Best 3 Eclairs With Pastry Cream And Maple Espresso Glaze Recipes

MAPLE BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
• Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
• Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
• Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

CREAM PUFFS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE

Steps:

• Prepare the Pate a Choux.
• Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
• Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
• Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
• Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
• Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
• Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.

PASTRY CREAM FOR ECLAIRS

Steps:

• Set aside a rimmed baking sheet for cooling pastry cream. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
• In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Immediately transfer pastry cream to baking sheet, and spread into a thin layer with a large rubber spatula. Cover entire surface with plastic wrap, and transfer to the refrigerator until chilled, about 15 minutes.