Ingredients
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
Method
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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.
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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.
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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.
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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.
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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
