\n250ml milk
\n100g unsalted butter
\n\u00bc tsp salt
\n1 tbsp of pure maple syrup (preferably amber syrup for its rich taste)
\n150g plain flour
\n4 eggs, lightly beaten<\/p>\n
For the maple and whiskey liqueur filling: For the maple caramel sauce:<\/strong> For the chocolate sauce:<\/strong> To make the profiterole dough:<\/strong><\/p>\n Preheat oven to\u202f180\u00b0C. Prepare your baking sheet with baking parchment or non-stick mat. To make the maple and whiskey liqueur filling: To make the maple caramel sauce: To make the chocolate sauce: Assembly: Naturally sweet. So, let me nail my colours to the mast \u2026or in this case hang my accolade from a tree! I am an unapologetic fan of Canadian Maple products. […]<\/p>\n","protected":false},"author":2,"featured_media":21305,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,450,287],"tags":[507,329,2854,4297,4423,2975,112],"class_list":["post-21247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-product-review","category-recipes","tag-baking","tag-canada","tag-caramel","tag-maple-syrup","tag-profiteroles","tag-recipe","tag-whiskey"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=21247"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21247\/revisions"}],"predecessor-version":[{"id":21306,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/21247\/revisions\/21306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/21305"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=21247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=21247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=21247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Maple](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2024\/07\/maple-profiteroles.png\")
<\/strong>
\n200ml double cream
\n50g mascarpone
\n4 tbsp pure maple syrup (preferably amber)
\n1 tsp vanilla extract
\n30ml your favourite whiskey liqueur
\n25ml whiskey<\/p>\n
\n150g maple spread
\n100ml double cream
\n10g salted butter<\/p>\n
\n50g cocoa powder
\n100g maple\u202fsugar
\n1 pinch of salt
\n50ml water
\n70ml double cream<\/p>\nMethod<\/h4>\n
\nIn a saucepan, add the milk, maple\u202fsyrup,\u202fsalt and butter. Bring to a boil and remove from the heat.
\nQuickly add the flour and stir with a rubber spatula.
\nReturn the saucepan to a medium-high heat and continue to stir until the paste is smooth and shiny.\u202fThis should take about 1-2 minutes.\u202fThe mixture will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready.
\nTransfer the paste to a stand mixer bowl fitted with a paddle attachment. Mix on low while the choux\u202fcools\u202fdown.
\nGradually add the eggs and mix until combined.
\nPrepare a piping bag with a round nozzle and transfer in the choux paste.
\nPipe the choux paste onto the prepared baking sheet, leaving roughly 2 inches between each. You should have enough for approximately\u202f35\u202fbuns.<\/p>\n
\n<\/strong>Add all the ingredients to a large bowl and whisk\u202fwith an electric mixer for 3-5 minutes until soft peaks form. Transfer to a piping bag.<\/p>\n
\n<\/strong>On low heat, boil the maple spread and double cream in a pan for 2 minutes.
\nAdd the salted butter. Stir well, then set the maple caramel aside for later.<\/p>\n
\n<\/strong>In a saucepan, whisk together the cocoa powder and maple sugar until all lumps are removed.
\nAdd the salt, double cream and water.
\nBring to a boil over medium heat. Reduce to a simmer, stirring constantly.
\nSimmer for about 2 minutes, then remove from heat. Set aside to cool.<\/p>\n
\n<\/strong>Using a small knife, cut the choux buns in half.
\nPipe some filling in the bottom of the choux buns. Replace the top of the choux buns.
\nPlace the profiteroles on a large plate or a dish in a pyramid or tower shape.
\nPour the warm chocolate sauce on top, followed by the maple caramel sauce, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"