Whiskey Maple Cream Puffs
I may be jumping the gun a bit here on the fall flavors but I just don’t care. I’m so ready for Fall…sweater weather, football, pumpkin spice lattes, cute toddlers and puppies playing in piles of leaves…*sigh.
I know that cream puffs are a big deal in Wisconsin. The Wisconsin Baker’s Association holds the Guinness World Record for the largest cream puff and over 350,000 puffs are consumed at the Wisconsin State Fair each year, but it’s my opinion that the typical cream puff is pleasant enough but a little, dare I say, boring? It’s just not that flavorful of a combination. This, my friends, is not your typical cream puff. The whiskey maple sauce really makes this pretty little pastry pop and gives it just the punch of fall flavor I need to get me through these last few weeks of summer!
Makes about 14
1 teaspoon kosher salt
1 teaspoon sugar
*1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 teaspoon granulated sugar
1 cup all-purpose flour
6 large eggs
*I never have whole milk so I substituted part half and half and part 2% milk.
Prepare two baking trays with parchment paper. If you want each puff to be the same size, you can trace 2 1/2 diameter circles onto the back of the parchment paper as a guide.
In a medium saucepan over medium-high heat, bring milk, salt, sugar and butter to a boil stirring occasionally. Add in flour, reduce heat to medium low and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan – about 1-2 minutes.
Transfer to a mixing bowl. Add in one egg and stir vigorously until fully incorporated, about 2 minutes. Add in 4 additional eggs, stirring after each addition. Dough will be thick and shiny.
Preheat oven to 450.
Spoon batter into a pastry bag fitted with a large circle tip. Pipe onto prepared baking trays. You really can’t mess this part up but I got a better look when I piped a continuous mound of dough without swirling the tip.
Whisk together remaining egg from recipe and two teaspoons of water. Brush over the dough mounds.
Put trays in preheated oven and turn oven off, allow to bake 10 minutes. Heat oven back to 350 and bake an additional 10 minutes. Rotate the trays and bake for an additional 5-10 minutes or until deep golden brown all over. Total baking time is 25-30 minutes.
Allow puffs to cool completely on wire rack.
Whiskey Maple Sauce
1/2 cup butter
1 cup light brown sugar
2 tbsp pure maple syrup
1/2 cup heavy cream
2-3 tablespoons whiskey of choice, to taste
Bring all ingredients to a boil in a medium saucepan over medium heat. Allow to cool to room temperature.
Maple Whipped Cream
2 cups heavy whipping cream
1-3 tablespoons powdered sugar, to taste
1-3 tablespoons maple syrup, to taste
1 teaspoon vanilla
Pre-chill glass mixing bowl and beaters. Beat whipping cream until it starts to thicken. Add vanilla, powdered sugar and maple syrup. Beat until stiff peaks form.
Cut off top 1/3 of puffs, set tops aside.
Pipe or spoon in maple whipped cream. Don’t be stingy.
Drizzle whiskey maple sauce over the pastry. This is where it really gets its lovely mapley flavor, so go crazy.
Sprinkle with cinnamon to garnish. Nuts would also be good. That’s what she said. Sorry, I couldn’t resist.