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Candied Maple Praline Éclairs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 67 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

These Candied Maple Praline Éclairs combine the flaky lightness of classic choux pastry with a rich maple-infused pecan custard filling and a glossy maple glaze topped with candied pecans. The éclairs are filled with a creamy crème pâtissière enhanced by house-made candied maple pecan paste, delivering an irresistible blend of nutty, sweet, and cinnamon flavors perfect for an elegant dessert or special occasion 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 above)

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)
  • 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 from maple pecan paste

Instructions

  1. Prepare Candied Maple Pecan Paste: In a large shallow pan over medium-high heat, combine pecan halves, maple syrup, ground cinnamon, and salt. Stir to coat the pecans and dissolve the spices. Bring mixture to a boil, then reduce heat and simmer over medium-low for about 20 minutes until the syrup thickens and crystallizes on the nuts. Remove from heat, spread onto parchment, and cool completely. Reserve a handful of candied pecans for garnish, then blitz the rest in a food processor for about 20 minutes until it becomes a smooth paste, scraping down sides as needed. Set aside.
  2. Make Crème Pâtissière: Heat milk and vanilla bean paste in a medium saucepan over medium-high heat until boiling, stirring regularly. In a separate heatproof bowl, whisk together the egg, yolks, sugar, and cornstarch until combined. Temper the egg mixture by gradually whisking in the hot milk. Return this mixture to the saucepan and cook over medium heat, whisking continuously, until thickened, about 5 minutes. Remove from heat, stir in 1 tbsp pecan paste, cover surface with plastic wrap to prevent skin, and refrigerate for at least 2 hours or up to 3 days.
  3. 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 3.5" (8cm) guidelines spaced 1.5" (3cm) apart on the back of the parchment for uniform éclairs. In a medium saucepan, combine butter, salt, sugar, and water; bring to a boil over medium-high heat. Add both flours at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the pan. Continue cooking and stirring for 2 more minutes to cook out the flour. Transfer dough to a bowl and beat to release steam until slightly cooler. Add 3 eggs one at a time, mixing well after each until batter is smooth and falls off the spoon in ribbons. Transfer batter to a piping bag fitted with a 0.5" (1.5cm) nozzle.
  4. Pipe and Bake: Pipe steady lines of dough onto the prepared tray. Brush tops with the beaten reserved egg for a golden finish. Bake for about 30 minutes until puffed and lightly golden, then turn off oven and leave éclairs inside for another 30 minutes to dry out. Remove and cool on a wire rack.
  5. Assemble Éclairs: Using a sharp knife, cut two holes near each end of the bottom of each éclair to facilitate filling. Beat the chilled crème pâtissière briefly to loosen, then transfer to a piping bag fitted with a 1cm nozzle. Pipe filling evenly into both holes of each éclair, filling the hollow interior.
  6. Prepare Maple Glaze and Decorate: In a bowl, mix sifted powdered sugar, vanilla extract, maple syrup (or maple extract), and milk to form a smooth glaze; add milk gradually to desired consistency. Dip the tops of filled éclairs into the glaze or use an offset spatula to spread it evenly. Decorate with reserved candied pecan halves. Allow glaze to set slightly before serving.

Notes

  • Candied maple pecan paste can take up to 20 minutes to process in a food processor; scrape down sides regularly for a smooth texture.
  • To prevent the custard from forming a skin, press plastic wrap directly onto its surface while chilling.
  • Pre-marking parchment paper helps in piping uniformly sized éclairs for even baking.
  • Leaving baked éclairs in the turned-off oven to dry ensures they remain crisp and hollow inside for filling.
  • Glazing éclairs can be done by dipping or spreading depending on preference; ensure glaze is smooth and well mixed for a glossy finish.
  • These éclairs can be stored refrigerated for up to 2 days after assembly for best freshness.

Find it online: https://ivysrecipes.com/candied-maple-praline-eclairs-recipe/