maple puffs aka chouquettes

maple puffs aka chouquettes


  • 125 ml (½ cup) milk
  • 125 ml (½ cup) water
  • 5 ml (1tsp) salt
  • 10 ml (2 tsp) maple sugar
  • 125 ml (½ cup) unsalted butter, cut into cubes
  • 250 ml (1 cup) all-purpose flour
  • large eggs


  • 80g maple butter


1. In a saucepan, bring milk, water, salt, sugar and butter to a boil. Remove saucepan from heat and add the flour all at once. Stir with a wooden spoon or spatula until the mixture is smooth.

2. Cook over low heat and keep stirring for 2 minutes in order to dry the batter. In other words, it should pull away from the sides of the pan.

3. Let the batter stand for a bit and incorporate the eggs one at a time, using a wooden spoon, mixer or food processor to stir.

4. Use a piping bag with a plain tip to form puff pastry mounds about 2 cm in diameter and pipe onto a parchment-paper lined baking sheet.

6. Preheat oven to 200°C. Put puff pastry in the oven and immediately lower the oven temperature to 190°C. Bake for 15 minutes and then lower the temperature to 180°C. Continue baking for another 15 minutes.

7. Take the puffs out of the over.  Dip each puff in the maple butter to cover the top and allow them to cool.

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