Maple Mascarpone Eclairs

Celebrate Spring with these easy and delicious Maple Mascarpone Eclairs, topped with a maple glaze and walnuts and filled with mascarpone whipped cream.


Ingredients
Eclair Shells:

  • 1/2 cup milk
  • 1/2 cup water
  • 2 Tbsp white sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 4 eggs

Glaze:

  • 2/3 cup icing sugar
  • 3 Tbsp maple syrup

Topping:

  • 1/2 cup chopped walnuts or pecans
  • Sprinkling of fleur de sel salt

Mascarpone Whipped Cream: (can be made ahead and refrigerated)

  • 1 cup mascarpone
  • 2/3 cup heavy whipping cream
  • 1/4 cup white sugar
  • 2 Tbsp maple syrup

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Read more please visit : www.seasonsandsuppers.ca

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