoy your elegant, sweet maple praline éclairs.
Notes
- Making the candied pecan paste requires patience, as blitzing the nuts can take up to 20 minutes and requires periodic scraping.
- Covering the crème pâtissière surface directly with plastic wrap prevents an undesirable skin from forming during chilling.
- For consistent éclairs shape and size, mark guidelines under the parchment before piping.
- Letting the éclairs dry in the turned-off oven helps achieve a crispy shell interior.
- Use whole or full-fat milk for a richer custard and glaze.
- The glaze thickness can be adjusted by varying milk quantity; aim for a smooth but thick enough glaze to coat the tops without running off excessively.
- Egg quantity in choux pastry may vary slightly depending on egg size and humidity; aim for dough that drops smoothly from the spoon.
- Prep Time: 45 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
