Maple Profiteroles

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this may take a few minutes.

3. 3

   Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

   Tip: Remove from heat and let cool slightly.

4. 4

   In a separate bowl, whisk together the flour and butter until well combined.

   Tip: Make sure the butter is softened, as this will help with even incorporation.

5. 5

   Gradually pour the warm milk mixture into the flour mixture, whisking until a smooth batter forms.

   Tip: Don't worry if it seems a bit lumpy – it will come together during baking.

6. 6

   Transfer the batter to a piping bag fitted with a large round tip.

   Tip: Squeeze out the batter in 1-inch rounds, about 1 inch apart on the prepared baking sheet.

7. 7

   Bake for 15-20 minutes, or until the profiteroles are puffed and golden.

   Tip: Keep an eye on them, as they can go from perfectly cooked to burnt quickly.

8. 8

   Allow the profiteroles to cool completely on a wire rack.

   Tip: This is the hardest part – resisting the temptation to devour them all at once!

9. 9

   To make the maple cream, whip the heavy cream and maple syrup until stiff peaks form.

   Tip: Don't overmix, as this will deflate the cream.

10. 10

    Spoon the whipped cream into a piping bag fitted with a small round tip.

    Tip: Pipe the cream into the cooled profiteroles, mounding slightly in the center.

11. 11

    Dust the profiteroles with confectioners' sugar and serve immediately.

    Tip: Optional: garnish with a sprinkle of sea salt or a few fresh raspberries.