Maple and Whiskey Liqueur Christmas Profiteroles

For the choux buns:

• 250ml milk 
• 100g unsalted butter 
• ¼ tsp salt 
• 1 tbsp of pure maple syrup (preferably amber syrup for its rich taste)
• 150g plain flour 
• 4 eggs, lightly beaten

For the maple and whiskey liqueur filling:

• 200ml double cream
• 50g mascarpone
• 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tsp vanilla extract
• 30ml whiskey liqueur
• 25ml whiskey

For the maple caramel sauce:

• 150g maple spread
• 100ml double cream
• 10g salted butter

For the chocolate sauce:

• 50g cocoa powder
• 100g maple sugar
• 1 pinch of salt
• 50ml water
• 70ml double cream

To make the profiterole dough:

1. Preheat oven to 180°C.
2. In a saucepan, add the milk, maple syrup, salt and butter. Bring to a boil and remove from the heat.
3. Quickly add the flour and stir with a rubber spatula.
4. Return the saucepan to a medium-high heat and continue to stir until the paste is smooth and shiny. This should take about 1-2 minutes. The mixture will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready.  
5. Transfer the paste to a stand mixer bowl fitted with a paddle attachment. Mix on low while the choux cools down.
6. Gradually add the eggs and mix until combined.
7. Prepare a piping bag with a round nozzle and transfer in the choux paste.
8. Pipe the choux paste onto the prepared baking sheet, leaving roughly 2 inches between each. You should have enough for approximately 35 buns.

To make the maple and whiskey liqueur filling:

1. Add all the ingredients to a large bowl and whisk with an electric mixer for 3-5 minutes until soft peaks form. Transfer to a piping bag.

To make the maple caramel sauce:

1. On low heat, boil the maple spread and double cream in a pan for 2 minutes.
2. Add the salted butter. Stir well, then set the maple caramel aside for later.

To make the chocolate sauce:

1. In a saucepan, whisk together the cocoa powder and maple sugar until all lumps are removed.
2. Add the salt, double cream and water.
3. Bring to a boil over medium heat.
4. Reduce to a simmer, stirring constantly.
5. Simmer for about 2 minutes, then remove from heat.
6. Set aside to cool.

Assembly:

1. Using a small knife, cut the choux buns in half.
2. Pipe some filling in the bottom of the choux buns. Replace the top of the choux buns.
3. Place the profiteroles on a large plate or a dish in a pyramid or tower shape.
4. Pour the warm chocolate sauce on top, followed by the maple caramel sauce and serve.