Ingredients
- 125 ml water
- 125 ml milk
- 110 g butter
- 140 g flour
- 4 eggs
- pinch salt
- 60 ml Quebec maple syrup (choux)
- 300 ml milk (cream)
- 3 yolks
- 25 g cornstarch
- 120 ml Quebec maple syrup (cream)
- 150 g praline paste
- 200 g soft butter
- 50 g sliced almonds
Method
- Boil water, milk, butter, salt; add flour, dry the panade, then beat in eggs.
- Pipe a crown, top with almonds, bake 35 min at 180 °C.
- Cook milk, yolks, cornstarch, 120 ml maple syrup into thick pastry cream; cool.
- Whip butter, fold in cold cream and praline; add 60 ml maple syrup.
- Split crown, pipe mousseline generously, cap and dust lightly.
Conversion and rationale
Original sweetener (classic version): 80 g sugar in choux + 150 g sugar in cream
Conversion used: Swap choux sugar for 60 ml syrup; swap cream sugar for 120 ml syrup; reduce cream milk by 40 ml total; bake at 180 °C instead of 195 °C.
Why Quebec maple syrup: Maple rounds the praline with toffee-hazelnut depth and offers polyphenols, spotlighting a local Quebec sweetener over refined cane.
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 →