Bake

Whiskey Maple Cream Puffs

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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!

Cream Puffs
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.

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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.

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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.

Assembly
Cut off top 1/3 of puffs, set tops aside.
Pipe or spoon in maple whipped cream.  Don’t be stingy.
Replace tops.
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.

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2 Responses to Whiskey Maple Cream Puffs

  • Michele says:

    These look like they’d be great to make for my maple day (I’m a New Englander, can never have enough maple) I was wondering if the sauce needed the whiskey? I’m not really a fan of the taste of it

    • Amanda says:

      Hi Michele! So sorry it took so long to answer you! Dear Bake is ill at the moment and I can’t reach her by phone for an answer 🙁 Being the Craft part of this duo I’m not certain of the answer. I would guess that you could omit it and end up with a delicious caramel sauce. If you wanted just a tiny bit of smoke flavor you could experiment and add a drop or two of liquid smoke. It might dim the sweetness of the sauce a bit but it sounds like it might be nice. *Disclaimer: I am not Bake. Listen to me at your peril 🙂

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