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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 eclairs on a cooling rack drizzles with chocolate.

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.

How to prepare the batter for this easy coffee éclair recipe.

  • 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.

How to prepare the coffee eclair batter in a bowl.

  • 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.

How to pipe the coffee eclairs. Baked eclairs on a baking sheet.

Maple Glaze Ingredients

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

Chocolate Glaze Drizzle

  • Remaining Maple Coffee Glaze
  • 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.

How to make the homemade maple glaze for these airy coffee eclairs.

  • Dip the filled maple eclairs into the maple glaze.

How to dip the coffee eclairs in the sweet maple glaze.

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

How to make the chocolate drizzle for this maple glazed coffee eclairs.

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

How to top the maple glazed coffee eclairs with the homemade chocolate drizzle.

Looking for more Pastry desserts? Try these:

  • Classic Eclair Recipe – A Pate a Choux based hollow pastry shell filled with creamy custard, then dipped into a shiny chocolate glaze.
  • Rum Balls – Cookie crumbs mixed with sweetened condensed milk buttercream, walnuts, cocoa powder and spiked with some rum.
  • Cream Horns – Puff pastry horns with a white cream and raspberries.

Maple Glazed Coffee Eclairs

Maple Glazed Coffee Eclair
5 from 2 votes

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: 25 4" eclairs


Eclair Ingredients

Coffee Pastry Cream Ingredients:

Maple Glaze Ingredients:

Chocolate Glaze Ingredients


Make the Classic Eclair

  1. Click here for a full step by step picture tutorial on how to make the Eclairs
    Preheat oven to 425°F. Line a baking sheet with parchment or foil and set aside. Whisk 5 eggs and set aside.

  2. In a saucepot whisk together 1/2 cup milk, 1/2 cup water, 1/4 tsp sugar, 1/4 tsp salt, and 1/2 cup unsalted butter and bring to a boil over high heat.

  3. Add 1 cup 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 425°F 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 6 egg yolks and 3/4 cup sugar together, add 1/4 cup 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 1/4 cup maple syrup, 2 cups powdered sugar and 1 tsp of milk and 1/2 tsp 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*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 126mg42%
Sodium 66mg3%
Potassium 85mg2%
Carbohydrates 30g10%
Sugar 23g26%
Protein 4g8%
Vitamin A 345IU7%
Calcium 56mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Taya

    I tried this recipe and it ended up tasting AMAZING!! The Eclair was so light and the custard was nice and creamy! I added some vanilla extract into my maple glaze for a little added flavor. I also didn’t include the coffee. This recipe was so good, I will definitely be making it again!

    · Reply
  • Toma

    Oh Marina I can’t tell you how many times I have made these! It’s one of our favorite desserts! I can eat a whole batch my self they are so delicious and feel so fancy! Thank you so much for this amazing combination and sharing such a beautiful recipe.

    · Reply
    • This is such an involved recipe and I’m so happy to hear that there are such brave people out there that dare to try recipes like these! Thank you, Toma for sharing your feedback!

      · 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
  • Shelby@Go 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

    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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