Maple profiterole stacks
Choux buns take a little work but as they can be made in advance they're worth it
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 30 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
Freezing the buns
Choux buns can be frozen for up to 4 weeks or kept in an airtight tin for up to 3 days once cooked.
Per serving
179 kcalories, protein 3.4g, carbohydrate 21.9g, fat 9.3 g, saturated fat 5.1g, fibre 0.3g, salt 0.15 g
Recipe from olive magazine, November 2008.
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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 tsp maple syrup
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4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 30 minutes
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 tsp maple syrup
Per serving
179 kcalories, protein 3.4g, carbohydrate 21.9g, fat 9.3 g, saturated fat 5.1g, fibre 0.3g, salt 0.15 g
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15 April 2010
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10 April 2011
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