Maple profiterole stacks

Maple profiterole stacks

  • serves 6
  • A little effort

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!



choux buns

  • plain flour 150g
  • caster sugar 1 tbsp
  • unsalted butter 75g, cut into 1cm cubes
  • water 200ml
  • eggs 3, lightly beaten

maple caramel

  • maple syrup 225ml
  • butter 75g, cubed
  • vanilla extract 1 tsp

maple cream

  • mascarpone 250ml pot
  • maple syrup 4 tbsp


  • 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 (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.

Nutritional Information

  • Kcals 179
  • Fat 9.3g
  • Saturates 5.1g
  • Carbs 21.9g
  • Fibre 0.3g
  • Protein 3.4g
  • Salt 0.15g