Maple Glazed Coffee Eclairs

The combination of the coffee custard with the maple glaze is just incredible, somehow the two make a very lovely pair!

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

The combination of coffee custard and maple glaze is what has kept us coming back to the local French patisserie for years. It’s time that I have mastered these eclairs at home and stopped paying 6$ for 1 piece.

I hope you enjoy these eclairs as they’re absolutely delicious! Everyone gets so excited when I bring these for potlucks or parties.

While to some eclairs might be intimidating, but if you follow the instructions carefully, you’ll see that there’s nothing to be afraid of.

 

Maple Glazed Coffee Eclair

Yield: 20-25 Coffee Eclairs

Coffee Eclair Ingredients:

  • whole milk
  • water
  • salt
  • sugar
  • unsalted butter
  • all-purpose flour
  • eggs

Make the Eclair shells following this recipe  (Pate a Choux or Choux Pastry)

Coffee Pastry Cream Ingredients

  • egg yolks
  • sugar
  •  flour
  • milk
  • butter
  • espresso powder or Starbucks Instant Coffee Packets

How to make the Eclair Filling 

  • Combine the eggs, sugar, and flour, then slowly pour in hot milk. Cook until thickened while continuously whisking.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

  • Dissolve the instant coffee in 2-3 tablespoons of hot milk.
  • Pour it back into the custard and stir to combine. Put the custard through a sieve. Allow to cool.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

  • Fit a pastry bag with a 1/3 inch star or round tip, then fill with the custard. Fill the eclairs with the custard and scrape off any that might’ve leaked out.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

Maple Glaze Ingredients

  • pure maple syrup
  • powdered sugar
  • milk
  • Via Starbucks coffee packet or instant espresso powder

Chocolate Glaze Drizzle

  • Remaining Maple Coffee Glaze
  • 1 Tbsp Cocoa Powder

How to make the Maple Glaze

  • Whisk together the maple syrup, powdered sugar and 1 tsp of milk and the instant coffee until smooth.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @LetthebakingbgnClassic Eclair @ LetTheBakingBeginBlog.com_-14

  • Dip the filled maple eclairs into the maple glaze.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

  • To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.

Classic Eclair @ LetTheBakingBeginBlog.com_-15

  • Fill a ziplock bag with the chocolate glaze or use a fork to drizzle the maple eclairs with it.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

Maple Glazed Coffee Eclairs

Maple Glazed Coffee Eclair

Maple Glazed Coffee Eclairs are made of classic eclair pastries, then filled with luscious coffee custard and finished with a delicious maple glaze. 

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: French
Keyword: classic eclair, coffee eclair, maple glaze
Calories: 212 kcal
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 -25 4" eclairs

Ingredients

Eclair Ingredients

  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 5 large eggs

Coffee Pastry Cream Ingredients:

Maple Glaze Ingredients:

Chocolate Glaze Ingredients

Instructions

Make the Classic Eclair

  1. Click here for a full step by step picture tutorial on how to make the Eclairs
    Preheat oven to 425F. Line a baking sheet with parchment or foil and set aside. Whisk the eggs and set aside.

  2. In a saucepot whisk together milk, water, sugar, salt, and butter and bring to a boil over high heat.

  3. Add the flour into the hot mixture all at once. With a spoon quickly stir until a dough forms. Lower the heat and continue cooking the dough for another 2-3 minutes. 

  4. Transfer the dough to a mixer bowl and mix on low with a paddle attachment to cool dough sightly, about 2-3 minutes. Now add the eggs in 4-5 additions, mixing until fully incorporated after each.

Pipe and bake the Eclairs

  1. Fit a pastry tip with a wide french star tip and drape it over a tall mug. Fill the pastry bag with the dough and pipe 3-4 inch logs on the prepared baking sheet, about 2 inches apart. Refrigerate or freeze one baking sheet with piped eclairs while the other one is baking.

  2. Bake the eclairs at 425F on the middle rack for about 15 minutes, then reduce the heat to 375 and continue baking for 10-15 minutes or until they're deep golden in color. Remove from the oven and poke 2 holes at both ends of each eclair to let the steam escape and cool completely.

  3. Reheat the oven back to 425 before baking the second sheet straight from fridge or freezer.

How to make Coffee Pastry Cream

  1. In a saucepot whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of boiling hot milk and whisk again until no lumps are seen. Cook over medium heat, stirring constantly to prevent the bottom from scorching, for about 2-3 minutes after it comes to a boil to remove the taste of flour.
  2. Dissolve the coffee in the 2-3 tablespoons of milk.

  3. Combine the coffee mixture with the custard and stir until it’s fully incorporated. Add the butter and whisk until it melts into the custard.

  4. Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.
  5. Fit a pastry bag with a 1/3 inch star or round tip, fill the pastry bag with custard and set aside. Put the skewer inside each end of the éclair and rotate the inside end of the tip inside the eclair cavity to break up any walls. This will allow you to fill each eclair with more custard. Scrape any custard that might've come out of any openings in the eclair.

How to Make the Maple Glaze

  1. Combine the maple syrup, powdered sugar and 1 tsp of milk and the instant coffee. Stir until no lumps are seen. If the mixture is too thick add the remaining milk. Do not make the glaze too thin or it will run off the eclair.
  2. Dip the top side of each eclair into the maple glaze, scrape any excess or wait until it drips off. If you make your glaze too thin you can add more powdered sugar until it gets to the desired thickness.

How to make Chocolate Glaze

  1. To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.
  2. Put the chocolate glaze into a ziplock bag, snip off the end and drizzle the top of each eclair in a zigzag pattern.

To Store and serve

  1. Store uncovered in the refrigerator. Serve cold.

Nutrition Facts
Maple Glazed Coffee Eclairs
Amount Per Serving
Calories 212 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 126mg 42%
Sodium 66mg 3%
Potassium 85mg 2%
Total Carbohydrates 30g 10%
Sugars 23g
Protein 4g 8%
Vitamin A 6.9%
Calcium 5.6%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

 

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

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Comments

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  • […] this Mousseline Cream, or this Coffee Flavored Custard, as a substitute for the Classic Custard […]

    · Reply
  • […] Classic Eclair, Maple Glazed Coffee Eclair  […]

    · Reply
  • Irina

    How long before the party can I make it?

    · Reply
  • tabita

    For how long do you bake them and at what temp?

    · Reply
    • Click the link in the recipe for full instructions on how to make the shells, but this is what it says in that recipe
      – “Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color.”

      · Reply
  • [email protected] Eat and Repeat

    These eclairs are making my mouth water! How yummy!

    · Reply
  • What a lovely blog Marina! These eclairs look so good, Pinned it!

    · Reply
  • Tanya

    Marina,
    I can only amagine how good these taste. They look so good and I love how you’ve combined coffee and maple syrup- two of my favorite flavors. I’ve been scared to try, but your step by step instructions and beautiful photos, gave me the confidence to try. I’ll let you know how they turned out.

    · Reply
    • Tanya,
      I hope you report back on your success 🙂 The idea to combine the two is not mine though, since I tried it first in a local boulangerie before attempting to re-create it 🙂

      · Reply
  • Mira

    Love eclairs and these look awesome! Great idea to add some coffee flavor in the cream and the maple glaze! Pinning to try them!

    · Reply
    • Thanks Mira! The idea is definitely not mine, we have these coffee eclairs with the maple glaze at one of the boulangeires here in Portland, so this was an attempt to re-create them 😀 They are delicious though!

      · Reply

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