For the choux pastry
- 250ml milk
- 250ml water
- 200g butter
- 300g flour
- 10g salt
- 10g maple sugar
- 5 eggs (beaten, at room temperature)
- 2 tbsp maple flakes
For the pastry cream
- 375ml milk
- 2 egg yolks
- 100g maple sugar
- 35g custard powder
- 10ml maple syrup (preferably amber for its rich taste)
- 100ml whipping cream
- Bowmore 15 whiskey, to taste
- 2 tbsp toasted oats
- 1 tbsp maple flakes
- 2 tbsp dark maple
For the toasted oat & barley ice cream
- 500ml whole milk
- 250ml double cream
- 116g glucose
- 15ml maple syrup (preferably very dark syrup for its strong taste)
- 4 egg yolks
- 120g maple sugar
- 100g rolled oats
- 100g barley
To make the choux pastry
- Heat the milk, salt, sugar and butter in a pan and bring to a fast boil.
- Remove from the heat and tip in the flour beating vigorously with a spatula until smooth.
- Return the pan to the heat and stir constantly to dry out the mix.
- Beat until the mix no longer sticks to the pan.
- Transfer to a stand mixer and beat until cooled. Gradually add the eggs one at a time and beat till glossy. You can do this by hand if you don’t have a stand mixer.
- Preheat the oven to 170 degrees.
- Once cooled, put the mix into a piping bag. Pipe the mixture into circles on a lined baking tray. Let the piped mix rest in the fridge for at least 1 hour before cooking.
- Sprinkle with the maple flakes and bake at for around 45 minutes. Set aside to cool on a rack.
To make the pastry cream
- Combine the milk, half the sugar and maple syrup in a saucepan and bring to the boil.
- Whisk the egg and remaining sugar in a bowl until slightly thickened then sift in the flour and custard powder and mix until combined.
- Pour the boiled milk onto the egg mix, whisking constantly.
- Return to the heat and boil gently, whisking constantly for 3 – 4 minutes.
- Remove from the heat, transfer to a container and chill.
- Toast the oats in the oven for 5 minutes at 180 degrees, or until golden then pop them in the fridge to chill.
- In a bowl whip the cream, fold into the pastry cream mix and add the chilled oats honey, maple flakes and whisky.
- Transfer the mix into a piping bag and store in the fridge until needed.
To make the the barley & oat ice cream
- Toast the barley and oats in the oven at 180 degrees for 10 minutes then allow to cool.
- In a saucepan, heat the milk, cream, glucose and maple syrup until scalding.
- In a bowl, whisk the sugar and egg yolks together then pour the milk mix on top.
- Return the mixture to the pan and cook until it reaches 82°c-85°c.
- Add the toasted barley and oats then refrigerate for 3-4 hours or overnight to infuse.
- Use an ice cream machine to churn until the desired consistency.
- To assemble, cut the choux buns in half and pipe pastry cream between the two halves to form a sandwich. Sprinkle with extra maple sugar.
- Top with a scoop of ice cream and a drizzle of maple syrup.
Learn how to make a traditional Scottish dessert with this stunning cranachan recipe from Peter McKenna. The pudding is crispy and crunchy with a smooth cream filling. Toasted oat and barley ice cream perfectly complements the maple cranachan dessert.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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