Maple Cream Puffs
Maple Cream Puffs
Ingredients
- 1/4 cup (35 g) cornstarch
- 2 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) maple syrup
- 2 cups (500 ml) 35% whipping cream
- 2 eggs
- 1/4 cup (55 g) cold unsalted butter, cubed
- 1 cup (250 ml) water
- 1/2 cup (115 g) unsalted butter, cubed
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup (140 g) unbleached all-purpose flour
- 4 eggs
- 2 tbsp maple sugar
- 2 tbsp almond powder
- 2 tbsp (30 ml) milk
Instructions
- In a saucepan off the heat, combine the cornstarch and flour. Whisk in the maple syrup, 1 cup (250 ml) of the cream and the eggs until smooth. Bring to a boil over medium-high heat, stirring continuously while scraping the sides and bottom of the pan. Let simmer for 30 seconds, stirring constantly.
- Transfer the cream into a bowl and stir in the butter until smooth. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for about 3 hours or until completely chilled.
Maple Cream Puffs