Our baker Sam developed this recipe this year. They sell out very fast and we had a lot of requests for the recipe. However, this recipe is not for the faint of heart! It is the most difficult recipe we’ve ever shared! If you want to challenge yourself and your baking skills, this is the recipe for you! If you want to skip that you can always just call us and order some of these and we will have them ready for you when you arrive. Either way, these delicate pastries are filled with delicious soft maple pastry cream and are a wonderful spin on a classic dessert.
Maple Pastry Cream:
2 Cups of Milk
1/4 Cup of Polly’s Maple Sugar
3 Egg Yolks
1/4 cup of cornstarch
1/3 cup of Polly’s Maple Sugar
1 1/2 tsp vanilla
2 Tbsp of butter
Pate a Choux Pastry:
4 Tbsp butter
3/4 cup water
1/2 cup flour
2 eggs
Start by making the pastry cream. Combine Milk and 1/4 cup of Maple Sugar in a sauce pan and set aside .
Combine egg yolks, cornstarch, 1/3 cup of Maple Sugar, and vanilla in a bowl, and set aside.
Heat milk and sugar in saucepan on stove top until boiling. It will start to rise and bubble a lot when boiling, watch that it doesn’t boil over.
While whisking vigorously, SLOWLY pour milk and sugar over egg yolk mixture- pour slowly and whisk vigorously so as not to scramble your egg yolks. Pour entire mixture through a strainer back into sauce pan.
Heat on stove again, while stirring and scraping sides of sauce pan. It will start to thicken, once it does this, continue to whisk until it boils. Then remove from heat. Add and stir in your 2 tbsp of butter. Once butter is combined, immediately transfer to a clean bowl, and press plastic film wrap right down on top so that it doesn’t form a film on top of the pastry cream.
Set in a refrigerator to cool.
To make the Pate a Choux preheat your oven to 400 degrees.
Combine water and butter in a sauce pan. Heat until boiling and butter has dissolved. Add flour and beat with a spatula or wood spoon. It will form a soft ball, keep beating until it drys out a bit.
Remove from heat and put into stand mixer with a paddle mix on low for 2 minutes. Add an egg 1 at a time and mix until incorporated. Scrape down the bowl after adding each egg.
Once dough is formed put dough into a pastry bag. Pipe “dollops” the size of a golf ball on a parchment lined pan. If you don’t have a pastry bag you can just spoon dollops also.
Bake until dry and golden, around 30 minutes. Remove from oven and immediately cut a slit into the top to let steam escape. Allow to cool. Once cooled, fill a pastry bag with maple pastry cream and fill each cream puff through the top slits. If you don’t have a pastry bag, you can cut the puffs in half and spread the pastry cream between them. Then dust with powdered sugar.
Serve and enjoy!
