Name: Maple profiterole stacks
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 150g plain flour; 1 tbsp caster sugar; 75g unsalted butter cut into 1cm cubes; 200ml water; 3 eggs lightly beaten; 225ml maple syrup; 75g butter cubed; 1 tsp vanilla extract; 250ml pot mascarpone; 4 tbsp maple syrup

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Maple profiterole stacks

Maple profiterole stacks

Published: December 19, 2014 at 2:29 PM

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Serves 6

A little effort

Total time: 1 hr and 30 mins

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Maple profiteroles filled with maple cream are deliciously sweet and you can enjoy them without the guilt due to the low fat content. Indulge away!

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Alternatives

Complete the dish

Try these maple cream-filled profiteroles, then check out our croquembouche profiterole tower, Black Forest profiteroles, salted caramel profiteroles and more profiterole recipes.

Ingredients

Nutrition

choux buns

150g plain flour
1 tbsp caster sugar
75g unsalted butter

cut into 1cm cubes
200ml water
3 eggs

lightly beaten

maple caramel

225ml maple syrup
75g butter

cubed
1 tsp vanilla extract

maple cream

250ml pot mascarpone
4 tbsp maple syrup

Nutrition: per serving

kcal179
fat9.3g
saturates5.1g
carbs21.9g
fibre0.3g
protein3.4g
salt0.15g

Method

step 1

To make the choux buns, heat the oven to 200c/fan 180c/gas 6. Tear off a sheet of baking paper, fold it in half then open it out to create a chute. Sift the flour onto the paper and sprinkle with the sugar and a pinch of salt.
Put the butter in a saucepan with 200ml water and bring to the boil. Remove from the heat and use the paper to quickly tip the flour mix in. Beat with a wooden spoon until a smooth dough forms.
step 2

Leave to cool for 20 minutes then add the egg little by little, beating hard between each addition until well combined – it’s easier with an electric whisk. A spoonful of mixture should drop down reluctantly when lifted above the bowl.
step 3

Pipe or spoon 4cm-diameter mounds of batter onto buttered baking sheets or a silicone baking mat (you’ll be able to make about 24). Space them out well and use a wet finger to smooth down any rough tops.
Bake for 25-30 minutes, until golden and puffed up. Prick each bun with a skewer to release the steam then return to the oven for 5 minutes to dry out. Cool on wire racks.
step 4

To make the maple caramel, heat the maple syrup in a heavy frying pan for about 3 minutes until it begins to caramelise and turn a darker shade of amber. Add the butter and swirl around to dissolve (the mixture will foam and sizzle).
Remove from the heat, add 2 tbsp water, vanilla extract and a pinch of salt. Swirl the pan again to dissolve but don’t stir or the sauce could crystallise. Cool.
step 5

For the maple pastry cream, beat the mascarpone with the maple syrup. Using a piping bag fitted with a small nozzle, fill each choux bun with maple cream (or split them and spoon some cream in and fit the halves back together), pile into a stack and drizzle generously with maple caramel.

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