Maple Bacon Bar Filling and topping

By feeferlump

For eclairs or cream puffs

Ingredients

• For the filling:
• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoons heavy cream
• 2 tablespoons bourbon
• For the maple glaze:
• 4 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 1/2 teaspoon light corn syrup
• 1/4 teaspoon pure vanilla extract
• 2 teaspoon pure maple extract
• 1/4 cup hot water
• 10 slices bacon, crisp cooked and roughly chopped

Preparation

Step 1

For the filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.
Using the tip, poke a small hole in one end of the puffs and fill

For the glaze:

Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.