Maple Glazed Coffee Eclairs

 

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

 

Here are the promised 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

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

Coffee Pastry Cream
6 egg yolks
3/4 cups sugar
1/4 cups flour
2 cups milk
1/2 stick butter (57 grams)
2 tsp espresso powder or 2 Starbucks Instant Coffee packets

Whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of milk and whisk again until no lumps are seen. Transfer to a non stick pot. 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.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

Heat the remaining 2-3 tablespoons of milk, add the instant coffee and stir until fully dissolved.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

Add the dissolved coffee into the custard and stir until it’s fully incorporated. Add the butter and stir until it melts into the custard. Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

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 insdie 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.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @LetthebakingbgnMaple Glaze

  • 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

  • Remaining Maple Coffee Glaze
  • 1 Tbsp Cocoa Powder

Instructions: 
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.

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

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.

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
Put the chocolate glaze into a ziplock bag, snip off the end and drizzle the top of each eclair in a zigzag pattern.

Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

Maple Glazed Coffee Eclairs

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 20-25 4" eclairs
!Coffee Pastry Cream Ingredients: 6 egg yolks ¾ cups sugar ¼ cups flour 2 cups milk ½ stick butter (57 grams) 2 tsp espresso powder or 2 Starbucks Instant Coffee packets

Ingredients

Coffee Pastry Cream Ingredients:

  • 6 egg yolks
  • ¾ cups sugar
  • ¼ cups flour
  • 2 cups milk
  • ½ stick butter (57 grams)
  • 2 tsp espresso powder or 2 Starbucks Instant Coffee packets

Maple Glaze Ingredients:

  • ¼ cups pure maple syrup
  • 2 cups powdered sugar
  • 1 - 2 Tbsp milk
  • ½ packet of Via Starbucks coffee packet or ½ tsp of instant espresso powder

Chocolate Glaze Ingredients

  • Remaining Maple Coffee Glaze
  • 1 Tbsp Cocoa Powder
  • How to make Chocolate Glaze

Instructions

How to make Coffee Pastry Cream

  1. Whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of milk and whisk again until no lumps are seen. Transfer to a non stick pot. 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. Heat the remaining 2-3 tablespoons of milk, add the instant coffee and stir until fully dissolved.
  3. Add the dissolved coffee into the custard and stir until it’s fully incorporated. Add the butter and stir 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 ⅓ 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 insdie 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 Coffee Pastry Cream

  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.
  3. How to make Chocolate Glaze
  4. To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.
  5. 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:

  1. Store uncovered in the refrigerator.

To Serve:

  1. Serve cold

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Maple Glazed Coffee Eclair By LetTheBakingBeginBlog.com | @Letthebakingbgn

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Comments

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

    · Reply
  • [email protected] Eat and Repeat

    These eclairs are making my mouth water! How yummy!

    · 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
  • Irina

    How long before the party can I make it?

    · Reply

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