Pumpkin Maple Eclairs

These pumpkin eclairs will knock your socks off! I’ve been getting lots of requests for a fall-flavored eclair recipe and this is it! I make the pate a choux dough with cinnamon and nutmeg, then fill the eclairs with the creamiest, fluffiest pumpkin maple cream. 

To top it all off, these pumpkin eclairs are then dipped in a maple glaze! You’ll love the real flavors of pumpkin and maple combined together in an airy and fluffy dessert!

INGREDIENTS :
For Eclairs:

• 1/2 cup (113 g) unsalted butter
• 1 cup (237 ml) water
• 1 cup (125 g) all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp EACH: salt, ground nutmeg
• 4 large eggs

For Filling:

• 1/3 cup (75 g) cream cheese, softened
• 1/3 cup (80 ml) pure pumpkin puree
• 1/2 tsp maple syrup extract
• sprinkle of: ground cinnamon, nutmeg
• 1 cup (237 ml) heavy cream, chilled
• 1 cup (125 g) confectioner's sugar

For Glaze:

• 1 1/2 cups (190 g) confectioner's sugar
• 1/4 cup (60 ml) maple syrup
• 2 tablespoons (30 ml) heavy cream

INSTRUCTIONS :

1. Preheat the oven to 425F/218C. Line one or two large baking sheets with parchment paper or silicon mats. Prepare a large pastry bag with a French star tip such as 8FT.
2. Prepare the pate a choux dough first. Sift the flour into a large bowl, along with the salt, cinnamon and nutmeg; set aside. Into a small saucepan, add the butter and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil. Add the dry ingredients all at once and stir until the a dough ball forms, about 1 minute.
3. Transfer the dough into a large mixing bowl and allow it cool until warm to touch, about 10 to 15 minutes. Once cooled, begin adding the eggs, one at a time. Use a hand-mixer or whisk to mix the egg into the dough after each addition. Transfer the dough into the prepared pastry bag, packing the dough into the bag without air pockets.
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get full recipes : tatyanaseverydayfood.com

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