Eclairs with Maple Joe® maple syrup

Recipe for 6 eclairs
Preparation : 1h30


For the choux pastry :

  • 80g of flour
  • 75g of butter
  • 3 eggs
  • 10cl of water

For the filling :

  • 4 egg yolks
  • 80g of Maple Joe® maple syrup
  • 35cl of milk
  • 35g of butter
  • 30g of cornflour
  • 1 vanilla pod

For the icing :

  • 70g of icing sugar
  • 40g of Maple Joe® maple syrup


Making the filling :

  1. Whisk egg yolks vigorously with Maple Joe® maple syrup. Add the cornflour and whisk the mixture.
  2. Bring the milk to a simmer with the seeds of the vanilla pod.
  3. Pour the milk over the eggs while whisking the mixture then pour it back immediately into the pan. Continue to stir over medium heat until the mixture thickens.
  4. Off the heat, stir in the butter. Pour the filling into a glass dish, place a layer of cling film directly onto the mixture. Allow to cool then transfer to the fridge for 2 hours.

Making the choux pastry :

  1. Bring the water, butter and pinch of salt to the boil.
  2. Remove from the heat and add the flour all at once. Stir with a wooden spatula until the mixture forms a thick paste.
  3. Return the saucepan to low heat and continue stirring until the dough is dry.
  4. Remove the pan from the heat. Add one egg, stirring briskly until it is perfectly incorporated. Repeat the operation with the second egg and then the third: the dough must flow but not be runny.
  5. Place the choux pastry in a piping bag. Then form 11cm long rolls on a baking sheet covered with baking paper. 
  6. Bake at 180°C for 25 minutes. Allow to cool on a cooling rack.

Glaze preparation and assembly :

  1. Drill two small holes under each lightning bolt and fill them with filling a piping bag.
  2. Vigorously mix the icing sugar and maple syrup in a soup plate.
  3. Dip the tops of the eclairs into the icing. It’s ready ! Yummy !

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