Maple&Pecan Glazed Eclairs

Crisp and light pastry with a sumptuous vanilla cream, all topped with a decadent maple & pecan glaze. Sounds pretty good doesn’t it!

  1. Cover a large plate with a piece of greaseproof paper. Sift the flour, salt and sugar onto it.
  2. Tip the water and butter into a medium sized pan. Melt gently. Increase the heat to bring to the boil. Immediately slide the dry ingredients off the paper into the boiling liquid in one go. Beat like mad with a wooden spoon till the dough makes a ball. Whip off the heat. Beat furiously for a few minutes to make a smooth paste. Slap the greaseproof back on the plate. Tip the paste onto it. Leave for at least 10 minutes.
  3. Preheat oven to fan 180c. Line two large baking trays with greaseproof paper- I also rubbed a little butter on mine to ensure the mix didn’t stick.
  4. Slap the paste back into the saucepan or a bowl. Beat the egg in a little at a time. The final mix wants to be soft and glossy and should just drop off your spoon. You may not need all the egg or you may need to use a splash of milk.
  5. Pipe the éclair mix using a nozzle with 1cm diameter. Make them as uniform as possible, allow room for the mix to expand.
  6. Sprinkle a few drops of water onto the trays to aid rising and cook for 25-30 minutes or until well browned and crisp. If the bases are a bit soggy flip them over to crisp up. Cool on a rack.
  7. Make the glaze by combining the maple syrup and butter in a saucepan. Gently heat until the butter has melted and then sift in the icing sugar bit by bit, whisking as you go. Set aside for about 30 minutes until it has thickened.
  8. Meanwhile slice your éclairs in half, keeping track of matching tops and bottoms. Sit them on a rack with greaseproof paper underneath.
  9. Once the glaze is thick enough place it onto the tops using a spoon or palate knife. Sprinkle the pecans over.
  10. Whip up the cream with the vanilla extract and sugar until stiff. Place it into a piping bag and pipe in a circular motion to get a nice aesthetic (or just whack it on).  Gently place the tops on the bottoms and get one in your gob.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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