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!
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
- unsalted butter
- all-purpose flour
Make the Eclair shells following this recipe (Pate a Choux or Choux Pastry)
Coffee Pastry Cream Ingredients
- egg yolks
- 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.
- 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.
- 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 Glaze Ingredients
- pure maple syrup
- powdered sugar
- 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.
- Dip the filled maple eclairs into the maple glaze.
- To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.
- Fill a ziplock bag with the chocolate glaze or use a fork to drizzle the maple eclairs with it.
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 Eclairs are made of classic eclair pastries, then filled with luscious coffee custard and finished with a delicious maple glaze.
- 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:
- 6 egg yolks
- 3/4 cups sugar
- 1/4 cups flour
- 2 cups milk, boiling hot + 2-3 tbsp of milk
- 1/2 stick butter 57 grams
- 2 tsp espresso powder or 2 Starbucks Instant Coffee packets
Maple Glaze Ingredients:
- 1/4 cups pure maple syrup
- 2 cups powdered sugar
- 1 - 2 Tbsp milk
- 1/2 packet of Via Starbucks coffee packet or 1/2 tsp of instant espresso powder
Chocolate Glaze Ingredients
- Remaining Maple Coffee Glaze
- 1 Tbsp Cocoa Powder
Make the Classic Eclair
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.
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.
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.
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
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.
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.
Reheat the oven back to 425 before baking the second sheet straight from fridge or freezer.
How to make Coffee Pastry Cream
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.
Dissolve the coffee in the 2-3 tablespoons of milk.
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.
Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.
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
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.
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
To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.
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
Store uncovered in the refrigerator. Serve cold.
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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.
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!
How long before the party can I make it?
I have made them as much as 48 hours in advance and they still tasted great!
For how long do you bake them and at what temp?
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.”
These eclairs are making my mouth water! How yummy!
What a lovely blog Marina! These eclairs look so good, Pinned it!
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.
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 🙂
Love eclairs and these look awesome! Great idea to add some coffee flavor in the cream and the maple glaze! Pinning to try them!
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!