Maple Cream Puffs

Instructions

1. 1

   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.

2. 2

   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.