Maple Sap Éclair

The Maple Sap Éclair is a delightful twist on the classic French pastry. Its origins are deeply rooted in the region of Quebec, Canada, where maple sap is a prominent ingredient due to the abundance of sugar maple trees. Traditionally consumed as a sweet treat during the springtime syrup harvest, this éclair beautifully combines the lusciousness of maple syrup with the light, airy texture of choux pastry.

Ingredients

• Butter - 125g
• Water - 250ml
• Salt - A pinch
• Flour - 150g
• Eggs - 4 large
• Cream - 500ml
• Maple Sap - 250ml
• Sugar - 50g
• Cornstarch - 30g

Preparation

Choux Pastry

To start, preheat your oven to 190°C (375°F), so it's ready when the dough is prepared. Combine the water, butter, and a pinch of salt in a medium saucepan and bring them to a boil. This step will ensure the butter melts completely and infuses the water with its flavor.

Once the mixture begins to boil, add the flour all at once and stir vigorously with a wooden spoon. The mixture will start coming together and pulling away from the sides of the pan, forming a doughy ball. Continue to cook this dough for about 2-3 minutes to dry it out slightly, which is crucial for achieving the right texture.

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Then, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next, until the mixture is smooth and glossy. This step is essential for the éclairs to puff up light and airy.

Use a piping bag fitted with a large round tip to pipe the dough onto a lined baking sheet, creating logs approximately 10-12 cm long. Ensure they are all evenly sized for consistent baking. Place the tray in the preheated oven and bake for 25-30 minutes until puffed and golden brown.

Maple Cream Filling

While the choux pastry bakes, prepare the Maple Sap cream filling. In a saucepan, combine the cream and maple sap. Heat the mixture on medium until it is just about to simmer.

In a separate bowl, mix the sugar and cornstarch. As the cream comes to temperature, temper the dry ingredients by gradually whisking in the hot cream mixture to prevent lumps formation. Return everything to the saucepan and cook over medium heat, constantly stirring until it thickens into a smooth custard.

Once thickened, transfer the custard to a bowl and cover its surface with plastic wrap to prevent a skin from forming. Allow it to cool fully in the refrigerator before filling the éclairs.

Assembling the Éclairs

Once the choux pastries are cooled, use a piping bag fitted with a small round tip to fill them with the cooled Maple Sap cream. Carefully insert the tip into one end of the éclair and fill until the pastry feels heavy in your hand.

Topping

For a finishing touch, mix equal parts of maple sap and water to create a glaze. Brush the glaze over the top of the éclairs to give them a beautiful shine and an extra layer of maple flavor.

Storage

If not consumed immediately, store the Maple Sap éclairs in an airtight container in the refrigerator for up to two days. They are best enjoyed fresh, as the pastry can lose its crispness over time.

Savoring Your Éclairs

The subtle sweetness of the maple sap combined with the light, airy choux pastry makes these éclairs a delicious treat. Pair them with a cup of herbal tea or espresso to enhance their delicate flavors. They are perfect for an afternoon indulgence or a special dessert to share with friends and family.

Whether you're a long-time lover of éclairs or new to this pastry, the Maple Sap version offers a unique taste of Canada’s rich culinary heritage.