Ingredients
- 125ml water
- 125ml whole milk
- 100g butter
- 150g flour
- 4 eggs
- 500ml heavy cream
- 80ml Quebec maple syrup (for filling)
Method
- Preheat oven to 185°C (365°F). Boil water, milk, and butter in a saucepan.
- Off heat, stir in flour vigorously until a dough ball forms. Return to heat for 1 minute to dry.
- Cool slightly, then beat in eggs one by one. Pipe onto a baking sheet and bake 25 mins without opening door.
- Whip heavy cream with Quebec maple syrup until stiff peaks form.
- Slice cooled choux and pipe in the maple whipped cream.
Conversion and rationale
Original sweetener (classic version): 60g powdered sugar for filling
Conversion used: Replaced 60g powdered sugar with 80ml maple syrup in the cream. Oven temp for choux remains standard as pastry shell is naturally unsweetened.
Why Quebec maple syrup: The robust Quebec maple flavor in the cream contrasts beautifully with the neutral choux shell, adding local authenticity and a lower glycemic profile.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →