Olive Magazine
Maple profiterole stacks

Maple profiterole stacks

Published: December 19, 2014 at 2:29 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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!


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


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


  • 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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