- 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
- 4 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.