Maple profiterole stacks
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Ingredients
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
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.