14 March 2019

White Chocolate Maple Cream Puffs

This post is sponsored by Saputo. The opinions on this blog, as always, are my own. Thank you Saputo for supporting Constellation Inspiration!

Recently, more than ever, I can be found with flour on my clothes, frosting in my hair, and sprinkles in the pockets of my jeans. It seems like as of lately I have been baking and creating lots more than I ever have before — and I am totally okay with it. I have been lost in the world of Japanese decorative cookies, but I will always find myself coming back for choux. Cream puffs, despite a few batches here and there that don’t rise properly, will always be one of my favourite things to make [exhibit a, exhibit b, exhibit c]. I am keeping it short and simple here today because these maple white chocolate cream puffs are the star and I do not want any more words to keep you from trying them out yourself. These cream puffs have all the good stuff — crisp choux buns with craquelin of course, maple pastry cream, and whipped white chocolate ganache. The best thing about cream puffs is that you can easily fill and top your choux with anything or everything you like, but this has been my favourite combination as of late.













Maple Cream Puffs
Yields 10 – 12 cream puffs

Craquelin
1 tablespoon unsalted butter, softened
1 ½ tablespoon brown sugar
2 ¼ tablespoon  all-purpose flour

In a medium bowl, combine all ingredients and mix with rubber spatula until smooth.

Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out 12 1.5-inch circles. Set aside.

Pâte à Choux
57mL water
57mL whole milk
1/2 teaspoon sugar
1/2 teaspoon salt
57g unsalted butter
70g cup all-purpose flour
110g (~2 large eggs) large eggs, lightly beaten

Preheat oven to 350F.

In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a light boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.

Continue to stir the mixture, without stopping, until the paste is smooth, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble dry mashed potatoes.

Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.

While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.

Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 12 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.

Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.

Maple Pastry Cream
1/2 cup whole milk
1 vanilla bean
4 egg yolks
1 tablespoon cornstarch
1/3 cup maple syrup

Combine milk and cream in a small saucepan.

Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture.

Place mixture over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Remove vanilla beans from milk mixture.

In a separate bowl, whisk together egg yolks, cornstarch, and maple syrup.

Slowly stream the hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 10 - 15 minutes or until custard thickens and coats the back of a spoon.

Whipped White Chocolate Ganache
114g white chocolate chocolate
1 cup Dairyland 36% whipping cream 

Finely chop the white chocolate and place into a bowl.

In a saucepan, bring the heavy cream to a boil. Once mixture has boiled, pour milk mixture over the chopped chocolate and let sit for 1 minute.

Whisk the chocolate mixture until thoroughly melted and combined. Set in the refrigerator to chill, at least 4 hours.

Once chilled and ready to use, transfer the ganache to the bowl of stand mixer fitted with the whip attachment. Whip ganache to medium-stiff peaks. Transfer to a piping bag fitted with a medium round pastry tip to pipe into choux pastries once baked.

Assembly
With a sharp serrated knife, cut choux as you would a sandwich.

Pipe the choux cavity with maple pastry cream until it reaches the brim of the bottom choux half.

Pipe two layers of whipped white chocolate ganache.

Top cream puff with other choux half like a hat.

Optional: drizzle a simple glaze and top with sprinkles of choice.



Happy baking!

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