Classic french patisserie eclairs filled with a pumpkin cream cheese frosting, salted caramel and coated with a maple glaze!
Pumpkin maple eclairs. With November well and truly on its way out, in here in the UK it means that our very small window for getting pumpkin anything is closing. So of course I stocked up and made puree for the rest of the year because I can’t get enough. But for you normal people these are the last few weeks that you will be able to enjoy pumpkin.