Quebecois Maple Cream Puffs

Ingredients

In this Quebecois adaptation, the traditional French choux pastry is infused with the iconic flavor of maple syrup, which is a staple in Quebec cuisine. The filling is also modified to include maple syrup, giving it a distinct Quebecois twist. These changes enhance the overall taste and create a dessert that celebrates the unique flavors of Quebec. We alse have the original recipe for Choux Pastry, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) pure maple syrup 1/4 cup (60ml) pure maple syrup
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 23g, 12g
• Protein: 4g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, bring the water, butter, and salt to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for 5 minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
8. 8.
   Bake for 20-25 minutes or until the puffs are golden brown and puffed.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
    In a mixing bowl, whip the heavy cream until soft peaks form.
11. 11.
    Gradually add the maple syrup and vanilla extract while continuing to whip until stiff peaks form.
12. 12.
    Slice the cooled puffs in half horizontally and fill each puff with the maple cream using a piping bag or spoon.
13. 13.
    Place the top halves back on the filled puffs and dust with powdered sugar, if desired.
14. 14.
    Serve immediately and enjoy the delightful Quebecois Maple Cream Puffs.

Treat your ingredients with care...

• Maple syrup — Use pure maple syrup for the best flavor. Avoid using maple-flavored syrups, as they may contain artificial additives.

Tips & Tricks

• Ensure the choux pastry dough is smooth and glossy before piping to achieve perfectly puffed cream puffs.
• Fill the cream puffs just before serving to maintain their crispness.
• Dust the filled cream puffs with powdered sugar for an elegant finishing touch.
• Serve the cream puffs with a drizzle of warm maple syrup for an extra burst of flavor.
• Experiment with different fillings such as chocolate ganache or fruit compote for variety.

Serving advice

Serve the Quebecois Maple Cream Puffs as a delightful dessert at any occasion. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the filled cream puffs on a platter and dust them with powdered sugar. Garnish with a drizzle of maple syrup and a sprig of fresh mint for an elegant presentation.