Maple profiterole stacks

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!

📝 Ingredients

• 150 g plain flour
• 1 tbsp caster sugar
• 75 g unsalted butter cut into 1cm cubes
• 200 ml water
• 3 eggs lightly beaten
• 225 ml maple syrup
• 75 g butter cubed
• 1 tsp vanilla extract
• 250 ml pot mascarpone
• 4 tbsp maple syrup

👨‍🍳 Instructions

1. 1To 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.
2. 2Leave 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.
3. 3Pipe 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.
4. 4To 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.
5. 5For 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.