For the craquelin
- 90g unsalted butter
- 100g maple sugar
- 100g plain flour
For the choux pastry 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 filling
- 200ml double cream
- 50g mascarpone
- 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 200g mixture of berries (we used blueberry, strawberry and raspberry)
- Handful of fresh mint, chopped
To make the craquelin
- Dice the butter into small squares then add into a large bowl with the maple sugar and flour.
- Mix with a large spoon until all the ingredients are combined and you have a dough.
- Roll the dough between two sheets of baking paper to 2mm thick, then transfer to the fridge until hard.
- Cut into small disks using a cookie cutter and place over the Choux before baking.
To make the choux pastry buns
- Preheat oven to 180c.
- In a saucepan add the milk, maple syrup, salt, and butter. Bring to a boil and remove from the heat.
- Quickly add the flour and stir with a rubber spatula.
- Return the saucepan to 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.
- Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low while the choux cools down.
- Gradually add the eggs and mix until combined.
- Prepare a piping bag with a round nozzle and transfer in the choux paste.
- Pipe the choux paste onto the prepared baking sheet, leaving roughly 2 inches between each. You should have enough for approximately 20 buns.
- Carefully place the craquelin on top of the choux buns.
- Bake for about 15 minutes.
To make the filling and assemble
- Add all the ingredients to a large bowl and whisk with an electric mixer until soft peaks form, 3 to 5 minutes. Transfer into a piping bag.
- Cut the choux buns in half.
- Pipe some filling in the bottom of the choux buns.
- Add some berries in the middle then cover them with more filling and fresh chopped mint.
- Replace the top of the choux buns and serve.
The combination of mint and berry flavours is the perfect spring combination. Use this choux bun recipe to impress and show how you can make profiteroles.
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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