For the craquelin
- 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.
For the pâte à choux
- Preheat oven to 350°F.
- 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 325°F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.
For the maple pastry cream
- Combine milk and cream in a small saucepan.
- Using a sharp knife, split vanilla bean in half lengthwise 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.
For the whipped white chocolate ganache
- 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.
- 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.
A recipe developed by our foodie influencer @constellationinspiration